Christiaan H. T. Tonsbeek

Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3(2H)-furanone and its 2,5-dimethyl homolog from beef broth

Christiaan H. T. Tonsbeek, Arie J. Plancken, Teun v. d. Weerdhof · Journal of Agricultural and Food Chemistry · 1968 · 107 citations

Agriculture, Chemistry, Food Science +13

Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth

Arie J. Plancken, Christiaan H. T. Tonsbeek, H. Copier · Journal of Agricultural and Food Chemistry · 1971 · 40 citations

Agriculture, Chemistry, Food Science +14

Components contributing to beef flavor; natural precursors of 4-hydroxy-5-methyl-3(2H)-furanone in beef broth

Christiaan H. T. Tonsbeek, Emiel B. Koenders, A. S. M. Van der Zijden et al. · Journal of Agricultural and Food Chemistry · 1969 · 20 citations

Agriculture, Chemistry, Food Science +14