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Results:
1-7
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Results: 7
Authors:
LUBBERS S
LANDY P
VOILLEY A
Citation: S. Lubbers et al., RETENTION AND RELEASE OF AROMA COMPOUNDS IN FOODS CONTAINING PROTEINS, Food technology, 52(5), 1998, pp. 68
Authors:
ALEXANDRE H
LUBBERS S
CHARPENTIER C
Citation: H. Alexandre et al., INTERACTIONS BETWEEN TOXIC FATTY-ACIDS FOR YEASTS AND COLLOIDS, CELLULOSE AND YEAST GHOST USING THE EQUILIBRIUM DIALYSIS METHOD IN A MODEL WINE SYSTEM, Food biotechnology, 11(1), 1997, pp. 89-99
Authors:
LUBBERS S
CAYOT N
TAISANT C
Citation: S. Lubbers et al., BLUE CHEESE TASTE INTENSIFICATION IN-PROCESS CHEESE PRODUCTS, Sciences des aliments, 17(4), 1997, pp. 393-402
Authors:
LUBBERS S
CHARPENTIER C
FEUILLAT M
Citation: S. Lubbers et al., STUDY OF THE BINDING OF AROMA COMPOUNDS B Y BENTONITES IN MUST, WINE AND MODEL SYSTEMS, Vitis, 35(1), 1996, pp. 59-62
Authors:
DRUAUX C
LUBBERS S
CHARPENTIER C
VOILLEY A
Citation: C. Druaux et al., EFFECTS OF PHYSICOCHEMICAL PARAMETERS OF A MODEL WINE ON THE BINDING OF GAMMA-DECALACTONE ON BOVINE SERUM-ALBUMIN, Food chemistry, 53(2), 1995, pp. 203-207
Authors:
LUBBERS S
VOILLEY A
FEUILLAT M
CHARPENTIER C
Citation: S. Lubbers et al., INFLUENCE OF MANNOPROTEINS FROM YEAST ON THE AROMA INTENSITY OF A MODEL WINE, Lebensmittel-Wissenschaft + Technologie, 27(2), 1994, pp. 108-114
Authors:
LUBBERS S
CHARPENTIER C
FEUILLAT M
VOILLEY A
Citation: S. Lubbers et al., INFLUENCE OF YEAST WALLS ON THE BEHAVIOR OF AROMA COMPOUNDS IN A MODEL WINE, American journal of enology and viticulture, 45(1), 1994, pp. 29-33
Risultati:
1-7
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