Nicolas Descharles

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

Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

Siddharth Sharan, Gabriela Zanghelini, Aurélia Pernin et al. · Food Research International · 2022 · 29 citations · Full text

Food Chemistry, Fava Bean, Flavoromics +8

How ingredients influence furan and aroma generation in sponge cake

Mayela Cepeda-Vázquez, Barbara Rega, Nicolas Descharles et al. · Food Chemistry · 2017 · 27 citations · Full text

Food Chemistry, Sponge Cake

Open Digital Educational Resources for Self-Training Chemistry Lab Safety Rules

Valérie Camel, Marie‐Noëlle Maillard, Nicolas Descharles et al. · Journal of Chemical Education · 2020 · 25 citations · Full text

Quantitative determination of volatile compounds using TD-GC-MS and isotope standard addition for application to the heat treatment of food

Jeehyun Lee, Stéphanie Roux, Nicolas Descharles et al. · Food Control · 2020 · 16 citations · Full text

Food Chemistry, Volatile Compounds, Food Authentication +11