Gilles Vuataz

Acrylamide Formation from Asparagine under Low-Moisture Maillard Reaction Conditions. 1. Physical and Chemical Aspects in Crystalline Model Systems

Fabien Robert, Gilles Vuataz, Philippe Pollien et al. · Journal of Agricultural and Food Chemistry · 2004 · 98 citations

Life Sciences, Biochemistry, Carbohydrate Chemistry +12

Industrial Storage of Green Robusta Coffee under Tropical Conditions and Its Impact on Raw Material Quality and Ochratoxin A Content

Peter Bucheli, Inge De Meyer, Alain Pittet et al. · Journal of Agricultural and Food Chemistry · 1998 · 86 citations

Agriculture, Food Science, Microbiology +17

Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates

François Morgan, Corinne Appolonia Nouzille, Robert Baechler et al. · Le Lait · 2005 · 62 citations · Full text

Agriculture, Dairy Science, Food Science +17

Water content determination in green coffee – Method comparison to study specificity and accuracy

Ariane Gerber, Jacques Prodolliet, Gilles Vuataz · Food Chemistry · 2005 · 59 citations

Agriculture, Food Science, Food Analysis +6

Restricted diffusion in silica particles measured by pulsed field gradient NMR

Susanne R. Veith, E. W. Hughes, Gilles Vuataz et al. · Journal of Colloid and Interface Science · 2004 · 37 citations

Natural Sciences, Chemistry, Physics +12