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Results:
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Results: 8
Authors:
Pet'ka, J
Etievant, P
Callement, G
Citation: J. Pet'Ka et al., Suitability of different plastic materials for head or nose spaces short term storage, ANALUSIS, 28(4), 2000, pp. 330-335
Authors:
Escudero, A
Charpentier, M
Etievant, P
Citation: A. Escudero et al., Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses, SCI ALIMENT, 20(3), 2000, pp. 331-346
Authors:
Charles, M
Martin, B
Ginies, C
Etievant, P
Coste, G
Guichard, E
Citation: M. Charles et al., Potent aroma compounds of two red wine vinegars, J AGR FOOD, 48(1), 2000, pp. 70-77
Authors:
Aubry, V
Schlich, P
Issanchou, S
Etievant, P
Citation: V. Aubry et al., Comparison of wine discrimination with orthonasal and retronasal pro-filings. Application to Burgundy Pinot Noir wines, FOOD QUAL P, 10(4-5), 1999, pp. 253-259
Authors:
Aubry, V
Etievant, P
Sauvageot, F
Issanchou, S
Citation: V. Aubry et al., Sensory analysis of Burgundy Pinot noir wines: A comparison of orthonasal and retronasal profiling, J SENS STUD, 14(1), 1999, pp. 97-117
Authors:
Bernet, C
Dirninger, N
Etievant, P
Schaeffer, A
Citation: C. Bernet et al., Evaluation of the odor representativeness of gewurztraminer wines extracts., SCI ALIMENT, 19(6), 1999, pp. 701-709
Authors:
Escudero, A
Etievant, P
Citation: A. Escudero et P. Etievant, Effect of antioxidants on the flavor characteristics and the gas chromatography/olfactometry profiles of champagne extracts, J AGR FOOD, 47(8), 1999, pp. 3303-3308
Authors:
Guichard, E
Etievant, P
Citation: E. Guichard et P. Etievant, Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: Advantages and limits, NAHRUNG, 42(6), 1998, pp. 376-379
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