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Identification of aroma compounds in pea protein UHT beverages
M. Trikusuma, L. Paravisini, D.G. Peterson
Food Chemistry 312, 126082 · 2020 143 citations
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Identification of compounds that negatively impact coffee flavor quality using untargeted liquid chromatography/mass spectrometry analysis
S. Sittipod, E. Schwartz, L. Paravisini, E. Tello, D.G. Peterson
Journal of Agricultural and Food Chemistry 68 (38), 10424–10431 · 2020 58 citations
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Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage
H. Mehle, L. Paravisini, D.G. Peterson
Food & Function 11 (9), 8309–8319 · 2020 40 citations
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Mechanisms of non-enzymatic browning in orange juice during storage
L. Paravisini, D.G. Peterson
Food Chemistry 289, 320–327 · 2019 143 citations
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Identification of flavor modulating compounds that positively impact coffee quality
S. Sittipod, E. Schwartz, L. Paravisini, D.G. Peterson
Food Chemistry 301, 125250 · 2019 114 citations
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Impact of bitter tastant sub-qualities on retronasal coffee aroma perception
L. Paravisini, A. Soldavini, J. Peterson, C.T. Simons, D.G. Peterson
PLoS One 14 (10), e0223280 · 2019 25 citations
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Comparison of the aroma profiles of intermediate wheatgrass and wheat bread crusts
L. Paravisini, K.A. Sneddon, D.G. Peterson
Molecules 24 (13), 2484 · 2019 23 citations
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Reactive carbonyl species as key control point for optimization of reaction flavors
L. Paravisini, D.G. Peterson
Food Chemistry 274, 71–78 · 2019 15 citations
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Role of reactive carbonyl species in non-enzymatic browning of apple juice during storage
L. Paravisini, D.G. Peterson
Food Chemistry 245, 1010–1017 · 2018 83 citations
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Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release
L. Paravisini, C. Moretton, C. Gouttefangeas, H. Nigay, C. Dacremont, et al.
Food Research International 100, 209–215 · 2017 29 citations
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Interactions between aroma compounds and food matrix Book chapter
L. Paravisini, E. Guichard
Flavour: From Food to Perception, 208–234 · 2016 89 citations
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Characterization of browning formation in orange juice during storage Book chapter
L. Paravisini, D.G. Peterson
Browned Flavors: Analysis, Formation, and Physiology, 55–65 · 2016 17 citations
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Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
L. Paravisini, A. Prot, C. Gouttefangeas, C. Moretton, H. Nigay, C. Dacremont, et al.
Food Chemistry 167, 281–289 · 2015 38 citations
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Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
L. Paravisini, C. Septier, C. Moretton, H. Nigay, G. Arvisenet, E. Guichard, et al.
Food Research International 57, 79–88 · 2014 38 citations
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Characterization of odor-active compounds in aromatic caramel by GC-olfactometry and GC-mass spectrometryBook chapter
L. Paravisini, K. Gourrat-Pernin, C. Gouttefangeas, C. Moretton, H. Nigay, et al.
Flavour Science, 251–255 · 2014 2 citations
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Flaveur du caramel : impacts de la fraction volatile odorante et de la fraction non volatile sur la perception PhD thesis
L. Paravisini
Université de Bourgogne, Dijon · 2013 1 citations
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Identification of compounds responsible for the odorant properties of aromatic caramel
L. Paravisini, K. Gourrat-Pernin, C. Gouttefangeas, C. Moretton, H. Nigay, et al.
Flavour and Fragrance Journal 27 (6), 424–432 · 2012 53 citations