Concepedia

Arne Glabasnia

AG

10

Publications

617

Citations

10

H-Index

2006

Active since

Affiliations

Nestlé (Switzerland)(Current)

Technical University of Munich

Leibniz-Institute for Food Systems Biology at the Technical University of Munich

University of Münster

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

Top concepts

Publications per year

2006–2024

10

Publications

10

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 citations

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 et al. · Journal of Agricultural and Food Chemistry · 2006 · 143 citations · Full text

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 citations

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 et al. · Journal of Agricultural and Food Chemistry · 2010 · 56 citations

, , +16

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 citations

, , +13

Rows per page

1–5 of 10