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Nicolas Descharles

Université Paris-Saclay

5

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23

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From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods

2022 Food Chemistry
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Open Digital Educational Resources for Self-Training Chemistry Lab Safety Rules

2020 Journal of Chemical Education
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How ingredients influence furan and aroma generation in sponge cake

2018 Food Chemistry
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Towards an understanding of furanic compounds and quality marker generation in sponge cake: A multivariate approach

2016
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Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS

2016 Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment
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