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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)

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Richard H. Stadler

Nestlé Product Technology Centre

CH-1350 Orbe

Switzerland

[email]@*.nestle.com

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Affiliations

Nestlé Product Technology Centre, CH-1350 Orbe, Switzerland. 2005
Nestlé Research Center, Nestec Ltd., Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland. 2002 - 2003
Nestlé Research Center, Lausanne, Switzerland. 2002

References

Acrylamide formation in different foods and potential strategies for reduction. Stadler, R.H. Adv. Exp. Med. Biol. (2005) [Pubmed]
Formation of vinylogous compounds in model Maillard reaction systems. Stadler, R.H., Verzegnassi, L., Varga, N., Grigorov, M., Studer, A., Riediker, S., Schilter, B. Chem. Res. Toxicol. (2003) [Pubmed]
Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline. Stadler, R.H., Varga, N., Hau, J., Vera, F.A., Welti, D.H. J. Agric. Food Chem. (2002) [Pubmed]
Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees. Stadler, R.H., Varga, N., Milo, C., Schilter, B., Vera, F.A., Welti, D.H. J. Agric. Food Chem. (2002) [Pubmed]
Acrylamide from Maillard reaction products. Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M.C., Riediker, S. Nature (2002) [Pubmed]