Search results for "Veterinary Science"
showing 10 items of 2359 documents
Affinage et qualite du gruyere de Comte. V. Influence de l'affinage sur la teneur en composes volatils
1987
Vingt-quatre fromages de type Gruyere de Comte ont ete analyses. Ces fromages proviennent d'une meme fromagerie et correspondent a 6 groupes de 4 fromages issus d'une meme fabrication, a savoir, 3 fabrications d'hiver et 3 fabrications d'ete. Les 4 fromages sont affines dans 4 caves differentes. 103 composes ont ete identifies avec certitude, appartenant aux classes de composes suivantes: des hydrocarbures aliphatiques et terpeniques, des methylcetones saturees et insaturees, des aldehydes satures, des alcools primaires et secondaires satures, des esters et des lactones. Une analyse de variance univariable montre que l'effet saison est preponderant, ce qui est confirme par une analyse en co…
Flavor composition of oil obtained from crude and roasted oats
1989
chap. 12; International audience
Production of representative champagne extracts for olfactory analysis
1996
International audience
Quantitative analysis of new potent flavour compounds in Burgundy pinot noir wines
1996
International audience
Les mecanismes de formation de la flaveur dans les fromages
1987
National audience
Interactions between pectins and flavor compounds in strawberry jam
1994
International audience
Sensory analysis of Burgundy Pinot noir wines: A comparison of orthonasal and retronasal profiling
1999
Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical di…
Copper binding capacity of root exudates of cultivated plants and associated weeds
2001
International audience; Cu binding to root exudates of two cultivated plants, wheat (Triticum aestivum) and rape (Brassica napus), and two weeds associated with wheat, dog daisy (Matricaria inodora) and cornflower (Centaurea cyanus), was studied in vitro under hydroponic and sterile conditions. Nutrient solutions were prepared with or without P. A MetPLATE microbiological test was used to assess the metal complexing capacity of root exudates. In the P-deficient solutions, no exudation was observed for any of the four plants; consequently, no Cu binding occurred. When P was present in the nutrient solutions, the plant exudates displayed differing abilities to complex Cu. No difference was de…
Post-translational Modifications in Plant Nuclear Signaling: Novel Insights Into Responses to Environmental Changes
2019
Just imagine a Plant Science professor in front of a classroom full of interested and attentive students. Imagine what their answers to this intriguing question would be: “What are, according to you, the functions ensured by the plant cell nucleus?” It would be very surprising if some of them would answer cell signaling in response to biotic and abiotic stresses or developmental processes. Most of them would probably answer according to a classical point of view: DNA replication or gene expression. Hence it is still admitted in recent publications (see for instance Fedorenko et al., 2010) that molecules smaller than 40 kDa can diffuse freely across the nuclear envelope pores. However, Pauly…
Sensory methodology developed for the investigation of sciaccarello wine concept
2004
<p style="text-align: justify;">The aim of the present work was to underline the existence of a sensory space relevant to Sciaccarello wines. Twenty-eight wines were selected for viticultural and enological characteristics, using 1/2 Sciaccarello/Non- Sciaccarello ratio. Sensory analyses (orthonasal then overall perceptions) were performed with a panel composed of seventeen judges. All of the judges were experienced in Sciaccarello wines knowledge. Statistical treatment by PCA was first carried out to display the consensus between the assessors. ANOVA was performed to discriminate accurate and inaccurate examples of Sciaccarello wines. This study demonstrated the existence of the sens…