Tatiana Cucu

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 · 145 citations

Agriculture, Biochemistry, Food Science +16

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Frédéric Mestdagh, Jo Maertens, Tatiana Cucu et al. · Food Chemistry · 2007 · 135 citations · Full text

Agriculture, Food Science, Food Engineering +14

Interaction between whey proteins and lipids during light-induced oxidation

Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu et al. · Food Chemistry · 2010 · 76 citations

Life Sciences, Biochemistry, Food Science +12

Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins

Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu et al. · Journal of Agricultural and Food Chemistry · 2011 · 68 citations

Agriculture, Dairy Science, Food Science +17

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 · 65 citations · Full text

Agriculture, Biochemistry, Food Science +16