Back to Search
IRA BLANK, M.D.
M.D.
Pain Medicine (Anesthesiology) Physician
NPI: 1326028424Individual
Specialties, Licenses & Credentials
Anesthesiology Physician
Anesthesiology
Code: 207L00000X
MD026563L(PA)
Pain Medicine (Anesthesiology) PhysicianPrimary
Anesthesiology — Pain Medicine
Code: 207LP2900X
MD026563L(PA)
Research & Publications (20)
Formation of styrene during the Maillard reaction is negligible.
PMID 19680933·Food Addit Contam Part A Chem Anal Control Expo Risk Assess·2009
8-other
Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from rhamnose as affected by reaction parameters: experimental design approach.
PMID 19256512·J Agric Food Chem·2009
8-other
Formation of furan and methylfuran by maillard-type reactions in model systems and food.
PMID 18439018·J Agric Food Chem·2008
8-other
Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
PMID 18298066·J Agric Food Chem·2008
8-other
Origin and yields of acetic acid in pentose-based Maillard reaction systems.
PMID 18448822·Ann N Y Acad Sci·2008
8-other
When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee.
PMID 18220371·Anal Chem·2008
8-other
Formation of furan and methylfuran from ascorbic acid in model systems and food.
PMID 17687706·Food Addit Contam·2007
8-other
Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton-transfer reaction mass spectrometry.
PMID 17263546·J Agric Food Chem·2007
8-other
Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids by a new oxidative alpha-dicarbonyl cleavage pathway.
PMID 16939326·J Agric Food Chem·2006
8-other
Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.
PMID 16569077·J Agric Food Chem·2006
8-other
Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism.
PMID 16939325·J Agric Food Chem·2006
8-other
Elucidation of chemical pathways in the maillard reaction by 17O-NMR spectroscopy.
PMID 16037223·Ann N Y Acad Sci·2005
8-other
The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reaction.
PMID 16037224·Ann N Y Acad Sci·2005
8-other
Current status of acrylamide research in food: measurement, safety assessment, and formation.
PMID 16037219·Ann N Y Acad Sci·2005
6-review
Mechanisms of acrylamide formation: Maillard-induced transformation of asparagine.
PMID 16438298·Adv Exp Med Biol·2005
8-other
Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry.
PMID 15623289·Anal Chem·2005
8-other
Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems.
PMID 15913336·J Agric Food Chem·2005
8-other
Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS.
PMID 15987117·Anal Chem·2005
8-other
Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.
PMID 15506824·J Agric Food Chem·2004
8-other
A review of acrylamide: an industry perspective on research, analysis, formation, and control.
PMID 15540646·Crit Rev Food Sci Nutr·2004
6-review
Data courtesy of the U.S. National Library of Medicine (NLM). Ltrl is not affiliated with or endorsed by NLM.
Contact & Hours
- Address
- 1301 POWELL ST
NORRISTOWN, PA 19401 - Phone
- (610) 270-2717
Quick Facts
- NPI
- 1326028424
- Entity Type
- Individual
- Gender
- Male
- Medicare
- Not confirmed
- Specialties
- 2
- Locations
- 1
- Publications
- 20
Are you this provider?
Claim Your Profile