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Results:
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Results: 10
Authors:
GUYOT C
BONNAFONT C
LESSCHAEVE I
ISSANCHOU S
SPINNLER HE
Citation: C. Guyot et al., OPTIMIZATION AND VALIDATION OF AN EXTRACT ION PROCEDURE PRESERVING ODOR CHARACTERISTICS OF BUTTERS, Le Lait, 78(3), 1998, pp. 351-361
Authors:
ISSANCHOU S
SCHLICH P
LESSCHAEVE I
Citation: S. Issanchou et al., SENSORY ANALYSIS - METHODOLOGICAL ASPECTS RELEVANT TO THE STUDY OF CHEESE, Le Lait, 77(1), 1997, pp. 5-12
Authors:
MOLIMARD P
LESSCHAEVE I
ISSANCHOU S
BROUSSE M
SPINNLER HE
Citation: P. Molimard et al., EFFECT OF THE ASSOCIATION OF SURFACE FLORA ON THE SENSORY PROPERTIES OF MOLD-RIPENED CHEESE, Le Lait, 77(1), 1997, pp. 181-187
Authors:
LESSCHAEVE I
ISSANCHOU S
Citation: I. Lesschaeve et S. Issanchou, COULD SELECTION TESTS DETECT THE FUTURE PERFORMANCE OF DESCRIPTIVE PANELLISTS, Food quality and preference, 7(3-4), 1996, pp. 177-183
Authors:
LESSCHAEVE I
ISSANCHOU S
Citation: I. Lesschaeve et S. Issanchou, EFFECTS OF PANEL EXPERIENCE ON OLFACTORY MEMORY PERFORMANCE - INFLUENCE OF STIMULI FAMILIARITY AND LABELING ABILITY OF SUBJECTS, Chemical senses, 21(6), 1996, pp. 699-709
Authors:
GUYOT C
BONNAFONT C
LESSCHAEVE I
ISSANCHOU S
VOILLEY A
SPINNLER HE
Citation: C. Guyot et al., EFFECT OF FAT-CONTENT OIL ODOR INTENSITY OF 3 AROMA COMPOUNDS IN MODEL EMULSIONS - DELTA-DECALACTONE, DIACETYL, AND BUTYRIC-ACID, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2341-2348
Authors:
MOIO L
CHAMBELLANT E
LESSCHAEVE I
ISSANCHOU S
SCHLICH P
ETIEVANT PX
Citation: L. Moio et al., PRODUCTION OF REPRESENTATIVE WINE EXTRACTS FOR CHEMICAL AND OLFACTORYANALYSIS, Italian journal of food sciences, 7(3), 1995, pp. 265-278
Authors:
LESSCHAEVE I
ISSANCHOU S
Citation: I. Lesschaeve et S. Issanchou, OLFACTORY MEMORY PERFORMANCE EFFECTS OF SENSORY EXPERIENCE, FAMILIARITY AND LABEL USE CONSISTENCY, Chemical senses, 20(1), 1995, pp. 114-115
Authors:
MOLIMARD P
LESSCHAEVE I
BOUVIER I
VASSAL L
SCHLICH P
ISSANCHOU S
SPINNLER HE
Citation: P. Molimard et al., BITTERNESS AND NITROGEN FRACTIONS OF MOLD RIPENED CHEESE OF CAMEMBERTTYPE - IMPACT OF THE ASSOCIATION OF PENICILLIUM-CAMEMBERTI WITH GEOTRICHUM-CANDIDUM, Le Lait, 74(5), 1994, pp. 361-374
Authors:
ABBOTT N
ETIEVANT P
LANGLOIS D
LESSCHAEVE I
ISSANCHOU S
Citation: N. Abbott et al., EVALUATION OF THE REPRESENTATIVENESS OF THE ODOR OF BEER EXTRACTS PRIOR TO ANALYSIS BY GC ELUATE SNIFFING, Journal of agricultural and food chemistry, 41(5), 1993, pp. 777-780
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