Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness
Martínez Noguera, Pedro, Lantoine, Jodie, Roux, Even Le, Yang, Suyin, Jakobi, Ralf, Krause, Svenja, Saint-Eve, Anne, Bonazzi, Catherine, Rega, Barbara
Published in Foods (01.09.2022)
Published in Foods (01.09.2022)
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Journal Article
Role of Pulp in Flavor Release and Sensory Perception in Orange Juice
Rega, Barbara, Fournier, Nicole, Nicklaus, Sophie, Guichard, Elisabeth
Published in Journal of agricultural and food chemistry (30.06.2004)
Published in Journal of agricultural and food chemistry (30.06.2004)
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Journal Article
Involvement of bovine lactoferrin metal saturation, sialic acid and protein fragments in the inhibition of rotavirus infection
Superti, Fabiana, Siciliano, Rosa, Rega, Barbara, Giansanti, Francesco, Valenti, Piera, Antonini, Giovanni
Published in Biochimica et biophysica acta (03.10.2001)
Published in Biochimica et biophysica acta (03.10.2001)
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Journal Article
Modern Mass Spectrometric Methodologies in Monitoring Milk Quality
Siciliano, Rosa, Rega, Barbara, Amoresano, Angela, Pucci, Piero
Published in Analytical chemistry (Washington) (15.01.2000)
Published in Analytical chemistry (Washington) (15.01.2000)
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Journal Article
From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods
Krause, Svenja, Keller, Séverine, Hashemi, Anahita, Descharles, Nicolas, Bonazzi, Catherine, Rega, Barbara
Published in Food chemistry (01.03.2022)
Published in Food chemistry (01.03.2022)
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Journal Article
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties
Krause, Svenja, Asamoah, Eugenia Ayebea, Huc-Mathis, Delphine, Moulin, Gabrielle, Jakobi, Ralf, Rega, Barbara, Bonazzi, Catherine
Published in Food chemistry (30.08.2022)
Published in Food chemistry (30.08.2022)
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Journal Article
Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking
Lee, J., Roux, S., Le Roux, E., Keller, S., Rega, B., Bonazzi, C.
Published in Food chemistry (15.05.2022)
Published in Food chemistry (15.05.2022)
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Journal Article
How ingredients influence furan and aroma generation in sponge cake
Cepeda-Vázquez, Mayela, Rega, Barbara, Descharles, Nicolas, Camel, Valérie
Published in Food chemistry (15.04.2018)
Published in Food chemistry (15.04.2018)
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Journal Article
Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking
Cepeda-Vázquez, Mayela, Camel, Valérie, Blumenthal, David, Rega, Barbara
Published in Food chemistry (01.07.2019)
Published in Food chemistry (01.07.2019)
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Journal Article
Kinetic study of furan and furfural generation during baking of cake models
Srivastava, R., Bousquières, J., Cepeda-Vázquez, M., Roux, S., Bonazzi, C., Rega, B.
Published in Food chemistry (30.11.2018)
Published in Food chemistry (30.11.2018)
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Journal Article
Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis
Lee, Jeehyun, Bousquières, J, Descharles, N, Roux, Stéphanie, Michon, C, Rega, Barbara, Bonazzi, Catherine
Published in Food research international (2020)
Published in Food research international (2020)
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