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C

Catherine Bonazzi

agro paristech

H指数:32

被引数:2,861

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Unravelling caramelization and Maillard reactions in glucose and glucose plus leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking

FOOD RESEARCH INTERNATIONAL

IF8

2024-05-011

OAAI

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties

IF9.8

2022-08-016

OA

Unravelling caramelization and Maillard reactions in glucose and glucose plus leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

IF9.8

2022-05-0132

OA

From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods

从面粉到蛋糕: 脉冲成分产生影响加工食品质量的挥发性化合物的反应潜力

IF9.8

2022-03-0116

OA

Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour

含有黄豌豆 (psum sativum L.) 面粉的蛋糕面糊打浆过程中的脂质氧化

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-016

OAAI

In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients

FOOD & FUNCTION

IF5.4

2022-01-0112

OA

Quantitative determination of volatile compounds using TD-GC-MS and isotope standard addition for application to the heat treatment of food

IF6.3

2021-03-0110

OAAI

Potential of model cakes to study reaction kinetics through the dynamic online extraction of volatile markers and TD-GC-MS analysis

FOOD RESEARCH INTERNATIONAL

IF8

2020-06-0110

OAAI

New insulating and refractory mineral foam: Structure and mechanical properties

MATERIALS SCIENCE AND ENGINEERING A-STRUCTURAL MATERIALS PROPERTIES MICROSTRUCTURE AND PROCESSING

IF7

2020-04-017

OAAI

Kinetic study of furan and furfural generation during baking of cake models

IF9.8

2018-11-0145

OAAI

Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents

FOOD RESEARCH INTERNATIONAL

IF8

2018-04-0130

PREAI

Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake

FOOD HYDROCOLLOIDS

IF12.4

2017-10-018

PREAI

Functional properties of cellulose derivatives to tailor a model sponge cake using rheology and cellular structure analysis

FOOD HYDROCOLLOIDS

IF12.4

2017-09-0115

PREAI

Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor

IF6.3

2017-03-0147

PREAI

Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients

FOOD HYDROCOLLOIDS

IF12.4

2017-02-016

PREAI

Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements

IF9.8

2016-11-0133

OAAI

Experimental study of heat and mass transfer phenomena during the contact heating of solid food models

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-02-016

PREAI

Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2013-04-0145

PREAI

Influence of sugar composition on water sorption isotherms and on glass transition in apricots

JOURNAL OF FOOD ENGINEERING

IF5.8

2012-07-0169

PREAI

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2012-07-01206

PREAI