reviewTop 1% cited
Browning development in bakery products – A review
Journal of Food Engineering · 2010 · Vol. 99(3) · pp. 239–249
Emmanuel Purlis✉(Centro de Investigación y Desarrollo en Criotecnología de Alimentos)
Potato Plant ResearchTea Polyphenols and EffectsFermentation and Sensory AnalysisMaillard reactionBrowningFood scienceFlavourChemistryAromaFood processingFood productsBiochemical engineeringEngineering
Funding
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Universidad Nacional de La Plata
Citations
393
FWCI
24.18
field-weighted impact
References
84
Percentile
100%
vs. same field & year
Citations per year
References
Color measurement in L∗a∗b∗ units from RGB digital images
Food Research International · 2006 · 852 citations
Bread baking – A review
Journal of Food Engineering · 2007 · 378 citations
Acrylamide Formation Mechanism in Heated Foods
Journal of Agricultural and Food Chemistry · 2003 · 865 citations
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
Journal of Agricultural and Food Chemistry · 2002 · 2,186 citations
A simple digital imaging method for measuring and analyzing color of food surfaces
Journal of Food Engineering · 2003 · 714 citations
Learning techniques used in computer vision for food quality evaluation: a review
Journal of Food Engineering · 2005 · 380 citations
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
Journal of Agricultural and Food Chemistry · 1953 · 1,903 citations
A review of Maillard reaction in food and implications to kinetic modelling
Trends in Food Science & Technology · 2000 · 1,397 citations
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