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Journal of Agricultural and Food Chemistry|November 13, 2003
Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O)Barbara Rega, Nicole Fournier, Elisabeth GuichardFood Chemistry|September 13, 2014
Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odour active compounds by gas chromatography coupled to mass spectrometry and olfactometryRiadh Mebazaa, Barbara Rega, Valérie CamelJournal of Agricultural and Food Chemistry|June 24, 2004
Role of pulp in flavor release and sensory perception in orange juiceBarbara Rega, Nicole Fournier, Sophie Nicklaus, et al.Talanta|January 22, 2017
Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cakeMayela Cepeda-Vázquez, David Blumenthal, Valérie Camel, et al.Food Chemistry|December 31, 2017
How ingredients influence furan and aroma generation in sponge cakeMayela Cepeda-Vázquez, Barbara Rega, Nicolas Descharles, et al.Food Chemistry|February 25, 2019
Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer likingMayela Cepeda-Vázquez, Valérie Camel, David Blumenthal, et al.Food Research International (Ottawa, Ont.)|April 23, 2025
Monitoring furanic and dicarbonyl compounds in pea-based and wheat-based sponge cakes during in vitro digestionFederica Secco, Even Le Roux, Véronique Bosc, et al.Food Chemistry|September 3, 2013
Lipid oxidation in baked products: impact of formula and process on the generation of volatile compoundsMurielle Maire, Barbara Rega, Marie-Elisabeth Cuvelier, et al.Journal of Agricultural and Food Chemistry|May 15, 2003
Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juicePierre Brat, Barbara Rega, Pascaline Alter, et al.Food Chemistry|November 23, 2021
From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foodsSvenja Krause, Séverine Keller, Anahita Hashemi, et al.Pageof 2