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Imre Blank

Ningxia University

45H指数
163论文数
8.0K被引数
收录论文 71
发表时间
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Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms脑电图（EEG）设计用于白酒风味感知：对饱满口感对脑节律影响的探究
errFood Chemistry
IF9.8
err2025-08-07
err0
PREAI
errPanpan Chen; Yubo Yang; Jinyuan Sun; Shui Jiang; Imre Blank; Bohan Zhang; Chao Chen; Tianjun Long; Liangyan Chen; Hongyan Tang; Fan Yang; Yuan Liu
err分享
err收藏
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements; Recombination Experiments; and Omission Tests通过定量测定、重组实验和缺失试验鉴定乌龙茶（冻顶和肉桂）中的关键味觉活性化合物
errJournal of Agricultural and Food Chemistry
IF6.2
err2025-07-23
err0
PREAI
errYashu Yu; Ruoyan Liu; Haoli Wang; Imre Blank; Yong-Quan Xu; Jing Liu; Yiwen Zhu; Zhibin Liu; Li Ni; Dan Sun; Jian an Huang; Yuxia Fan; Yuan Liu; Xiaoxiao Feng
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err收藏
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs基于组织化花生蛋白的发酵香肠模拟物的多组学解析关键气味活性化合物及其与脂质衍生风味前体的关联
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-06-01
err0
errOAAI
errLi, Ying; Blank, Imre; Liu, Xin; Feng, Xiaoxiao; Fan, Yuxia; Yu, Yanyang; Cui, Zhiyong; Zhu, Yiwen; Chen, Hongqiang; Xu, Xinglian; Tang, Changbo; Zhou, Guanghong
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Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg解码香气差距：基于传感组学的植物基鸡蛋和鸡蛋关键气味物质的特征分析
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2025-05-22
err0
errOAAI
errTran, Thi Khanh Linh; Gillich, Elodie; Andre, Amandine; Cezanne, Marie-Louise; Glaeser, Peter; Blank, Imre; Chetschik, Irene
err分享
err收藏
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err3
PREAI
errHan, Haoying; Zhang, Zheting; Yang, Zhijie; Blank, Imre; Zhong, Fang; Wang, Bei; Wang, Yanbo; Zeng, Hong
err分享
err收藏
Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-11-01
err1
PREAI
errZheng, Yuqian; Sun, Yichen; Zhu, Yiwen; Wang, Wenli; Blank, Imre; Liu, Shi; Zhang, Yin; Liu, Ye; Liu, Yuan
err分享
err收藏
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2023-12-29
err12
PREAI
errChen, Yan Ping; Wang, Mengni; Fang, Xiaolei; Liya, A.; Zhang, Haihua; Blank, Imre; Zhu, Hanyue; Liu, Yuan
err分享
err收藏
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2023-03-17
err23
PREAI
errChen, Yan Ping; Li, Wenqian; Yu, Yashu; Wang, Mengni; Blank, Imre; Zhang, Yin; Liu, Yuan
err分享
err收藏
Changes in odorants and flavor profile of heat-processed beef flavor during storage储存过程中热加工牛肉风味的气味和风味特征的变化
errJOURNAL OF FOOD SCIENCE
IF3.4
err2022-11-09
err8
PREAI
errZhang, Zeyu; Blank, Imre; Wang, Bei; Cao, Yanping
err分享
err收藏
Strategies to improve meat-like properties of meat analogs meeting consumers' expectations
errBIOMATERIALS
IF12.9
err2022-08-01
err60
PREAI
errChen, Yan Ping; Feng, Xi; Blank, Imre; Liu, Yuan
err分享
err收藏
Isolation, identification and sensory evaluation of kokumi peptides from by-products of enzyme-modified butter
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-06-15
err8
PREAI
errYang, Zhijie; Wang, Jiao; Han, Zhaosheng; Blank, Imre; Meng, Fanyu; Wang, Bei; Cao, Yanping; Tian, Huaixiang; Chen, Chen
err分享
err收藏
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction从中国商业发酵豆腐中分离出的咸度增强肽在减盐中的潜在应用
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-08-26
err60
PREAI
errChen, Yan Ping; Wang, Mengni; Blank, Imre; Xu, Jiaojiao; Chung, Hau Yin
err分享
err收藏
Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status
errJOURNAL OF FOOD BIOCHEMISTRY
IF4.2
err2021-06-30
err32
errOAAI
errChen, Yan Ping; Cai, Dandan; Li, Wenqian; Blank, Imre; Liu, Yuan
err分享
err收藏
GC x GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
errFOOD RESEARCH INTERNATIONAL
IF8
err2021-04-01
err114
PREAI
errLi, Wenqian; Chen, Yan Ping; Blank, Imre; Li, Fuyang; Li, Chunbao; Liu, Yuan
err分享
err收藏
Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting-Impact of Roast Degree on Reaction Pathways
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-04-10
err15
PREAI
errPoisson, Luigi; Schaerer, Anja; Spreng, Stefan; Mestdagh, Frederic; Blank, Imre; Davidek, Tomas
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Bio-mediated generation of food flavors - Towards sustainable flavor production inspired by nature
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2018-08-01
err38
PREAI
errBel-Rhlid, Rachid; Berger, Ralf Guenter; Blank, Imre
err分享
err收藏
Sustainable Food Processing Inspired by Nature
errTRENDS IN BIOTECHNOLOGY
IF14.9
err2017-04-01
err13
PREAI
errSybesma, Wilbert; Blank, Imre; Lee, Yuan-Kun
err分享
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Self-assembly in food - A concept for structure formation inspired by Nature
errCURRENT OPINION IN COLLOID & INTERFACE SCIENCE
IF7
err2017-03-01
err26
PREAI
errSagalowicz, Laurent; Michel, Martin; Blank, Imre; Schafer, Olivier; Leser, Martin E.
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Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness
errFOOD CHEMISTRY
IF9.8
err2017-03-01
err35
PREAI
errKraehenbuehl, Karin; Page-Zoerkler, Nicole; Mauroux, Olivier; Gartenmann, Karin; Blank, Imre; Bel-Rhlid, Rachid
err分享
err收藏
New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2016-12-25
err33
PREAI
errPoisson, Luigi; Auzanneau, Noemie; Mestdagh, Frederic; Blank, Imre; Davidek, Tomas
err分享
err收藏

研究方向

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H 指数: 140 · 论文数: 1.4K
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R
Raffaele Mezzenga
H 指数: 96 · 论文数: 634
G
Guanghong Zhou
H 指数: 91 · 论文数: 751
P
Peter Schieberle
H 指数: 86 · 论文数: 414
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