Jeroen Leenen

Learn More
1. The longtudinal mixing process in a shallow lake under the influence of wind has been studied. This process may be described with the classical convection-diffusion equation. 2. A time scale for vertical mixing of ca. 6 hours was found, which is small compared to the time scale for horizontal mixing of several weeks. This is the reason that vertical(More)
In this study a specific taste modulating flavor ingredient, N-lactoylguanosine 5'-monophosphate (N-lactoyl GMP), was determined in bonito (Japanese, Katsuobushi, dried fermented skipjack) and in powdered bonito using liquid chromatography-electrospray ionization (+) mass spectrometry-mass spectrometry (LC-ESI(+)-MS/MS) with a methanol/ammonium acetate or(More)
  • 1