Research Explorer

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Researcher

An Adams

59 Results

2015

Characterization of volatile compounds from three Cymbopogon species and Eucalyptus citriodora from Benin and their insecticidal activities against Tribolium castaneum

Annick BossouEdwige AhoussiEwout RuysberghAn AdamsGuy SmaggheNorbert De KimpeFélicien AvlessiDominique CK SohounhloueSven Mangelinckx

A1 Journal Article in INDUSTRIAL CROPS AND PRODUCTS

Natural flavonoids as potential herbal medication for the treatment of diabetes mellitus and its complications

Jian ChenSven MangelinckxAn AdamsZheng-tao WangWei-lin LiNorbert De Kimpe

A1 Journal Article in NATURAL PRODUCT COMMUNICATIONS

2012

Chemical constituents from the aerial parts of Gynura bicolor

Jian ChenSven MangelinckxAn AdamsWei-lin LiZT WangNorbert De Kimpe

A1 Journal Article in NATURAL PRODUCT COMMUNICATIONS

Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

A1 Journal Article in FOOD CHEMISTRY

Furan formation upon degradation of carbohydrates in combination with proteins and lipids

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

Generation of Maillard flavour compounds and furan in amino acid/peptide - carbohydrate model systems

Fien Van LanckerNorbert De KimpeAn Adams

Identification of volatile markers for indoor fungal growth and chemotaxonomic classification of Aspergillus species

Viviana PolizziAn AdamsSvetlana MalyshevaSarah De SaegerCarlos Van PeteghemAntonio MorettiAnna Maria PiccoNorbert De Kimpe

A1 Journal Article in FUNGAL BIOLOGY

Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems

Fien Van LanckerAn AdamsNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of various growth parameters on fungal growth and volatile metabolite production by indoor molds

Viviana PolizziAn AdamsSarah De SaegerCarlos Van PeteghemAntonio MorettiNorbert De Kimpe

A1 Journal Article in SCIENCE OF THE TOTAL ENVIRONMENT

Investigation of the volatile constituents of different Gynura species from two Chinese origins by SPME/GC-MS

Jian ChenAn AdamsSven MangelinckxBing-ru RenWei-lin LiZheng-tao WangNorbert De Kimpe

A1 Journal Article in NATURAL PRODUCT COMMUNICATIONS

Isolation and characterization of the chemical constituents from Gynura bicolor and G. divaricata

Jian ChenSven MangelinckxAn AdamsWL LiZT WangNorbert De Kimpe

On-fiber furan formation from volatile precursors: a critical example of artefact formation during solid-phase microextraction

An AdamsFien Van LanckerBruno De MeulenaerAgnieszka Owczarek-FendorNorbert De Kimpe

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

2011

Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes

An AdamsCapucine BouckaertFien Van LanckerBruno De MeulenaerNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Autoregulatory properties of (+)-thujopsene and influence of environmental conditions on its production by Penicillium decumbens

Viviana PolizziLisa FazziniAn AdamsAnna Maria PiccoSarah De SaegerCarlos Van PeteghemNorbert De Kimpe

A1 Journal Article in MICROBIAL ECOLOGY

Chemical modifications of peptides and their impact on food properties

Fien Van LanckerAn AdamsNorbert De Kimpe

A1 Journal Article in CHEMICAL REVIEWS

Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Furan formation in baby food model system via lipid oxidation and sugar degradation

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerPratheeba YogendrarajahVeronique UytterhoevenGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

Influence of environmental conditions on production of volatiles by Trichoderma atroviride in relation with the sick building syndrome

Viviana PolizziAn AdamsAnna Maria PiccoEls AdriaensJoke LenoirCarlos Van PeteghemSarah De SaegerNorbert De Kimpe

A1 Journal Article in BUILDING AND ENVIRONMENT

Mechanistic insights into furan formation in Maillard model systems

Fien Van LanckerAn AdamsAgnieszka Owczarek-FendorBruno De MeulenaerNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose

An AdamsVaida KitrytėRimantas VenskutonisNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile profiles of rapeseed oil flavored with basil, oregano and thyme as a function of flavoring conditions

An AdamsZanda KrumaRoland VerhéNorbert De KimpeViesturs Kreicbergs

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

2010

Effects of planting date and seedling age on agro-morphological characteristics, essential oil content and composition of German chamomile (Matricaria chamomilla L.) grown in Belgium

Mohammad RafieiolhossainiHamid SodaeizadehAn AdamsNorbert De KimpePatrick Van Damme

A1 Journal Article in INDUSTRIAL CROPS AND PRODUCTS

Formation of pyrazines in Maillard model systems of lysine-containing dipeptides

Fien Van LanckerAn AdamsNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerPratheeba YogendrarajahGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

A1 Journal Article in FOOD CHEMISTRY

Furan formation in baby food model system from vitamin C and unsaturated fatty acids

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollPratheeba YohendrarajahAn AdamsFien Van LanckerGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerPratheeba YogendrarajahVeronique UytterhoevenGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of acrylamide in model systems and its reactivity with selected nucleophiles

An AdamsSamira HamdaniFien Van LanckerSlah MéjriNorbert De Kimpe

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2009

Characterisation of polycondensation products from amino acids and lipid oxidation products

An AdamsVaida KitrytėNorbert De Kimpe

A1 Journal Article in CZECH JOURNAL OF FOOD SCIENCES

Determination of best harvest time of German chamomile (Matricaria chamomilla L.) flowers based on solid-phase microextraction-GC-MS analysis data

