Philippe CAYOT

Teaching & research in food & agriculture

AgroSup Dijon

France

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About

Philippe CAYOT is an Associate Professor at AgroSup Dijon in France, focusing on teaching and research in food and agriculture. His recent articles explore various topics, including the Maillard reaction, developments in electrochemical sensors, and innovative methods for detecting phenolic compounds and lipid oxidation in food products. His work contributes significantly to the field of food chemistry and quality control.

Articles (5)

Year:

2025

Year:

2022

Year:

2022

Year:

2021

Year:

2020

Collaborators (2)

Régis Gougeon

Professor

Université de Bourgogne

FRANCE

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Elias Bou-Maroun

Associate Professor

AgroSup Dijon

FRANCE

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Philippe CAYOT

Research Interests

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Articles (5)

Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review

Real-Time Detection of Phenylacetaldehyde in Wine: Application of a Microwave Sensor Based on Molecularly Imprinted Silica

Combination of Screen-Printed Carbon Electrode and Molecularly Imprinted Polymers for the Selective Determination of Phenolic Compounds in Wine

The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants

Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems

Collaborators (2)

Régis Gougeon

Elias Bou-Maroun

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