Concepedia

Author

Arne Glabasnia

Nestlé (Switzerland)

Also Known As

A. Glabasnia, Arne Glabasnia, Glabasnia, Arne

16

Publications

670

Citations

10

H-Index

27

Concepts

All Affiliations

Nestlé (Switzerland)Technical University of MunichLeibniz-Institute for Food Systems Biology at the Technical University of MunichUniversity of Münster
AG

About

Arne Glabasnia is an author at Nestlé (Switzerland) specializing in food chemistry, chromatography, and medicine.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

3

3

115

2

Health Sciences

1

1

54

3

Biochemistry

1

1

35

4

Cell Biology

1

1

35

5

Nutrition

1

1

54

Arne Glabasnia

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10

Publications

617

Citations

10

H-Index

YearCitations

Sensory-Directed Identification of Taste-Active Ellagitannins in American (<i>Quercus alba</i>L.) and European Oak Wood (<i>Quercus robur</i>L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines

Arne Glabasnia, Thomas Hofmann

Journal of Agricultural and Food Chemistry

2006

208

Protein Binding and Astringent Taste of a Polymeric Procyanidin, 1,2,3,4,6-Penta-<i>O</i>-galloyl-β-<scp>d</scp>-glucopyranose, Castalagin, and Grandinin

Thomas Hofmann, Arne Glabasnia, Bernd Schwarz,

Journal of Agricultural and Food Chemistry

2006

143

Identification and Sensory Evaluation of Dehydro- and Deoxy-ellagitannins Formed upon Toasting of Oak Wood (<i>Quercus alba</i>L.)

Arne Glabasnia, Thomas Hofmann

Journal of Agricultural and Food Chemistry

2007

60

Matrix-Calibrated LC-MS/MS Quantitation and Sensory Evaluation of Oak Ellagitannins and Their Transformation Products in Red Wines

Timo D. Stark, Nadine Wollmann, Kerstin Wenker,

Journal of Agricultural and Food Chemistry

2010

56

Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation

Joséphine Charve, Sonia Manganiello, Arne Glabasnia

Journal of Agricultural and Food Chemistry

2018

54

Oak Ellagitannins Suppress the Phosphorylation of the Epidermal Growth Factor Receptor in Human Colon Carcinoma Cells

Diana Fridrich, Arne Glabasnia, Jessica Fritz,

Journal of Agricultural and Food Chemistry

2008

35

Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials

Flavia Badoud, Bernd Goeckener, K. Severin,

Food Chemistry

2020

24

Sensoproteomic Characterization of <i>Lactobacillus Johnsonii</i>-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

Andrea Spaccasassi, Lijuan Ye, Cristian Rincón,

Journal of Agricultural and Food Chemistry

2024

17

Improvement of Robusta coffee aroma by modulating flavor precursors in the green coffee bean with enzymatically treated spent coffee grounds: A circular approach

Cyril Moccand, Aditya Daniel Manchala, Jean-Luc Sauvageat,

Food Research International

2023

10

Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages

Andrea Spaccasassi, F. Utz, Andreas Dunkel,

Journal of Agricultural and Food Chemistry

2024

10

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