Séverine Keller

Extraction and physicochemical characterization of Tenebrio molitor proteins

Christiane Azagoh, Fabrice Ducept, Rebeca Garcia et al. · Food Research International · 2016 · 147 citations

Protein Chemistry, Biochemistry, Natural Sciences +4

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

Jeehyun Lee, Stéphanie Roux, Even Le Roux et al. · Food Chemistry · 2021 · 58 citations

Food Chemistry, Engineering, α-Dicarbonyl Intermediates +13

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

Partitioning of vanillic acid in oil-in-water emulsions: Impact of the Tween®40 emulsifier

Séverine Keller, Nathalie Locquet, Marie‐Elisabeth Cuvelier · Food Research International · 2016 · 14 citations

Food Colloid, Chemical Engineering, Tween®40 Emulsifier +7