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Results:
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Results: 13
Authors:
Engel, E
Nicklaus, S
Septier, C
Salles, C
Le Quere, JL
Citation: E. Engel et al., Evolution of the taste of a bitter Camembert cheese during ripening: Characterization of a matrix effect, J AGR FOOD, 49(6), 2001, pp. 2930-2939
Authors:
Engel, E
Tournier, C
Salles, C
Le Quere, JL
Citation: E. Engel et al., Evolution of the composition of a selected bitter Camembert cheese during ripening: Release and migration of taste-active compounds, J AGR FOOD, 49(6), 2001, pp. 2940-2947
Authors:
Sommerer, N
Salles, C
Prome, D
Prome, JC
Le Quere, JL
Citation: N. Sommerer et al., Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry, J AGR FOOD, 49(1), 2001, pp. 402-408
Authors:
Sarrazin, C
Le Quere, JL
Gretsch, C
Liardon, R
Citation: C. Sarrazin et al., Representativeness of coffee aroma extracts: a comparison of different extraction methods, FOOD CHEM, 70(1), 2000, pp. 99-106
Authors:
Salles, C
Herve, C
Septier, C
Demaizieres, D
Lesschaeve, I
Issanchou, S
Le Quere, JL
Citation: C. Salles et al., Evaluation of taste compounds in water-soluble extract of goat cheeses, FOOD CHEM, 68(4), 2000, pp. 429-435
Authors:
Lapadatescu, C
Ginies, C
Le Quere, JL
Bonnarme, P
Citation: C. Lapadatescu et al., Novel scheme for biosynthesis of aryl metabolites from L-phenylalanine in the fungus Bjerkandera adusta, APPL ENVIR, 66(4), 2000, pp. 1517-1522
Authors:
Engel, E
Nicklaus, S
Garem, A
Septier, C
Salles, C
Le Quere, JL
Citation: E. Engel et al., Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract, J AGR FOOD, 48(9), 2000, pp. 4252-4259
Authors:
Engel, E
Nicklaus, S
Septier, C
Salles, C
Le Quere, JL
Citation: E. Engel et al., Taste active compounds in a goat cheese water-soluble extract. 2. Determination of the relative impact of water-soluble extract components on its taste using omission tests, J AGR FOOD, 48(9), 2000, pp. 4260-4267
Authors:
Thierry, A
Maillard, MB
Le Quere, JL
Citation: A. Thierry et al., Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening, INT DAIRY J, 9(7), 1999, pp. 453-463
Authors:
Rijnen, L
Delacroix-Buchet, A
Demaizieres, D
Le Quere, JL
Gripon, JC
Yvon, M
Citation: L. Rijnen et al., Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese, INT DAIRY J, 9(12), 1999, pp. 877-885
Authors:
Lapadatescu, C
Ginies, C
Djian, A
Spinnler, HE
Le Quere, JL
Bonnarme, P
Citation: C. Lapadatescu et al., Regulation of the synthesis of aryl metabolites by phospholipid sources inthe white-rot fungus Bjerkandera adusta, ARCH MICROB, 171(3), 1999, pp. 151-158
Authors:
Sommerer, U
Septier, C
Salles, C
Le Quere, JL
Citation: U. Sommerer et al., A liquid chromatography purification method to isolate small peptides fromgoat cheese for their mass spectrometry analysis, SCI ALIMENT, 18(5), 1998, pp. 537-551
Authors:
Buchin, S
Duboz, G
Le Quere, JL
Grappin, R
Citation: S. Buchin et al., Development of biochemical and sensory characteristics of goat cheese. Interspecies study by exchange of the fatty fraction and the skimmed fraction of cow's and goat's milk., LAIT, 78(6), 1998, pp. 673-687
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