Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Gustavo Luis Leonardo Scalone

6 Results

2020

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Gustavo Luis ScaloneAngelos-Gerasimos IoannidisPrabin LamichhaneFrank DevlieghereNorbert De KimpeKeith CadwalladerBruno De Meulenaer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2019

Cocoa-specific flavor components and their peptide precursors

Gustavo Luis ScaloneKathrin Textoris-TaubeBruno De MeulenaerNorbert De KimpeJohannes WöstemeyerJürgen Voigt

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

Gustavo Luis ScalonePrabin LamichhaneTatiana CucuNorbert De KimpeBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

2018

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

Michael HinnehEvangeline SemanhyiaDavy Van de WalleAnn De WinneDaylan Amelia Tzompa SosaGustavo Luis ScaloneBruno De MeulenaerKathy MessensJim Van DurmeEmmanuel Ohene AfoakwaLuc De CoomanKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2016

Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products

Gustavo Luis ScaloneBruno De MeulenaerNorbert De Kimpe

2015

Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems

Gustavo Luis ScaloneTatiana CucuNorbert De KimpeBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY