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Results:
1-15
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Results: 15
Authors:
Barriere, C
Centeno, D
Lebert, A
Leroy-Setrin, S
Berdague, JL
Talon, R
Citation: C. Barriere et al., Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation, FEMS MICROB, 201(2), 2001, pp. 181-185
Authors:
Joffraud, JJ
Leroi, F
Roy, C
Berdague, JL
Citation: Jj. Joffraud et al., Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon, INT J F MIC, 66(3), 2001, pp. 175-184
Authors:
Cornu, A
Carnat, AP
Martin, B
Coulon, JB
Lamaison, JL
Berdague, JL
Citation: A. Cornu et al., Solid-phase microextraction of volatile components from natural grassland plants, J AGR FOOD, 49(1), 2001, pp. 203-209
Authors:
Peres, C
Viallon, C
Berdague, JL
Citation: C. Peres et al., Solid-phase microextraction spectrometry: A new approach to the rapid characterization of cheeses, ANALYT CHEM, 73(5), 2001, pp. 1030-1036
Authors:
Cardinal, M
Viallon, C
Thonat, C
Berdague, JL
Citation: M. Cardinal et al., Pyrolysis-mass spectrometry for rapid classification of oysters according to rearing area, ANALUSIS, 28(9), 2000, pp. 825-829
Authors:
Canac-Arteaga, D
Viallon, C
Berdague, JL
Citation: D. Canac-arteaga et al., Analytical artifacts caused by the presence of water vapor in the headspace of food products, ANALUSIS, 28(6), 2000, pp. 550-556
Authors:
Sebastian, I
Viallon, C
Tournayre, P
Berdague, JL
Citation: I. Sebastian et al., Pyrolysis-mass spectrometry characterisation of ovine fat tissues according to diet, ANALUSIS, 28(2), 2000, pp. 141-147
Authors:
Canac-Arteaga, D
Begnaud, F
Viallon, C
Berdague, JL
Citation: D. Canac-arteaga et al., Effect of adding hygroscopic salts on the analysis of the volatile fraction of cheese, ANALUSIS, 28(10), 2000, pp. 973-979
Authors:
Viallon, C
Martin, B
Verdier-Metz, I
Pradel, P
Garel, JP
Coulon, JB
Berdague, JL
Citation: C. Viallon et al., Transfer of monoterpenes and sesquiterpenes from forages into milk fat, LAIT, 80(6), 2000, pp. 635-641
Authors:
Verdier-Metz, I
Coulon, JB
Pradel, P
Viallon, C
Albouy, H
Berdague, JL
Citation: I. Verdier-metz et al., Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses, LAIT, 80(3), 2000, pp. 361-370
Authors:
Canac-Arteaga, D
Viallon, C
Berdague, JL
Citation: D. Canac-arteaga et al., Effect of a dry purge step on the analysis by dynamic headspace - GC-MS ofthe volatile fraction of a cheese, ANALUSIS, 27(9), 1999, pp. 780-785
Authors:
Canac-Arteaga, D
Viallon, C
Berdague, JL
Citation: D. Canac-arteaga et al., Effect of a condenser on the analysis by dynamic headspace-GC-MS of the volatile fraction of a cheese, ANALUSIS, 27(10), 1999, pp. 864-870
Authors:
Viallon, C
Verdier-Metz, I
Denoyer, C
Pradel, P
Coulon, JB
Berdague, JL
Citation: C. Viallon et al., Desorbed terpenes and sesquiterpenes from forages and cheeses, J DAIRY RES, 66(2), 1999, pp. 319-326
Authors:
Talon, R
Chastagnac, C
Vergnais, L
Montel, MC
Berdague, JL
Citation: R. Talon et al., Production of esters by Staphylococci, INT J F MIC, 45(2), 1998, pp. 143-150
Authors:
Buchin, S
Delague, V
Duboz, G
Berdague, JL
Beuvier, E
Pochet, S
Grappin, R
Citation: S. Buchin et al., Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese, J DAIRY SCI, 81(12), 1998, pp. 3097-3108
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