Solid Phase Microextraction (SPME) of Orange Juice Flavor:  Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O)

Barbara Rega, Nicole Fournier, E. Guichard

Journal of Agricultural and Food Chemistry

Involvement of bovine lactoferrin metal saturation, sialic acid and protein fragments in the inhibition of rotavirus infection

Fabiana Superti, Rosa Anna Siciliano, Barbara Rega, +3

Biochimica et Biophysica Acta (BBA) - General Subjects

Veterinary VaccineAnimal SciencePathogenesisVirologyRotavirus Infection +6

Modern Mass Spectrometric Methodologies in Monitoring Milk Quality

Rosa Anna Siciliano, Barbara Rega, Angela Amoresano, +1

Analytical Chemistry

Bovine Lactoferrin Peptidic Fragments Involved in Inhibition of Herpes Simplex Virus Type 1 Infection

Rosa Anna Siciliano, Barbara Rega, L Seganti, +2

Biochemical and Biophysical Research Communications

Molecular VirologyPathogenesisViral PathogenesisVirologyMicrobiology +2

Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

Murielle Maire, Barbara Rega, Marie‐Elisabeth Cuvelier, +2

Food Chemistry

Food ChemistryLipid AnalysisChemical EngineeringEngineeringVolatile Compounds +9

Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice

Pierre Brat, Barbara Rega, Max Reynes, +1

Journal of Agricultural and Food Chemistry

Lipid AnalysisQuantitative DistributionChemical CompositionFood AnalysisFood Chemistry +15

Characterisation of volatile compounds in Tunisian fenugreek seeds

Riadh Mebazaa, Amine Mahmoudi, Marine Fouchet, +6

Food Chemistry

Food ChemistryAgricultural ChemistryVolatile CompoundsBotanyPhytochemistry +1

The fate of furfurals and other volatile markers during the baking process of a model cookie

Lamia Ait Ameur, Barbara Rega, Pierre Giampaoli, +2

Food Chemistry

Other Volatile MarkersModel Cookie

On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake

Barbara Rega, Aurélie Guerard, Julien Delarue, +2

Food Chemistry

Food ChemistryEndogenous Aroma CompoundsAnalytical ChemistryOn-line Dynamic Hs-spmeModel Cake

Kinetic study of furan and furfural generation during baking of cake models

Rohit Srivastava, Josselin Bousquières, Mayela Cepeda-Vázquez, +3

Food Chemistry

EngineeringFood PhysicFood BiophysicsRheologyFood Engineering +4