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Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry.
Food Res Int. 2022 Sep;159:111582. doi: 10.1016/j.foodres.2022.111582. Epub 2022 Jun 28.
Food Res Int. 2022.
PMID: 35940785
Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis.
Lee J, Bousquières J, Descharles N, Roux S, Michon C, Rega B, Bonazzi C.
Lee J, et al. Among authors: descharles n.
Food Res Int. 2020 Jun;132:109087. doi: 10.1016/j.foodres.2020.109087. Epub 2020 Feb 8.
Food Res Int. 2020.
PMID: 32331655
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From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods.
Krause S, Keller S, Hashemi A, Descharles N, Bonazzi C, Rega B.
Krause S, et al. Among authors: descharles n.
Food Chem. 2022 Mar 1;371:131379. doi: 10.1016/j.foodchem.2021.131379. Epub 2021 Oct 11.
Food Chem. 2022.
PMID: 34808773
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How ingredients influence furan and aroma generation in sponge cake.
Cepeda-Vázquez M, Rega B, Descharles N, Camel V.
Cepeda-Vázquez M, et al. Among authors: descharles n.
Food Chem. 2018 Apr 15;245:1025-1033. doi: 10.1016/j.foodchem.2017.11.069. Epub 2017 Nov 20.
Food Chem. 2018.
PMID: 29287318
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Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS.
Huault L, Descharles N, Rega B, Bistac S, Bosc V, Giampaoli P.
Huault L, et al. Among authors: descharles n.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016;33(2):236-43. doi: 10.1080/19440049.2015.1130865. Epub 2016 Jan 6.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016.
PMID: 26666729
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