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Onderzoeker
Gustavo Luis Leonardo Scalone
- Disciplines:Levensmiddelenwetenschappen en (bio)technologie, Andere chemie, Voeding en dieetkunde, Productie van landbouwdieren
Affiliaties
- Vakgroep Voedselveiligheid en Voedselkwaliteit (Departement)
Lid
Vanaf1 okt 2013 → 25 sep 2016 - Vakgroep Duurzame Organische Chemie en Technologie (Departement)
Lid
Vanaf29 feb 2012 → 5 mei 2014
Publicaties
1 - 6 van 6
- Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products(2020)
Auteurs: 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)
Auteurs: Gustavo Luis Leonardo Scalone, Kathrin Textoris-Taube, Norbert De Kimpe, Johannes Wöstemeyer, Jürgen Voigt
Pagina's: 503 - 515 - Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems(2019)
Auteurs: Gustavo Luis Leonardo Scalone, Prabin Lamichhane, Tatiana Cucu, Norbert De Kimpe
Pagina's: 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)
Auteurs: Michael Hinneh, Davy Van de Walle, Ann De Winne, Gustavo Luis Leonardo Scalone, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
Pagina's: 607 - 620 - Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products(2016)
Auteurs: Gustavo Luis Leonardo Scalone
- Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems(2015)
Auteurs: Gustavo Luis Leonardo Scalone, Tatiana Cucu, Norbert De Kimpe
Pagina's: 5364 - 5372