Lista de obras - Jonathan Beauchamp - Dominio Público Uruguay

A Breath of Fresh Air for Clinical Diagnoses.

artículo científico publicado en 2015

A Masked Aversive Odor Cannot Be Discriminated From the Masking Odor but Can Be Identified Through Odor Quality Ratings and Neural Activation Patterns

scientific article published on 14 November 2019

A Spate of Bad Breath: Report from the International Conference on Oral Malodour 2019

artículo científico publicado en 2020

A benchmarking protocol for breath analysis: the peppermint experiment

artículo científico publicado en 2020

A recognition of David Smith's unique contributions to the field of breath analysis.

artículo científico publicado en 2014

A special issue: Flow, pressure, volume and time as dependent variables in breath analysis

scientific article published on 21 October 2020

Adapting biomarker technologies to adverse outcome pathways (AOPs) research: current thoughts on using in vivo discovery for developing in vitro target methods.

artículo científico publicado en 2015

Advances in proton transfer reaction mass spectrometry (PTR-MS): applications in exhaled breath analysis, food science, and atmospheric chemistry

artículo científico publicado en 2019

Breath research in times of a global pandemic and beyond: the game changer

artículo científico publicado en 2020

Buffered end-tidal (BET) sampling-a novel method for real-time breath-gas analysis

artículo científico publicado en 2008

Cellular respiration, metabolomics and the search for illicit drug biomarkers in breath: report from PittCon 2017.

artículo científico publicado en 2017

Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels

article by Oxana Tyapkova et al published January 2014 in Food Research International

Development and Validation of a Food-Associated Olfactory Test (FAOT).

artículo científico publicado en 2016

Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days

artículo científico publicado en 2018

Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions.

artículo científico publicado en 2014

Exposure Assessment of Toxicologically Relevant Volatile Organic Compounds Emitted from Polymer-Based Costume Masks

artículo científico publicado en 2021

Extending breath analysis to the cellular level: current thoughts on the human microbiome and the expression of organic compounds in the human exposome

artículo científico publicado en 2014

Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?

artículo científico publicado en 2020

First observation of a potential non-invasive breath gas biomarker for kidney function

artículo científico publicado en 2013

Flavor release from sugar-containing and sugar-free confectionary egg albumen foams

article by Oxana Tyapkova et al published June 2016 in Lebensmittel-Wissenschaft & Technologie

Geographical origin classification of olive oils by PTR-MS

Influence of polyols and bulking agents on flavour release from low-viscosity solutions

article

Inhaled today, not gone tomorrow: pharmacokinetics and environmental exposure of volatiles in exhaled breath

artículo científico publicado el 7 de junio de 2011

International Association of Breath Research 10th anniversary conference at the Schoenbrunn Palace in Vienna, Austria

artículo científico publicado en 2016

Intranasal Odorant Concentrations in Relation to Sniff Behavior

artículo científico publicado en 2014

Key Aroma Compounds in Two Bavarian Gins

artículo científico publicado en 2020

Mass spectrometry for real-time quantitative breath analysis.

artículo científico

Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

article by Caroline Siefarth et al published December 2011 in Food Research International

Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS.

artículo científico publicado en 2014

On the use of Tedlar® bags for breath-gas sampling and analysis

artículo científico publicado en 2008

Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications

Products of ozone-initiated chemistry in a simulated aircraft environment

artículo científico publicado en 2005

Quantitative Validation of the n-Butanol Sniffin' Sticks Threshold Pens

artículo científico publicado en 2014

Real-time breath gas analysis for pharmacokinetics: monitoring exhaled breath by on-line proton-transfer-reaction mass spectrometry after ingestion of eucalyptol-containing capsules.

artículo científico publicado en 2010

Simply breath-taking? Developing a strategy for consistent breath sampling.

artículo científico publicado en 2013

The scientific rationale for the use of simple masks or improvised face coverings to trap exhaled aerosols and possibly reduce the breathborne spread of COVID-19

scientific article published on 17 April 2020

Time-dependent aroma changes in breast milk after oral intake of a pharmacological preparation containing 1,8-cineole

scientific article published on 08 March 2012

Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth

article

Towards standardization in the analysis of breath gas volatiles

artículo científico publicado en 2014

Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions.

artículo científico publicado en 2013

Lista de obras de Jonathan Beauchamp

A Breath of Fresh Air for Clinical Diagnoses.

A Masked Aversive Odor Cannot Be Discriminated From the Masking Odor but Can Be Identified Through Odor Quality Ratings and Neural Activation Patterns

A Spate of Bad Breath: Report from the International Conference on Oral Malodour 2019

A benchmarking protocol for breath analysis: the peppermint experiment

A recognition of David Smith's unique contributions to the field of breath analysis.

A special issue: Flow, pressure, volume and time as dependent variables in breath analysis

Adapting biomarker technologies to adverse outcome pathways (AOPs) research: current thoughts on using in vivo discovery for developing in vitro target methods.

Advances in proton transfer reaction mass spectrometry (PTR-MS): applications in exhaled breath analysis, food science, and atmospheric chemistry

Breath research in times of a global pandemic and beyond: the game changer

Buffered end-tidal (BET) sampling-a novel method for real-time breath-gas analysis

Cellular respiration, metabolomics and the search for illicit drug biomarkers in breath: report from PittCon 2017.

Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels

Development and Validation of a Food-Associated Olfactory Test (FAOT).

Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days

Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions.

Exposure Assessment of Toxicologically Relevant Volatile Organic Compounds Emitted from Polymer-Based Costume Masks

Extending breath analysis to the cellular level: current thoughts on the human microbiome and the expression of organic compounds in the human exposome

Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?

First observation of a potential non-invasive breath gas biomarker for kidney function

Flavor release from sugar-containing and sugar-free confectionary egg albumen foams

Geographical origin classification of olive oils by PTR-MS

Influence of polyols and bulking agents on flavour release from low-viscosity solutions

Inhaled today, not gone tomorrow: pharmacokinetics and environmental exposure of volatiles in exhaled breath

International Association of Breath Research 10th anniversary conference at the Schoenbrunn Palace in Vienna, Austria

Intranasal Odorant Concentrations in Relation to Sniff Behavior

Key Aroma Compounds in Two Bavarian Gins

Mass spectrometry for real-time quantitative breath analysis.

Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS.

On the use of Tedlar® bags for breath-gas sampling and analysis

Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications

Products of ozone-initiated chemistry in a simulated aircraft environment

Quantitative Validation of the n-Butanol Sniffin' Sticks Threshold Pens

Real-time breath gas analysis for pharmacokinetics: monitoring exhaled breath by on-line proton-transfer-reaction mass spectrometry after ingestion of eucalyptol-containing capsules.

Simply breath-taking? Developing a strategy for consistent breath sampling.

The scientific rationale for the use of simple masks or improvised face coverings to trap exhaled aerosols and possibly reduce the breathborne spread of COVID-19

Time-dependent aroma changes in breast milk after oral intake of a pharmacological preparation containing 1,8-cineole

Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth

Towards standardization in the analysis of breath gas volatiles

Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions.

Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days