Publications by authors named "Barbara Rega"

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Monitoring furanic and dicarbonyl compounds in pea-based and wheat-based sponge cakes during in vitro digestion.
Federica Secco, Even Le Roux, Véronique Bosc, Barbara Rega

Food Res Int· May 2025

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Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness.
Pedro Martínez Noguera, Jodie Lantoine, Even Le Roux, Suyin Yang, Ralf Jakobi, Barbara Rega

Foods· September 2022

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Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties.
Svenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, Gabrielle Moulin, Ralf Jakobi, Barbara Rega

Food Chem· August 2022

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From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods.
Svenja Krause, Séverine Keller, Anahita Hashemi, Nicolas Descharles, Catherine Bonazzi, Barbara Rega

Food Chem· March 2022

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digestion of protein and starch in sponge cakes formulated with pea ( L.) ingredients.
Svenja Krause, Stéphane Debon, Katharina Pälchen, Ralf Jakobi, Barbara Rega

Food Funct· March 2022

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Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking.
Mayela Cepeda-Vázquez, Valérie Camel, David Blumenthal, Barbara Rega

Food Chem· July 2019

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How ingredients influence furan and aroma generation in sponge cake.
Mayela Cepeda-Vázquez, Barbara Rega, Nicolas Descharles, Valérie Camel

Food Chem· April 2018

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Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake.
Mayela Cepeda-Vázquez, David Blumenthal, Valérie Camel, Barbara Rega

Talanta· March 2017

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Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS.
Lucie Huault, Nicolas Descharles, Barbara Rega, Sophie Bistac, Véronique Bosc

Food Addit Contam Part A Chem Anal Control Expo Risk Assess· October 2016

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Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.
Murielle Maire, Barbara Rega, Marie-Elisabeth Cuvelier, Paola Soto, Pierre Giampaoli

Food Chem· December 2013

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Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odour active compounds by gas chromatography coupled to mass spectrometry and olfactometry.
Riadh Mebazaa, Barbara Rega, Valérie Camel

Food Chem· September 2011

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Role of pulp in flavor release and sensory perception in orange juice.
Barbara Rega, Nicole Fournier, Sophie Nicklaus, Elisabeth Guichard

J Agric Food Chem· June 2004

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Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).
Barbara Rega, Nicole Fournier, Elisabeth Guichard

J Agric Food Chem· November 2003

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Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice.
Pierre Brat, Barbara Rega, Pascaline Alter, Max Reynes, Jean-Marc Brillouet

J Agric Food Chem· May 2003

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