List of works - Tomas Davidek

A holistic approach towards defined product attributes by Maillard-type food processing

scientific article published on 20 May 2013

Alpha-mercaptoketone formation during the maillard reaction of cysteine and [1-(13)C]ribose.

scientific article published in February 2004

Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry.

scientific article published in January 2005

Formation of aroma compounds from ribose and cysteine during the Maillard reaction.

scientific article published in April 2003

Formation of furan and methylfuran by maillard-type reactions in model systems and food

scientific article published in May 2008

Formation of styrene during the Maillard reaction is negligible

scientific article published in May 2009

Gas chromatographic determination of diquat and paraquat in crops

scientific article published on 01 October 1989

Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from rhamnose as affected by reaction parameters: experimental design approach.

scientific article published in April 2009

Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting-Impact of Roast Degree on Reaction Pathways

scientific article published on 10 April 2019

Lipid self-assembled structures for reactivity control in food.

scientific article published in July 2016

New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting.

scientific article published on 25 December 2016

Origin and yields of acetic acid in pentose-based Maillard reaction systems

scientific article published in April 2008

Quantitative Validation of the In-Bean Approach in Coffee Roasting

scientific article published on 06 November 2019

Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking ⬇️

scientific article published on May 8, 2013

Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids by a new oxidative alpha-dicarbonyl cleavage pathway

scientific article

Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism