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Author

Svenja Krause

Observed name: Krause, Svenja
Institution: Oatly (Sweden)
ORCID: 0000-0001-8180-792X
Observed ORCID: 0000-0001-8180-792X
OpenAlex ID: A5012742326
From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods
2021 · Svenja Krause, Séverine Keller, et al. · Food Chemistry · 40
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In vitro digestion of protein and starch in sponge cakes formulated with pea ( Pisum sativum L.) ingredients
2022 · Svenja Krause, Stéphane Debon, et al. · Food & Function · 20
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Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties
2022 · Svenja Krause, Eugenia Ayebea Asamoah, et al. · Food Chemistry · 17
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness
2022 · Pedro Martínez Noguera, Jodie Lantoine, et al. · Foods · 13
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Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network
2025 · Daniela Freitas, Shannon Gwala, et al. · Scientific Reports · 12
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Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour
2021 · Svenja Krause, Eugenia Ayebea Asamoah, et al. · LWT · 10
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Evaluation and optimization of the amylase activity assay: An international ring trial within INFOGEST
2024 · Freitas, Daniela, Gwala, Shannon, et al. · HAL
Applicability of pea ingredients in baked products: links between formulation, reactivity potential and physicochemical properties
2022 · Krause, Svenja, Asamoah, Eugenia Ayebea, et al. · Zenodo (CERN European Organization for Nuclear Research)
In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients
2022 · Krause, Svenja, Debon, Stéphane, et al. · Zenodo (CERN European Organization for Nuclear Research)
Works count: 10
Citation count: 115
H-index: 6
I10-index: 6
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