Gustavo Luis Leonardo Scalone

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

Gustavo Luis Leonardo Scalone, Tatiana Cucu, Norbert De Kimpe et al. · Journal of Agricultural and Food Chemistry · 2015 · 142 citations

Bioorganic Chemistry, Amino Acids, Flavoromics +17

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Michael Hinneh, Evangeline Semanhyia, Davy Van de Walle et al. · Food Research International · 2018 · 98 citations · Full text

Food Chemistry, Nutrition, Food Analysis +7

Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

Gustavo Luis Leonardo Scalone, Prabin Lamichhane, Tatiana Cucu et al. · Food Chemistry · 2018 · 64 citations

Whey Protein, Engineering, Maillard Model Systems +11

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Gustavo Luis Leonardo Scalone, Angelos-Gerasimos Ioannidis, Prabin Lamichhane et al. · Food Research International · 2020 · 40 citations

Food Chemistry, Engineering, Biochemistry +10

Cocoa-specific flavor components and their peptide precursors

Gustavo Luis Leonardo Scalone, Kathrin Textoris‐Taube, Bruno De Meulenaer et al. · Food Research International · 2019 · 31 citations

Peptide Library, Peptide Precursors, Biochemistry +1