Publications by authors named "Max Batenburg"

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Characterization and Modulation of the Bitterness of Polymethoxyflavones Using Sensory and Receptor-Based Methods.
A Max Batenburg, Teun de Joode, Robin J Gouka

J Agric Food Chem· March 2016

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Comprehensive Data Scientific Procedure for Enhanced Analysis and Interpretation of Real-Time Breath Measurements in In Vivo Aroma-Release Studies.
Ewa Szymańska, Phil A Brown, Aldo Ziere, Sara Martins, Max Batenburg

Anal Chem· October 2015

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Saltiness enhancement by savory aroma compounds.
Max Batenburg, Rob van der Velden

J Food Sci· July 2012

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Strategies to reduce sodium consumption: a food industry perspective.
Mariska Dötsch, Johanneke Busch, Max Batenburg, Gie Liem, Erwin Tareilus

Crit Rev Food Sci Nutr· November 2009

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Comprehensive two-dimensional gas chromatography coupled to a rapid-scanning quadrupole mass spectrometer: principles and applications.
Mohamed Adahchour, Menno Brandt, Hans-Ulrich Baier, René J J Vreuls, A Max Batenburg

J Chromatogr A· March 2005

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Comprehensive two-dimensional gas chromatography of complex samples by using a 'reversed-type' column combination: application to food analysis.
Mohamed Adahchour, Jan Beens, René J J Vreuls, A Max Batenburg, Udo A Th Brinkman

J Chromatogr A· October 2004

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Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection for the trace analysis of flavour compounds in food.
Mohamed Adahchour, Leo L P van Stee, Jan Beens, René J J Vreuls, Max A Batenburg

J Chromatogr A· November 2003

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