Concepedia
Statistics
Publications
4
Citations
70
H-Index
Active since
2021
Affiliations
Université Paris-Saclay(Current)
AgroParisTech
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Cargill (Belgium)
Svenja Krause is an author at Université Paris-Saclay specializing in food quality, food chemistry, and food technology.
Top concepts
HealthFood QualityFood ChemistryFood TechnologyNutritionFood SafetyChromatographyFood ProcessingFood EngineeringBiomolecular Engineering
Publications per year
2021–2022
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 et al. · Food Chemistry · 2021 · 31 citations
Food Chemistry, Nutrition, Volatile Compounds +10
<i>In vitro</i>digestion of protein and starch in sponge cakes formulated with pea (<i>Pisum sativum</i>L.) ingredients
Svenja Krause, Stéphane Debon, Katharina Pälchen et al. · Food & Function · 2022 · 17 citations · Full text
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties
Svenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis et al. · Food Chemistry · 2022 · 12 citations
Food Chemistry, Functional Property, Pea Ingredients +9
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness
Pedro Martínez Noguera, Jodie Lantoine, Even Le Roux et al. · Foods · 2022 · 10 citations · Full text
1–4 of 4