Stéphanie Roux

Kinetic study of furan and furfural generation during baking of cake models

Rohit Srivastava, Josselin Bousquières, Mayela Cepeda-Vázquez et al. · Food Chemistry · 2017 · 60 citations · Full text

Engineering, Food Physic, Food Biophysics +6

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

Jeehyun Lee, Stéphanie Roux, Even Le Roux et al. · Food Chemistry · 2021 · 58 citations

Food Chemistry, Engineering, α-Dicarbonyl Intermediates +13

Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula

Stéphanie Roux, Mathilde Courel, Inès Birlouez‐Aragon et al. · Journal of Food Engineering · 2016 · 52 citations · Full text

Nutrition, Engineering, Health Sciences +10

Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements

Braulio Gómez Ruiz, Stéphanie Roux, Francis Courtois et al. · Food Chemistry · 2016 · 50 citations · Full text

Food Chemistry, Ascorbic Acid, Chemical Measurement +11

Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents

Braulio Gómez Ruiz, Stéphanie Roux, Francis Courtois et al. · Food Research International · 2018 · 42 citations · Full text

Food Chemistry, Different Temperatures, Engineering +11