Stéphanie Devaud
Nestlé (Switzerland)(CH)
Publications by Year
Research Areas
Advanced Glycation End Products research, Diet, Metabolism, and Disease, Potato Plant Research, Fermentation and Sensory Analysis, Biochemical Analysis and Sensing Techniques
Most-Cited Works
- → In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction(2004)291 cited
- → Sugar Fragmentation in the Maillard Reaction Cascade: Formation of Short-Chain Carboxylic Acids by a New Oxidative α-Dicarbonyl Cleavage Pathway(2006)109 cited
- → Sugar Fragmentation in the Maillard Reaction Cascade: Isotope Labeling Studies on the Formation of Acetic Acid by a Hydrolytic β-Dicarbonyl Cleavage Mechanism(2006)105 cited
- → Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry(2004)92 cited
- → Simultaneous Quantitative Analysis of Maillard Reaction Precursors and Products by High-Performance Anion Exchange Chromatography(2003)89 cited
- → Formation of Odorants in Maillard Model Systems Based on l-Proline as Affected by pH(2003)76 cited
- → Degradation of the Coffee Flavor Compound Furfuryl Mercaptan in Model Fenton-type Reaction Systems(2002)70 cited
- → Mechanisms of Acrylamide Formation(2005)52 cited
- → The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.)(1997)47 cited
- → Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham(2001)39 cited