Henri Nigay

Qualitative and quantitative evaluation of mono- and disaccharides in d-fructose, d-glucose and sucrose caramels by gas–liquid chromatography–mass spectrometry

Valérie Ratsimba, José M. Garcı́a Fernández, Jacques Defaye et al. · Journal of Chromatography A · 1999 · 87 citations

Food Chemistry, Gas–liquid Chromatography–mass Spectrometry, Biochemistry +9

Quantification of 4-Methylimidazole in Class III and IV Caramel Colors: Validation of a New Method Based on Heart-Cutting Two-Dimensional Liquid Chromatography (LC-LC)

Cédric Moretton, Gérard Crétier, Henri Nigay et al. · Journal of Agricultural and Food Chemistry · 2011 · 55 citations

Class Iii, Engineering, Food Chemistry +20

Identification of compounds responsible for the odorant properties of aromatic caramel

Laurianne Paravisini, Karine Gourrat-Pernin, Cécile Gouttefangeas et al. · Flavour and Fragrance Journal · 2012 · 44 citations

Engineering, Flavoromics, Chemical Composition +17

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

Laurianne Paravisini, Aurélie Prot, Cécile Gouttefangeas et al. · Food Chemistry · 2014 · 37 citations · Full text

Food Chemistry, Gas Chromatography, Chemical Composition +5

Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

Laurianne Paravisini, Chantal Septier, Cédric Moretton et al. · Food Research International · 2014 · 28 citations

Food Chemistry, Volatile Compounds, Flavoromics +6