Stéphanie Devaud

Nestlé (Switzerland) — Switzerland

Biochemistry, Genetics and Molecular Biology · Life Sciences

14h-index1.1kcitations21works0.02yr avg
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Research Topics

Advanced Glycation End Products research(13), Diet, Metabolism, and Disease(9), Potato Plant Research(5), Fermentation and Sensory Analysis(3), Biochemical Analysis and Sensing Techniques(3)

Publications21 total

<i>Origin and Yields of Acetic Acid in Pentose‐based Maillard Reaction Systems</i>
Annals of the New York Academy of Sciences·2008· 29 cited
Sugar Fragmentation in the Maillard Reaction Cascade:  Isotope Labeling Studies on the Formation of Acetic Acid by a Hydrolytic β-Dicarbonyl Cleavage Mechanism
Journal of Agricultural and Food Chemistry·2006· 105 cited
Sugar Fragmentation in the Maillard Reaction Cascade:  Formation of Short-Chain Carboxylic Acids by a New Oxidative α-Dicarbonyl Cleavage Pathway
Journal of Agricultural and Food Chemistry·2006· 109 cited
Formation of 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) in structured fluids
Developments in food science·2006· 4 cited
The Effect of Reaction Conditions on the Origin and Yields of Acetic Acid Generated by the Maillard Reaction
Annals of the New York Academy of Sciences·2005· 19 cited
Study on the Formation and Decomposition of the Amadori Compound N -(1-Deoxy-D-Fructos-1-yl)-Glycine in Maillard Model Systems
The Maillard Reaction in Foods and Medicine·2005· 9 cited
Mechanisms of Acrylamide Formation
Advances in experimental medicine and biology·2005· 52 cited
Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry
Analytical Chemistry·2004· 92 cited
In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction
Journal of Agricultural and Food Chemistry·2004· 291 cited
Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometry
Electrophoresis·2004· 37 cited
Flavour and vinylogous compounds generated by Maillard-type reactions
Czech Journal of Food Sciences·2004· 3 citedOpen Access
Simultaneous Quantitative Analysis of Maillard Reaction Precursors and Products by High-Performance Anion Exchange Chromatography
Journal of Agricultural and Food Chemistry·2003· 89 cited
Formation of Odorants in Maillard Model Systems Based on <scp>l</scp>-Proline as Affected by pH
Journal of Agricultural and Food Chemistry·2003· 76 cited
Formation of odour-active compounds in maillard model systems based on proline
Zürcher Hochschule für Angewandte Wissenschaften digital collection (Zurich University of Applied Sciences)·2003· 5 cited
Analysis of Amadori compounds by high performance anion exchange chromatography–pulse amperometric detection
International Congress Series·2002· 12 cited
Biogeneration of Roasted Notes Based on 2-Acetyl-2-thiazoline and the Precursor 2-(1-Hydroxyethyl)-4,5-dihydrothiazole
ACS symposium series·2002· 1 cited
Degradation of the Coffee Flavor Compound Furfuryl Mercaptan in Model Fenton-type Reaction Systems
Journal of Agricultural and Food Chemistry·2002· 70 cited
Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham
ACS symposium series·2001· 39 cited
The Principal Flavor Components of Fenugreek (<i>Trigonella foenum-graecum</i> L.)
ACS symposium series·1997· 47 cited
NEW ASPECTS OF THE FORMATION OF 3(2 H )-FURANONES THROUGH THE MAILLARD REACTION
Elsevier eBooks·1996· 9 cited
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Frequent Co-authors

Imre Blank(19), Tomáš Davídek(10), Fabien Robert(8), Laurent B. Fay(5), Richard H. Stadler(3), Natalia Varga(2), Till Goldmann(2), Jörg Hau(2), Nathalie Clety(2), Chahan Yeretzian(2), Philippe Pollien(2), Sonja Riediker(1), Francia Arce Vera(1), Karin Kraehenbuehl(1), Walter Matthey-Doret(1), Ederlinda C. Pascual(1), Bernard A. Goodman(1), F. Robert(1), Françoise Saucy(1), T. Huynh‐Ba(1)