Flavour research at the dawn of the twenty-first century

2003

International audience

Artifacts and contaminants in the analysis of food flavor

1996

95 ref.; International audience

The neutral volatile compounds of water buffalo milk

1993

International audience

Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts

1994

International audience

Sensory impact of volatile phenols on red wine aroma : influence of carbonic maceration and time of storage

1989

Ethyl anthranilate, ethyl cinnamate, 2,3-dihydrocinnamate, and methyl anthranilate: four important odorants identified in Pinot noir wines of Burgundy

1995

International audience

Production of representative wine extracts for chemical and olfactory analysis

1995

International audience

Analysis of four potent odorants in Burgundy chardonnay wines : partial quantitative descriptive sensory analysis and optimization of simultaneous ex…

1996

International audience

The volatile constituents of strawberry jam

1990

International audience

Connaissance des molécules intervenant dans la flaveur des aliments

1995

National audience

Mise au point sur les techniques d'extraction et de separation des constituants volatils du vin

1987

National audience

Wine

1991

Powerful odorants in water buffalo and bovine mozzarella cheese by use of extract dilution sniffing analysis

1993

International audience

Comparative investigation of pulsed electrochemical and ultraviolet detections in the determination of flavor-active aldehydes separated by HPLC

1994

International audience

Sensory and instrumental characterisation of commercial tomato varieties

1996

International audience

Representative champagne extracts for olfactory analysis

1996

National audience

Mécanismes d'oxydation des bières: catalyseurs organiques et peroxydés

1981

International audience

Interest of pulsed electrochemical detection for the analysis of flavor-active alcohols separated by liquid chromatography

1994

International audience

Odor intensity evaluation in gas chromatography-olfactometry by finger span method

1999

International audience

Ability of Wine Lactic Acid Bacteria to Metabolize Phenol Carboxylic Acids

1993

International audience

Quantitative analysis of new potent flavor compounds in Burgundy pinot noir wines using a stable isotope dilution assay

1996

International audience

comparison of the neutral volatile Compounds in mozzarella cheese made from bovine and water buffalo milk

1993

International audience