SCALONE, GUSTAVO LUIS LEONARDO; IOANNIDIS, ANGELOS GERASIMOS; LAMICHHANE, PRABIN; DEVLIEGHERE, FRANK; DE KIMPE, NORBERT; CADWALLADER, KEITH; DE MEULENAER, BRUNO

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

FOOD RESEARCH INTERNATIONAL; Año: 2020 vol. 132

SCALONE, GUSTAVO LUIS LEONARDO; TEXTORIS-TAUBE, KATHRIN; DE MEULENAER, BRUNO; DE KIMPE, NORBERT; WÖSTEMEYER, JOHANNES; VOIGT, JÜRGEN

Cocoa-specific flavor components and their peptide precursors

FOOD RESEARCH INTERNATIONAL; Año: 2019 vol. 123 p. 503 - 515

SCALONE, GUSTAVO LUIS LEONARDO; LAMICHHANE, PRABIN; CUCU, TATIANA; DE KIMPE, NORBERT; DE MEULENAER, BRUNO

Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

FOOD CHEMISTRY; Año: 2019 vol. 278 p. 533 - 544

HINNEH, MICHAEL; SEMANHYIA, EVANGELINE; VAN DE WALLE, DAVY; DE WINNE, ANN; TZOMPA-SOSA, DAYLAN AMELIA; SCALONE, GUSTAVO LUIS LEONARDO; DE MEULENAER, BRUNO; MESSENS, KATHY; VAN DURME, JIM; AFOAKWA, EMMANUEL OHENE; DE COOMAN, LUC; DEWETTINCK, KOEN

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 111 p. 607 - 620

GUSTAVO LUIS LEONARDO SCALONE; TATIANA CUCU; NORBERT DE KIMPE; BRUNO DE MEULENAER

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 2015 vol. 63 p. 5364 - 5372

D. LERDA; P. PELLICCIONI; M. BIAGI; GUSTAVO LUIS LEONARDO SCALONE

Roasting coffee beans (Coffea arabica) artificially contaminated with ochratoxin A strongly reduces the analytical ochratoxin A content but not the genotoxic effects

Current Topics in Toxicology; Año: 2013 vol. 9 p. 75 - 80