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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|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.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 16, 2015
Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MSLucie Huault, Nicolas Descharles, Barbara Rega, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistrySiddharth Sharan, Gabriela Zanghelini, Aurélia Pernin, et al.
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