Author:
Nhouchi Zeineb,Botosoa Eliot Patrick,Chene Christine,Karoui Romdhane
Subject
General Medicine,Food Science,Analytical Chemistry
Reference42 articles.
1. Evolution de la qualité nutritionnelle des protéines de biscuits modèles au cours de la cuisson au travers d’indicateurs de la réaction de Maillard: Intérêt de la fluorescence frontale;Ait-Ameur,2006
2. Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey;Basaran;Journal of Food Composition and Analysis,2022
3. Furan precursors in food: A model study and development of a simple headspace method for determination of furan;Becalski;Journal of AOAC International,2005
4. Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread;Besbes;Food Science and Technology,2014
5. Use of front face fluorescence for monitoring lipid oxidation during ageing of cakes;Botosoa;Food Chemistry,2013
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献