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Journal of Agricultural and Food Chemistry|January 22, 2004
Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppersHervé Simian, Fabien Robert, Imre Blank
Journal of Agricultural and Food Chemistry|August 31, 2006
Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanismTomas Davídek, Stéphanie Devaud, Fabien Robert, et al.
Talanta|September 24, 2013
Individual volatile fatty acids determination by chromogenic derivatization coupled to multi-syringe chromatographyFabien Robert-Peillard, Jean-Luc Boudenne, Bruno Coulomb
Food Chemistry|December 24, 2013
Development of a simple fluorescence-based microplate method for the high-throughput analysis of proline in wine samplesFabien Robert-Peillard, Jean-Luc Boudenne, Bruno Coulomb
Chemistry and Physics of Lipids|January 13, 2006
Chemical synthesis and NMR characterization of structured polyunsaturated triacylglycerolsLaëtitia Fauconnot, Fabien Robert, Renaud Villard, et al.
Annals of the New York Academy of Sciences|July 23, 2005
The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reactionTomas Davidek, Stéphanie Devaud, Fabien Robert, et al.
Organic & Biomolecular Chemistry|March 11, 2008
A novel efficient and versatile route to the synthesis of 5-O-feruloylquinic acidsCandice Menozzi Smarrito, Caroline Munari, Fabien Robert, et al.
Journal of Agricultural and Food Chemistry|May 29, 2003
Formation of odorants in Maillard model systems based on l-proline as affected by pHImre Blank, Stéphanie Devaud, Walter Matthey-Doret, et al.
Journal of Agricultural and Food Chemistry|May 27, 2004
Synthesis and sensorial properties of 2-alkylalk-2-enals and 3-(acetylthio)-2-alkyl alkanalsFabien Robert, Julien Héritier, Joelle Quiquerez, et al.
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