Lamia Ait‐Ameur

Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples

Amélie Charissou, Lamia Ait‐Ameur, Inès Birlouez‐Aragon · Journal of Chromatography A · 2006 · 139 citations

Food Chemistry, Food Safety, Food Authentication +12

Characterization of the Maillard reaction in bread crisps

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa et al. · European Food Research and Technology · 2008 · 96 citations

Food Chemistry, Food Quality, Bread Crisps +2

Kinetics of Formation of Three Indicators of the Maillard Reaction in Model Cookies:  Influence of Baking Temperature and Type of Sugar

Amélie Charissou, Lamia Ait‐Ameur, Inès Birlouez‐Aragon · Journal of Agricultural and Food Chemistry · 2007 · 60 citations

Nutrition, Food Analysis, Food Biophysics +19

<i>Strategy for the Study of the Health Impact of Dietary Maillard Products in Clinical Studies</i>

Philippe Pouillart, Hélène Mauprivez, Lamia Ait‐Ameur et al. · Annals of the New York Academy of Sciences · 2008 · 36 citations

Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies

J. Rizkallah, Francisco J. Morales, Lamia Ait‐Ameur et al. · Chemometrics and Intelligent Laboratory Systems · 2008 · 20 citations · Full text

Multiway Analysis, Natural Sciences, Spectroscopy +5