Imre Blank

Ningxia University — China

Engineering · Physical Sciences

45h-index8.0kcitations164works5.92yr avg
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Research Topics

Advanced Chemical Sensor Technologies(36), Fermentation and Sensory Analysis(32), Biochemical Analysis and Sensing Techniques(26), Advanced Glycation End Products research(21), Analytical Chemistry and Chromatography(20)

Publications164 total

A causal neurophysiological investigation of saltiness enhancement induced by characteristic volatile compounds from Jinhua dry-cured ham using electroencephalography
Journal of Future Foods·2025Open Access
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms
Food Chemistry·2025· 3 cited
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
Journal of Agricultural and Food Chemistry·2025· 1 cited
A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects
Trends in Food Science & Technology·2025· 12 cited
Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg
Journal of Agricultural and Food Chemistry·2025· 3 citedOpen Access
Semantically-Aware Game Image Quality Assessment
arXiv (Cornell University)·2025Open Access
Gameplay Highlights Generation
arXiv (Cornell University)·2025Open Access
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs
LWT·2025· 1 citedOpen Access
Mechanistic study of saltiness enhancement induced by three characteristic volatiles identified in Jinhua dry-cured ham using electroencephalography (EEG)
Food Chemistry·2025· 8 cited
Inovace předmětu Zpracování a valorizace průmyslových odpadů na FCH
Brno University of Technology Digital Library (Brno University of Technology)·2025
Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver
Food Research International·2024· 10 cited
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
Food Chemistry·2024· 33 cited
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
Journal of Agricultural and Food Chemistry·2023· 22 cited
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Journal of Sensory Studies·2023Open Access
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
Journal of Agricultural and Food Chemistry·2023· 42 cited
The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply
Journal of Sensory Studies·2023· 4 citedOpen Access
Key Aroma Compounds Associated Umami Perception of Msg in Fried Takifugu Obscurus Liver
SSRN Electronic Journal·2023Open Access
Changes in odorants and flavor profile of heat‐processed beef flavor during storage
Journal of Food Science·2022· 17 cited
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Biomaterials·2022· 108 cited
Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter
Journal of the Science of Food and Agriculture·2022· 14 cited
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Frequent Co-authors

Tomáš Davídek(11), Fabien Robert(10), Stéphanie Devaud(9), Laurent B. Fay(8), Richard H. Stadler(6), Werner Grosch(6), Philippe Pollien(6), Yan Ping Chen(5), Jianming Lin(5), Josef Kerler(4), Yuan Liu(4), Christian Lindinger(4), Chahan Yeretzian(4), Natalia Varga(3), Francia Arce Vera(3), Luigi Poisson(3), Dieter H. Welti(3), Jörg Hau(2), Sonja Riediker(2), Dominique Taeymans(2)