Gustavo Luis Scalone
No current affiliation with UGent
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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
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Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
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Cocoa-specific flavor components and their peptide precursors
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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
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- PhD Thesis
- open access
Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products
(2016) -
Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems