B. Rega

发表

On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake

J. Delarue, P. Giampaoli, B. Rega, 2009 .

Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS

S. Bistac, P. Giampaoli, B. Rega, 2016, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Characterisation of volatile compounds in Tunisian fenugreek seeds

R. Cheikh, V. Camel, B. Rega, 2009 .

Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice.

J. Brillouet, P. Brat, P. Alter, 2003, Journal of agricultural and food chemistry.

Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake.

D. Blumenthal, V. Camel, B. Rega, 2017, Talanta.

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

T. Grauwet, C. Bonazzi, B. Rega, 2022, Food & function.

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

C. Bonazzi, B. Rega, G. Moulin, 2021, LWT.

Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odour active compounds by gas chromatography coupled to mass spectrometry and olfactometry.

V. Camel, B. Rega, R. Mebazaa, 2011, Food chemistry.

Bovine lactoferrin peptidic fragments involved in inhibition of herpes simplex virus type 1 infection.

R. Siciliano, P. Valenti, G. Antonini, 1999, Biochemical and biophysical research communications.

Involvement of bovine lactoferrin metal saturation, sialic acid and protein fragments in the inhibition of rotavirus infection.

R. Siciliano, F. Superti, P. Valenti, 2001, Biochimica et biophysica acta.

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

C. Bonazzi, J. Bousquières, B. Rega, 2017, Food chemistry.

Flavour release from pectin gels: Effects of texture, molecular interactions and aroma compounds diffusion

E. Guichard, A. Voilley, B. Rega, 2002 .

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

A. Saint-Eve, C. Bonazzi, Suyin Yang, 2022, Foods.

Classification of commercial bitter orange essential oils (Citrus aurantium L.), based on a combination of chemical and sensory analyses of specific odor markers

J. Delarue, E. Teillet, Sophie Deterre, 2014 .

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

C. Bonazzi, B. Rega, G. Moulin, 2022, Food chemistry.

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

C. Bonazzi, B. Rega, N. Descharles, 2021, Food chemistry.

Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.

M. Cuvelier, P. Soto, P. Giampaoli, 2013, Food chemistry.

How ingredients influence furan and aroma generation in sponge cake.

V. Camel, B. Rega, N. Descharles, 2018, Food chemistry.

An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake

Mathilde Courel, P. Giampaoli, B. Rega, 2010 .

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

C. Bonazzi, B. Rega, S. Roux, 2021, Food chemistry.

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

C. Bonazzi, B. Rega, N. Descharles, 2021 .

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

C. Bonazzi, C. Michon, J. Bousquières, 2020, Food research international.

Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking.

D. Blumenthal, V. Camel, B. Rega, 2019, Food chemistry.

The fate of furfurals and other volatile markers during the baking process of a model cookie

G. Trystram, I. Birlouez-Aragon, P. Giampaoli, 2008 .

Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).

Elisabeth Guichard, Barbara Rega, E. Guichard, 2003, Journal of agricultural and food chemistry.

Modern mass spectrometric methodologies in monitoring milk quality.

P. Pucci, A. Amoresano, R. Siciliano, 2000, Analytical chemistry.

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate–distillate extract

J. Delarue, M. Decloux, M. Lebrun, 2012 .

Analysis of human male armpit sweat after fenugreek ingestion: Instrumental and sensory optimisation of the extraction method

R. Cheikh, V. Camel, B. Rega, 2010 .

Involvement of bovine lactoferrin moieties in the inhibition of herpes simplex virus type 1 infection.

P. Valenti, G. Antonini, L. Seganti, 2001, International Journal of Immunopathology and Pharmacology.

Role of pulp in flavor release and sensory perception in orange juice.

S. Nicklaus, E. Guichard, B. Rega, 2004, Journal of agricultural and food chemistry.