| Changes in aromatic components of banana during ripening and air-drying N Boudhrioua, P Giampaoli, C Bonazzi LWT-Food Science and Technology 36 (6), 633-642, 2003 | 169 | 2003 |
| Influence of the nature and treatment of starch on aroma retention A Boutboul, P Giampaoli, A Feigenbaum, V Ducruet Carbohydrate polymers 47 (1), 73-82, 2002 | 150 | 2002 |
| Partition coefficients of aroma compounds in polysaccharide solutions by the phase ratio variation method C Jouquand, V Ducruet, P Giampaoli Food Chemistry 85 (3), 467-474, 2004 | 145 | 2004 |
| Extraction of the essential oil of thyme and black pepper by superheated steam M Rouatbi, A Duquenoy, P Giampaoli Journal of food engineering 78 (2), 708-714, 2007 | 96 | 2007 |
| Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds M Maire, B Rega, ME Cuvelier, P Soto, P Giampaoli Food chemistry 141 (4), 3510-3518, 2013 | 84 | 2013 |
| Evolution of volatile compounds during the distillation of cognac spirit P Awad, V Athès, ME Decloux, G Ferrari, G Snakkers, P Raguenaud, ... Journal of agricultural and food chemistry 65 (35), 7736-7748, 2017 | 82 | 2017 |
| The fate of furfurals and other volatile markers during the baking process of a model cookie LA Ameur, B Rega, P Giampaoli, G Trystram, I Birlouez-Aragon Food Chemistry 111 (3), 758-763, 2008 | 82 | 2008 |
| Rice aroma analysis: discrimination between a scented and a non-scented rice. M Petrov, M Danzart, P Giampaoli, J Faure, H Richard | 78 | 1996 |
| On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake B Rega, A Guerard, J Delarue, M Maire, P Giampaoli Food chemistry 112 (1), 9-17, 2009 | 67 | 2009 |
| Use of inverse gas chromatography to determine thermodynamic parameters of aroma–starch interactions A Boutboul, F Lenfant, P Giampaoli, A Feigenbaum, V Ducruet Journal of Chromatography A 969 (1-2), 9-16, 2002 | 65 | 2002 |
| Analysis of eleven capsaicinoids by reversed‐phase high performance liquid chromatography MN Maillard, P Giampaoli, HMJ Richard Flavour and fragrance journal 12 (6), 409-413, 1997 | 55 | 1997 |
| Use of inverse gas chromatography with humidity control of the carrier gas to characterise aroma–starch interactions A Boutboul, P Giampaoli, A Feigenbaum, V Ducruet Food chemistry 71 (3), 387-392, 2000 | 53 | 2000 |
| Study of interaction phenomena between aroma compounds and carbohydrate matrixes by inverse gas chromatography J Delarue, P Giampaoli Journal of Agricultural and Food Chemistry 48 (6), 2372-2375, 2000 | 50 | 2000 |
| Theoretical approach of dual-column ion chromatography M Doury-Berthod, P Giampaoli, H Pitsch, C Sella, C Poitrenaud Analytical Chemistry 57 (12), 2257-2263, 1985 | 42 | 1985 |
| Possible influence of breathing on detection frequency and intensity rating in gas chromatography-olfactometry K Hanaoka, N Vallet, P Giampaoli, B Heyd, P MacLeod Food chemistry 72 (1), 97-103, 2001 | 40 | 2001 |
| Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate–distillate extract S Deterre, B Rega, J Delarue, M Decloux, M Lebrun, P Giampaoli Flavour and fragrance journal 27 (1), 77-88, 2012 | 39 | 2012 |
| An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake S Fehaili, M Courel, B Rega, P Giampaoli Journal of Food Engineering 101 (3), 253-263, 2010 | 36 | 2010 |
| Atmospheric pressure chemical ionization (APcI) liquid chromatography-mass spectrometry: characterization of natural antioxidants MN Maillard, P Giampaoli, ME Cuvelier Talanta 43 (3), 339-347, 1996 | 36 | 1996 |
| Effects of the sniffing port air makeup in gas chromatography− olfactometry K Hanaoka, JM Sieffermann, P Giampaoli Journal of agricultural and food chemistry 48 (6), 2368-2371, 2000 | 32 | 2000 |
| Carbohydrate-flavour interactions. J Delarue, P Giampaoli Flavour in food, 208-228, 2006 | 30 | 2006 |
