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Researcher
Gustavo Luis Leonardo Scalone
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food safety and food quality (Department)
Member
From1 Oct 2013 → 25 Sep 2016 - Department of Sustainable Organic Chemistry and Technology (Department)
Member
From29 Feb 2012 → 5 May 2014
Publications
1 - 6 of 6
- Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products(2020)
Authors: Gustavo Luis Leonardo Scalone, Angelos Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith Cadwallader
- Cocoa-specific flavor components and their peptide precursors(2019)
Authors: Gustavo Luis Leonardo Scalone, Kathrin Textoris-Taube, Norbert De Kimpe, Johannes Wöstemeyer, Jürgen Voigt
Pages: 503 - 515 - Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems(2019)
Authors: Gustavo Luis Leonardo Scalone, Prabin Lamichhane, Tatiana Cucu, Norbert De Kimpe
Pages: 533 - 544 - 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(2018)
Authors: Michael Hinneh, Davy Van de Walle, Ann De Winne, Gustavo Luis Leonardo Scalone, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
Pages: 607 - 620 - Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products(2016)
Authors: Gustavo Luis Leonardo Scalone
- Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems(2015)
Authors: Gustavo Luis Leonardo Scalone, Tatiana Cucu, Norbert De Kimpe
Pages: 5364 - 5372