| Sensory quality of traditional foods N Cayot Food chemistry 101 (1), 154-162, 2007 | 328 | 2007 |
| Flavor control in baked cereal products MA Pozo-Bayon, E Guichard, N Cayot Food Reviews International 22 (4), 335-379, 2006 | 154 | 2006 |
| Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices G Arvisenet, P Le Bail, A Voilley, N Cayot Journal of Agricultural and Food Chemistry 50 (24), 7088-7093, 2002 | 139 | 2002 |
| Characterisation of odour active compounds along extraction process from pea flour to pea protein extract C Murat, MH Bard, C Dhalleine, N Cayot Food research international 53 (1), 31-41, 2013 | 128 | 2013 |
| Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin G Arvisenet, A Voilley, N Cayot Journal of Agricultural and Food Chemistry 50 (25), 7345-7349, 2002 | 113 | 2002 |
| Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes MA Pozo-Bayón, A Ruíz-Rodríguez, K Pernin, N Cayot Journal of agricultural and food chemistry 55 (4), 1418-1426, 2007 | 92 | 2007 |
| Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour C Murat, K Gourrat, H Jerosch, N Cayot Food chemistry 135 (3), 913-920, 2012 | 91 | 2012 |
| Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt F Martin, R Cachon, K Pernin, J De Coninck, P Gervais, E Guichard, ... Journal of Dairy Science 94 (2), 614-622, 2011 | 86 | 2011 |
| Mixture of aroma compounds: determination of partition coefficients in complex semi-solid matrices G Savary, E Guichard, JL Doublier, N Cayot Food Research International 39 (3), 372-379, 2006 | 74 | 2006 |
| Structure of polysaccharide-starch composite gels by rheology and confocal laser scanning microscopy: Effect of the composition and of the preparation procedure G Savary, S Handschin, B Conde-Petit, N Cayot, JL Doublier Food Hydrocolloids 22 (4), 520-530, 2008 | 62 | 2008 |
| Potential of microorganisms to decrease the “beany” off-flavor: A review E Fischer, N Cayot, R Cachon Journal of Agricultural and Food Chemistry 70 (15), 4493-4508, 2022 | 56 | 2022 |
| Release and perception of isoamyl acetate from a starch-based food matrix N Cayot, C Taisant, A Voilley Journal of Agricultural and Food Chemistry 46 (8), 3201-3206, 1998 | 51 | 1998 |
| Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters A Juteau, N Cayot, C Chabanet, JL Doublier, E Guichard Trends in food science & technology 15 (7-8), 394-402, 2004 | 50 | 2004 |
| Measurement of transport phenomena of volatile compounds: A review N Cayot, C Dury-Brun, T Karbowiak, G Savary, A Voilley Food research international 41 (4), 349-362, 2008 | 47 | 2008 |
| Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content M Martuscelli, G Savary, P Pittia, N Cayot Food Chemistry 108 (4), 1200-1207, 2008 | 42 | 2008 |
| Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses E Fischer, R Cachon, N Cayot Trends in Food Science & Technology 95, 196-204, 2020 | 38 | 2020 |
| Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices MA Pozo-Bayón, E Guichard, N Cayot Food chemistry 99 (2), 416-423, 2006 | 38 | 2006 |
| Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release MÁ Pozo-Bayon, B Biais, V Rampon, N Cayot, P Le Bail Journal of agricultural and food chemistry 56 (15), 6640-6647, 2008 | 37 | 2008 |
| Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-δ-lactone F Martin, N Cayot, A Marin, L Journaux, P Cayot, P Gervais, R Cachon Journal of dairy science 92 (12), 5898-5906, 2009 | 33 | 2009 |
| Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing C Lafarge, L Journaux, A Bonnotte, J Lherminier, JA Lee, P Le Bail, ... Food Hydrocolloids 66, 216-226, 2017 | 32 | 2017 |