Mohammad RafieiolhossainiAn AdamsNorbert De KimpePatrick Van Damme

Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products

An AdamsVaida KitryteRimantas VenskutonisNorbert De Kimpe

A1 Journal Article in FOOD CHEMISTRY

Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions

An AdamsNorbert De Kimpe

A1 Journal Article in FOOD CHEMISTRY

Hypoglycemic and hypolipidemic effects of the total triterpene acid fraction from Folium Eriobotryae

H LüJ ChenWL LiBR RenJL WuHY KangHQ ZhangAn AdamsNorbert De Kimpe

A1 Journal Article in JOURNAL OF ETHNOPHARMACOLOGY

Impact of various food ingredients on the retention of furan in foods

Fien Van LanckerAn AdamsAgnieszka Owczarek-FendorBruno De MeulenaerNorbert De Kimpe

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

JEM Spotlight: Fungi, mycotoxins and microbial volatile organic compounds in mouldy interiors from water-damaged buildings

Viviana PolizziBarbara DelmulleAn AdamsA MorettiA SuscaAM PiccoYves RosseelRuben T'KindtJan Van BocxlaerNorbert De KimpeCarlos Van PeteghemSarah De Saeger

A1 Journal Article in JOURNAL OF ENVIRONMENTAL MONITORING

The interaction of metal ions with Maillard reaction products in a lactose-glycine model system

Danute RamonaitytéMilda KersienéAn AdamsKourosch Abaspour TehraniNorbert De Kimpe

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2008

Composition of essential oils of Gaillardia megapotamica and Gaillardia cabrerae from Argentina

An AdamsMaria A RosellaEtile D SpegazziniSilvia L DebenedettiNorbert De Kimpe

A1 Journal Article in JOURNAL OF ESSENTIAL OIL RESEARCH

Formation of pyrazines and a novel pyrrole in Maillard model systems of 1,3-dihydroxyacetone and 2-oxopropanal

An AdamsViviana PolizziM VAN BOEKELNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)

W JAHOUACH-RABAIM TRABELSIVera Van HoedAn AdamsRoland VerhéNorbert De KimpeMH FRIKHA

A1 Journal Article in ULTRASONICS SONOCHEMISTRY

Influence of soil nitrogen level and plant spacing on essential oil content and composition of German chamomile (Matricaria chamomilla)

Mohammad RafieiolhossainiAn AdamsNorbert De KimpePatrick Van Damme

Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

M KERSIENEAn AdamsA DUBRANorbert De KimpeD LESKAUSKAITE

A1 Journal Article in FOOD CHEMISTRY

Modification of casein by the lipid oxidation product malondialdehyde

An AdamsNorbert De KimpeMAJS VAN BOEKEL

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates

Fien Van LanckerAn AdamsBarbara DelmulleSarah De SaegerAntonio MorettiCarlos Van PeteghemNorbert De Kimpe

A1 Journal Article in Journal of Environmental Monitoring

Variation in the yield and composition of essential oils in German chamomile (Matricaria chamomilla) according to flower development stage

Mohammad RafieiolhossainiAn AdamsNorbert De KimpePatrick Van Damme

2007

Coumarins from Cnidium monnieri and their antiosteoporotic activity

QY ZHANGLP QINWeidong HeL VAN PUYVELDEDominick MaesAn AdamsHC ZHENGNorbert De Kimpe

A1 Journal Article in PLANTA MEDICA

Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus

An AdamsNorbert De Kimpe

A1 Journal Article in FOOD CHEMISTRY

Mycotoxins and volatile organic components in bulk materials from mouldy buildings

Sarah De SaegerBarbara DelmulleAn AdamsFien Van LanckerA MORETTIV RICCINorbert De KimpeCarlos Van Peteghem

2006

Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds

An AdamsNorbert De Kimpe

A1 Journal Article in CHEMICAL REVIEWS

Development of a liquid chromatography/tandem mass spectrometry method for the simultaneous determination of 16 mycotoxins on cellulose filters and in fungal cultures

Barbara DelmulleSarah De SaegerAn AdamsNorbert De KimpeCarlos Van Peteghem

A1 Journal Article in RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): effect of botanical species and toasting process

AM JORDAOJM RICARDO-DA-SILVAO LAUREANOAn AdamsJan DemyttenaereRoland VerhéNorbert De Kimpe

A1 Journal Article in JOURNAL OF WOOD SCIENCE

2005

Formation of valuable Maillard flavour compounds by model reactions and fermentation

An AdamsNorbert De Kimpe

Generation of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems

Norbert De KimpeAn Adams

Thermal degradation studies of food melanoidins

An AdamsRC BORRELLIV FOGLIANONorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2004

Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline 1,3-dihydroxyacetone model systems

An AdamsKA TEHRANIM KERSIENENorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2003

Biotransformation of (R)-(+)- and (S)-(-)-limonene to alpha-terpineol by Penicillium digitatum - investigation of the culture conditions

An AdamsJan DemyttenaereNorbert De Kimpe

A1 Journal Article in FOOD CHEMISTRY

Characterization of model melanoidins by the thermal degradation profile

An AdamsKA TEHRANIM KERSIENER VENSKUTONISNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2002

De novo production of (+)-aristolochene by sporulated surface cultures of Penicillium roqueforti.

Jan DemyttenaereAn AdamsK VAN BELLEGHEMNorbert De KimpeWA KONIGAV TKACHEV

A1 Journal Article in PHYTOCHEMISTRY

Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.

C OBRETENOVJan DemyttenaereKA TEHRANIAn AdamsM KERSIENENorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal degradation studies of glucose/glycine melanoidins.

KA TEHRANIM KERSIENEAn AdamsR VENSKUTONISNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2001

Biotransformation of (S)-(+)-linalool by Aspergillus niger: An investigation of the culture conditions.

Jan DemyttenaereAn AdamsJ VANOVERSCHELDENorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY