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Results:
1-8
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Results: 8
Authors:
Chaintreau, A
Citation: A. Chaintreau, Simultaneous distillation-extraction: from birth to maturity - review, FLAV FRAG J, 16(2), 2001, pp. 136-148
Authors:
Ott, A
Germond, JE
Chaintreau, A
Citation: A. Ott et al., Origin of acetaldehyde during milk fermentation using C-13-labeled precursors, J AGR FOOD, 48(5), 2000, pp. 1512-1517
Authors:
Ott, A
Germond, JE
Chaintreau, A
Citation: A. Ott et al., Vicinal diketone formation in yogurt: C-13 precursors and effect of branched-chain amino acids, J AGR FOOD, 48(3), 2000, pp. 724-731
Authors:
Ott, A
Hugi, A
Baumgartner, M
Chaintreau, A
Citation: A. Ott et al., Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity, J AGR FOOD, 48(2), 2000, pp. 441-450
Authors:
Ott, A
Germond, JE
Baumgartner, M
Chaintreau, A
Citation: A. Ott et al., Aroma comparisons of traditional and mild yogurts: Headspace gas chromatography quantification of volatiles and origin of alpha-diketones, J AGR FOOD, 47(6), 1999, pp. 2379-2385
Authors:
Pollien, P
Fay, LB
Baumgartner, M
Chaintreau, A
Citation: P. Pollien et al., First attempt of odorant quantitation using gas chromatography-olfactometry, ANALYT CHEM, 71(23), 1999, pp. 5391-5397
Authors:
Chaintreau, A
Citation: A. Chaintreau, Analysis technology, CURRENT TOPICS IN FLAVOURS AND FRAGRANCES, 1999, pp. 97-122
Authors:
Pollien, P
Ott, A
Fay, LB
Maignial, L
Chaintreau, A
Citation: P. Pollien et al., Simultaneous distillation-extraction: preparative recovery of volatiles under mild conditions in batch or continuous operations, FLAV FRAG J, 13(6), 1998, pp. 413-423
Risultati:
1-8
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