, , 2011.
, Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived ?,?Unsaturated Aldehydes, Journal of Agricultural and Food Chemistry, vol.59, pp.11058-11062
, Corps gras d'origines animale et végétale-Détermination des teneurs en, 1996.
Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee, Food Analytical Methods, vol.7, pp.81-88, 2014. ,
Wheat bread aroma compounds in crumb and crust : A review, Food Research International, vol.75, pp.200-215, 2015. ,
Influence of formulation and process on the aromatic profile and physical characteristics of bread, Journal of Cereal Science, vol.48, issue.3, pp.686-697, 2008.,
URL : https://hal.archives-ouvertes.fr/hal-02194806
Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes, Journal of Agricultural and Food Chemistry, vol.55, pp.1418-1426, 2007. ,
, , 2007.
, Multiresponse modelling of the caramelisation reaction, vol.8, pp.306-315
On-line dynamic HSSPME for monitoring endogenous aroma compounds released during the baking of a model cake, Food Chemistry, vol.112, issue.1, pp.9-17, 2009. ,
Kinetic study of furan and furfural generation during baking of cake models, Food Chemistry, 2017.,
URL : https://hal.archives-ouvertes.fr/hal-01746020
Heat-generated toxicants in foods: acrylamide, MCPD esters and furan, Chemical contaminants and residues in food, pp.201-232, 2012. ,
Comsumption ratio and food predominance of flavoring materials, Perfumer & Flavorist, vol.12, issue.4, p.27, 1987. ,
, National Nutrient Database for Standard Reference, 2016.
Volatiles from interactions of Maillard reactions and lipids, Critical Reviews in Food Science and Nutrition, vol.31, issue.1-2, pp.1-58, 1992. ,
Origin of Carbohydrate Degradation Products in LAlanine/D-[13C] Glucose Model Systems, Journal of Agricultural and Food Chemistry, vol.48, pp.2415-2419, 2000. ,
Participation of Free Fatty Acids in the Oxidation of Purified Soybean Oil During Microwave Heating, Journal of the American Oil Chemists' Society, vol.69, issue.11, pp.1136-1140, 1992. ,
Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models, Food Research International, vol.49, pp.439-445, 2012. ,
Furan in food: Headspace method and product survey, Food Additives and Contaminants, vol.24, pp.91-107, 2007. ,