Paola Soto

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

Murielle Maire, Barbara Rega, Marie‐Elisabeth Cuvelier et al. · Food Chemistry · 2013 · 86 citations

Agriculture, Biochemistry, Food Science +16

Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor

Marie‐Elisabeth Cuvelier, Paola Soto, Francis Courtois et al. · Food Control · 2016 · 68 citations

Natural Sciences, Chemistry, Analytical Chemistry +14

Use of Food and Packaging Model Matrices to Investigate the Antioxidant Properties of Biorefinery Grass Lignins

Véronique Aguié‐Béghin, Laurence Foulon, Paola Soto et al. · Journal of Agricultural and Food Chemistry · 2015 · 39 citations

Agriculture, Biochemistry, Food Science +16

Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants

Aurélia Pernin, Véronique Bosc, Paola Soto et al. · European Journal of Lipid Science and Technology · 2019 · 26 citations

Agriculture, Food Science, Nutritional Sciences +17