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Researcher
Gustavo Luis Leonardo Scalone
Profile
Projects
Publications
Activities
Awards & Distinctions
6
Results
2020
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
Gustavo Luis Scalone
Angelos Gerasimos Ioannidis
Prabin Lamichhane
Frank Devlieghere
Norbert De Kimpe
Keith Cadwallader
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2020
2019
Cocoa-specific flavor components and their peptide precursors
Gustavo Luis Scalone
Kathrin Textoris-Taube
Bruno De Meulenaer
Norbert De Kimpe
Johannes Wöstemeyer
Jürgen Voigt
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2019
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
Gustavo Luis Scalone
Prabin Lamichhane
Tatiana Cucu
Norbert De Kimpe
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2019
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 Hinneh
Evangeline Semanhyia
Davy Van de Walle
Ann De Winne
Daylan A. Tzompa-Sosa
Gustavo Luis Scalone
Bruno De Meulenaer
Kathy Messens
Jim Van Durme
Emmanuel Ohene Afoakwa
et al.
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2018
2016
Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products
Gustavo Luis Scalone
Bruno De Meulenaer
Norbert De Kimpe
Dissertation
2016
2015
Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems
Gustavo Luis Scalone
Tatiana Cucu
Norbert De Kimpe
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2015