Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Jonathan Beauchamp"'
Autor:
Agnes Schulte, Alexander Roloff, Nils Lüttgert, Daniel Stalter, Morgane Even, Christoph Hutzler, Jonathan Beauchamp, Andreas Luch
Plastic costume masks regularly exhibit unpleasant odors that may be associated with the emissions of volatile organic compounds (VOCs). Upon inhalation, VOCs might adversely affect the wearer’s health if the exposure exceeds regulatory threshold v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62dbeee8dd9a5da31f049c4fb43ef11d
Publikováno v:
Journal of Breath Research
In contrast to blood and urine samples, breath is invisible and ubiquitous in the environment. Different precautions are now necessary beyond the usual ‘Universal Precautions’. In the era of COVID-19, breath (especially the aerosol fraction) can
Autor:
Christian Margot, Thomas Hummel, Charles Spence, Scott Joseph Mcgrane, Andrew J. Taylor, Jonathan Beauchamp, Martina Heer, Loïc Briand, Serge Pieters, Paola Pittia
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety
Comprehensive Reviews in Food Science and Food Safety, Wiley, 2020, 19 (6), pp.3439-3475. ⟨10.1111/1541-4337.12633⟩
Comprehensive Reviews in Food Science and Food Safety, Wiley, 2020, 19 (6), pp.3439-3475. ⟨10.1111/1541-4337.12633⟩
International audience; The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38bc22a09f8d89671f975fd7f6fb990a
http://hdl.handle.net/11575/110578
http://hdl.handle.net/11575/110578
Autor:
Simona M. Cristescu, Andria Hadjithekli, Dorota Ruszkiewicz, C. L. Paul Thomas, Dahlia Salman, Olaf Holz, Gitte Slingers, Tommaso Lomonaco, Fabio Di Francesco, Flavio A. Franchina, Stanislas Grassin-Delyle, Jonathan Beauchamp, Max Wilkinson, Jens Langejürgen, Renato Zenobi, Stephen J. Fowler, Michael Wilde, Michaela Malásková, Chris A. Mayhew, Jean-François Focant, Michele Pedrotti, Delphine Zanella, Ben Henderson, Giovanni Pugliese, Gudrun Koppen, Pablo Martinez-Lozano Sinues, Pierre-Hugues Stefanuto, Sergi Moreno
Publikováno v:
Journal of Breath Research
Journal of Breath Research, IOP Science, 2020, 14 (4), ⟨10.1088/1752-7163/aba130⟩
Journal of Breath Research 14 (2020) 4
Journal of Breath Research, 14, 4, pp. 1-10
Journal of Breath Research, 14, 1-10
Journal of Breath Research, 14(4)
Journal of Breath Research, 2020, 14 (4), ⟨10.1088/1752-7163/aba130⟩
Journal of Breath Research, IOP Science, 2020, 14 (4), ⟨10.1088/1752-7163/aba130⟩
Journal of Breath Research 14 (2020) 4
Journal of Breath Research, 14, 4, pp. 1-10
Journal of Breath Research, 14, 1-10
Journal of Breath Research, 14(4)
Journal of Breath Research, 2020, 14 (4), ⟨10.1088/1752-7163/aba130⟩
Sampling of volatile organic compounds (VOCs) has shown promise for detection of a range of diseases but results have proved hard to replicate due to a lack of standardization. In this work we introduce the 'Peppermint Initiative'. The initiative see
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdaa433b1043893f97c16daf5960b1f6
https://hal.archives-ouvertes.fr/hal-02984272
https://hal.archives-ouvertes.fr/hal-02984272
Autor:
Jonathan Lawson, Jonathan Beauchamp
Publikováno v:
Journal of Breath Research. 15:030201
The global outbreak of Sars-CoV-2 commencing early in 2020 had a dramatic impact on breath research, imposing abrupt restrictions but also presenting unforeseen opportunities. Taking place against the background of the COVID-19 pandemic, the 2020 Bre
Publikováno v:
International Dairy Journal. 62:35-38
Exposure of milk to light causes photo-oxidation and off-flavour generation. To characterise these reactions, semi-skimmed (1.5% fat) and whole (3.8% fat) extended shelf-life cows' milk were exposed to light for 20–48 h at 4 °C and volatiles in th
Autor:
Corinna Franke, Jonathan Beauchamp
Publikováno v:
Food Analytical Methods. 10:310-319
The microbial spoilage of meat is accompanied by the release of volatile organic compounds (VOCs), many of which are odorous. These compounds give spoiled meat its characteristic pungent, sour, sulphury odour that provides consumers with an indicatio
Autor:
Ute Schweiggert-Weisz, Andrea Buettner, Jonathan Beauchamp, Oxana Tyapkova, Caroline Siefarth, Stephanie Bader-Mittermaier
Publikováno v:
LWT - Food Science and Technology. 69:538-545
The flavor release of two egg albumen foams containing different combinations of polyols and bulking agents was investigated in relation to the physicochemical properties of the foams in comparison to a sugar-containing and a sugar-free reference. Th
Publikováno v:
Journal of Breath Research. 14:030202
November 2019 saw Cambridge, UK play host to the second Breath Biopsy Conference, a community-focused event aimed at sharing and supporting advancements in the collection and analysis of volatile organic compounds in exhaled breath. The event expande
Publikováno v:
Meat science. 145
The impact of different ratios of lean meat, adipose tissue (fat) and bone on the volatile organic compound (VOC) profile of vacuum-packed (VP) lamb stored at 2 °C for up to 15 days was investigated using two sampling approaches. VOC development in