Chantal Brossard

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

Maud Petitot, Chantal Brossard, Cécile Barron et al. · Food Chemistry · 2009 · 143 citations

Food Chemistry, Nutrition, High Drying Temperatures +8

Flavor Perception and Aroma Release from Model Dairy Desserts

Laurent Lethuaut, Koen G. C. Weel, Alexandra E. M. Boelrijk et al. · Journal of Agricultural and Food Chemistry · 2004 · 84 citations

Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation

Sandra Denery‐Papini, Marie Bodinier, Colette Larré et al. · Allergy · 2012 · 71 citations

Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

Laurent Lethuaut, Chantal Brossard, Florence Rousseau et al. · International Dairy Journal · 2003 · 64 citations

Nutrition, Sucrose Concentration, Sweetness–texture Interactions +8

Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergens

Pascal Gourbeyre, Sandra Denery‐Papini, Colette Larré et al. · Molecular Nutrition & Food Research · 2011 · 59 citations