Walter Matthey-Doret

Formation of Odorants in Maillard Model Systems Based on <scp>l</scp>-Proline as Affected by pH

Imre Blank, Stéphanie Devaud, Walter Matthey-Doret et al. · Journal of Agricultural and Food Chemistry · 2003 · 76 citations

Bioorganic Chemistry, Engineering, Chemical Composition +18

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee

Denís Barron, Nicolas Pineau, Walter Matthey-Doret et al. · Food & Function · 2012 · 42 citations

Food Chemistry, Temporal Dominance, Health Sciences +11

Generation of Thiols by Biotransformation of Cysteine−Aldehyde Conjugates with Baker's Yeast

T. Huynh‐Ba, Walter Matthey-Doret, Laurent B. Fay et al. · Journal of Agricultural and Food Chemistry · 2003 · 32 citations

Glycerol, an Underestimated Flavor Precursor in the Maillard Reaction

Candice Smarrito-Menozzi, Walter Matthey-Doret, Stéphanie Devaud-Goumoens et al. · Journal of Agricultural and Food Chemistry · 2013 · 25 citations

Food Chemistry, Biosynthesis, Underestimated Flavor Precursor +14

Lipase-Assisted Generation of 2-Methyl-3-furanthiol and 2-Furfurylthiol from Thioacetates

Rachid Bel Rhlid, Walter Matthey-Doret, Imre Blank et al. · Journal of Agricultural and Food Chemistry · 2002 · 19 citations

Bioorganic Chemistry, Engineering, Enzymatic Modification +16