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Results: 1-12 |
Results: 12
Influence of packaging on the aroma stability of strawberry syrup during shelf life
Authors: Ducruet, V Fournier, N Saillard, P Feigenbaum, A Guichard, E
Citation: V. Ducruet et al., Influence of packaging on the aroma stability of strawberry syrup during shelf life, J AGR FOOD, 49(5), 2001, pp. 2290-2297
COST Action 96: interaction of food matrix with small ligands influencing flavour and texture
Authors: Guichard, E
Citation: E. Guichard, COST Action 96: interaction of food matrix with small ligands influencing flavour and texture, FOOD RES IN, 33(3-4), 2000, pp. 187-190
Interaction of food matrix with small ligands influencing flavour and texture - Foreword
Authors: Guichard, E
Citation: E. Guichard, Interaction of food matrix with small ligands influencing flavour and texture - Foreword, FOOD CHEM, 71(3), 2000, pp. 299-300
Interactions between beta-lactoglobulin and flavour compounds
Authors: Guichard, E Langourieux, S
Citation: E. Guichard et S. Langourieux, Interactions between beta-lactoglobulin and flavour compounds, FOOD CHEM, 71(3), 2000, pp. 301-308
Interactions between beta-lactoglobulin and flavour compounds of differentchemical classes. Impact of the protein on the odour perception of vanillin and eugenol
Authors: Reiners, J Nicklaus, S Guichard, E
Citation: J. Reiners et al., Interactions between beta-lactoglobulin and flavour compounds of differentchemical classes. Impact of the protein on the odour perception of vanillin and eugenol, LAIT, 80(3), 2000, pp. 347-360
Interactions between methyl ketones and beta-lactoglobulin: Sensory analysis, headspace analysis, and mathematical modeling
Authors: Andriot, I Harrison, M Fournier, N Guichard, E
Citation: I. Andriot et al., Interactions between methyl ketones and beta-lactoglobulin: Sensory analysis, headspace analysis, and mathematical modeling, J AGR FOOD, 48(9), 2000, pp. 4246-4251
Flavor release from salad dressings: Sensory and physicochemical approaches in relation with the structure
Authors: Charles, M Rosselin, V Beck, L Sauvageot, F Guichard, E
Citation: M. Charles et al., Flavor release from salad dressings: Sensory and physicochemical approaches in relation with the structure, J AGR FOOD, 48(5), 2000, pp. 1810-1816
Potent aroma compounds of two red wine vinegars
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
Efficient synthesis of 4-methyl-1,10-phenanthroline starting from 8-aminolepidine
Authors: Lutun, S Guichard, E Hasiak, B Couturier, D
Citation: S. Lutun et al., Efficient synthesis of 4-methyl-1,10-phenanthroline starting from 8-aminolepidine, SYN COMMUN, 29(2), 1999, pp. 175-180
Numerical simulation of the pseudo-MOSFET characterization technique
Authors: Munteanu, D Cristoloveanu, S Guichard, E
Citation: D. Munteanu et al., Numerical simulation of the pseudo-MOSFET characterization technique, SOL ST ELEC, 43(3), 1999, pp. 547-554
Binding of benzaldehyde by beta-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions
Authors: Andriot, I Marin, I Feron, G Relkin, P Guichard, E
Citation: I. Andriot et al., Binding of benzaldehyde by beta-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions, LAIT, 79(6), 1999, pp. 577-586
Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: Advantages and limits
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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