De Meulenaer, Bruno

PRODUCCION CIENTÍFICO TECNOLÓGICA

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Artículo 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

Hinneh, Michael; Semanhyia, Evangeline; Van de Walle, Davy; De Winne, Ann; Tzompa Sosa, Daylan Amelia; Scalone, Gustavo Luis Leonardo ; De Meulenaer, Bruno; Messens, Kathy; Van Durme, Jim; Afoakwa, Emmanuel Ohene; De Cooman, Luc; Dewettinck, Koen (Elsevier Science, 2018-09)
Artículo Cocoa-specific flavor components and their peptide precursors

Scalone, Gustavo Luis Leonardo ; Textoris Taube, Kathrin; De Meulenaer, Bruno; De Kimpe, Norbert; Wöstemeyer, Johannes; Voigt, Jürgen (Elsevier Science, 2019-09)
Artículo Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

Scalone, Gustavo Luis Leonardo ; Lamichhane, Prabin; Cucu, Tatiana; De Kimpe, Norbert; De Meulenaer, Bruno (Elsevier, 2019-04)
Artículo Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Scalone, Gustavo Luis Leonardo ; Ioannidis, Angelos Gerasimos; Lamichhane, Prabin; Devlieghere, Frank; De Kimpe, Norbert; Cadwallader, Keith; De Meulenaer, Bruno (Elsevier Science, 2020-06)

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