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Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems.
Food Chem. 2019 Apr 25;278:533-544. doi: 10.1016/j.foodchem.2018.11.088. Epub 2018 Nov 19.
Food Chem. 2019.
PMID: 30583408
Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.
Scalone GL, Cucu T, De Kimpe N, De Meulenaer B.
Scalone GL, et al.
J Agric Food Chem. 2015 Jun 10;63(22):5364-72. doi: 10.1021/acs.jafc.5b01129. Epub 2015 Jun 1.
J Agric Food Chem. 2015.
PMID: 25971942
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Cocoa-specific flavor components and their peptide precursors.
Scalone GLL, Textoris-Taube K, De Meulenaer B, De Kimpe N, Wöstemeyer J, Voigt J.
Scalone GLL, et al.
Food Res Int. 2019 Sep;123:503-515. doi: 10.1016/j.foodres.2019.05.019. Epub 2019 May 13.
Food Res Int. 2019.
PMID: 31284999
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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products.
Scalone GLL, Ioannidis AG, Lamichhane P, Devlieghere F, De Kimpe N, Cadwallader K, De Meulenaer B.
Scalone GLL, et al.
Food Res Int. 2020 Jun;132:109089. doi: 10.1016/j.foodres.2020.109089. Epub 2020 Feb 14.
Food Res Int. 2020.
PMID: 32331666
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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.
Hinneh M, Semanhyia E, Van de Walle D, De Winne A, Tzompa-Sosa DA, Scalone GLL, De Meulenaer B, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
Hinneh M, et al. Among authors: scalone gll.
Food Res Int. 2018 Sep;111:607-620. doi: 10.1016/j.foodres.2018.05.064. Epub 2018 May 26.
Food Res Int. 2018.
PMID: 30007725
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