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Results: 1-25/27
Authors:
DEBEAUFORT F
QUEZADAGALLO JA
VOILLEY A
Citation: F. Debeaufort et al., EDIBLE FILMS AND COATINGS - TOMORROWS PACKAGINGS - A REVIEW, Critical reviews in food science and nutrition, 38(4), 1998, pp. 299-313
Authors:
SOUCHON I
SPINNLER HE
DUFOSSE L
VOILLEY A
Citation: I. Souchon et al., TRAPPING OF GAMMA-DECALACTONE BY ADSORPTION ON HYDROPHOBIC SORBENTS -APPLICATION TO THE BIOCONVERSION OF METHYL RICINOLEATE BY THE YEAST SPORIDIOBOLUS SALMONICOLOR, Biotechnology techniques, 12(2), 1998, pp. 109-113
Authors:
FARES K
LANDY P
GUILARD R
VOILLEY A
Citation: K. Fares et al., PHYSICOCHEMICAL INTERACTIONS BETWEEN AROMA COMPOUNDS AND MILK-PROTEINS - EFFECT OF WATER AND PROTEIN MODIFICATION, Journal of dairy science, 81(1), 1998, pp. 82-91
Authors:
LANDY P
VOILLEY A
WEDZICHA BL
Citation: P. Landy et al., INTERPHASE TRANSPORT OF BENZOIC-ACID IN EMULSIONS, Journal of colloid and interface science (Print), 205(2), 1998, pp. 503-509
Authors:
CAYOT N
TAISANT C
VOILLEY A
Citation: N. Cayot et al., RELEASE AND PERCEPTION OF ISOAMYL ACETATE FROM A STARCH-BASED FOOD MATRIX, Journal of agricultural and food chemistry, 46(8), 1998, pp. 3201-3206
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:
LETHANH M
GOUBET I
LEQUERE JL
VOILLEY A
Citation: M. Lethanh et al., INTERACTIONS BETWEEN VOLATILES AND LIPIDS IN COMPLEX-SYSTEMS, Journal of the American Oil Chemists' Society, 75(4), 1998, pp. 441-445
Authors:
DRUAUX C
LETHANH M
SEUVRE AM
VOILLEY A
Citation: C. Druaux et al., APPLICATION OF HEADSPACE ANALYSIS TO THE STUDY OF AROMA COMPOUNDS-LIPIDS INTERACTIONS, Journal of the American Oil Chemists' Society, 75(2), 1998, pp. 127-130
Authors:
DRUAUX C
VOILLEY A
Citation: C. Druaux et A. Voilley, EFFECT OF FOOD COMPOSITION AND MICROSTRUCTURE ON VOLATILE FLAVOR RELEASE, Trends in food science & technology, 8(11), 1997, pp. 364-368
Authors:
LANDY P
FARES K
LORIENT D
VOILLEY A
Citation: P. Landy et al., EFFECT OF CHEMICAL MODIFICATION OF SODIUM CASEINATE ON DIFFUSIVITY OFAROMA COMPOUNDS IN AQUEOUS-SOLUTIONS, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2649-2653
Authors:
DEBEAUFORT F
VOILLEY A
Citation: F. Debeaufort et A. Voilley, METHYLCELLULOSE-BASED EDIBLE FILMS AND COATINGS .1. MECHANICAL AND THERMAL-PROPERTIES AS A FUNCTION OF PLASTICIZER CONTENT, Journal of agricultural and food chemistry, 45(3), 1997, pp. 685-689
Authors:
CALLEGARIN F
GALLO JAQ
DEBEAUFORT F
VOILLEY A
Citation: F. Callegarin et al., LIPIDS AND BIOPACKAGING, Journal of the American Oil Chemists' Society, 74(10), 1997, pp. 1183-1192
Authors:
LAMER T
SPINNLER HE
SOUCHON I
VOILLEY A
Citation: T. Lamer et al., EXTRACTION OF BENZALDEHYDE FROM FERMENTATION BROTH BY PERVAPORATION, Process biochemistry, 31(6), 1996, pp. 533-542
Authors:
SOUCHON I
ROJAS JA
VOILLEY A
GREVILLOT G
Citation: I. Souchon et al., TRAPPING OF AROMATIC-COMPOUNDS BY ADSORPTION ON HYDROPHOBIC SORBENTS, Separation science and technology, 31(18), 1996, pp. 2473-2491
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:
LANDY P
COURTHAUDON JL
DUBOIS C
VOILLEY A
Citation: P. Landy et al., EFFECT OF INTERFACE IN MODEL FOOD EMULSIONS ON THE VOLATILITY OF AROMA COMPOUNDS, Journal of agricultural and food chemistry, 44(2), 1996, pp. 526-530
Authors:
DEBEAUFORT F
VOILLEY A
Citation: F. Debeaufort et A. Voilley, EFFECT OF SURFACTANTS AND DRYING RATE ON BARRIER PROPERTIES OF EMULSIFIED EDIBLE FILMS, International journal of food science & technology, 30(2), 1995, pp. 183-190
Authors:
LANDY P
DRUAUX C
VOILLEY A
Citation: P. Landy et al., RETENTION OF AROMA COMPOUNDS BY PROTEINS IN AQUEOUS-SOLUTION, Food chemistry, 54(4), 1995, pp. 387-392
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:
DEBEAUFORT F
VOILLEY A
MEARES P
Citation: F. Debeaufort et al., WATER-VAPOR PERMEABILITY AND DIFFUSIVITY THROUGH METHYLCELLULOSE EDIBLE FILMS, Journal of membrane science, 91(1-2), 1994, pp. 125-133
Authors:
LAMER T
ROHART MS
VOILLEY A
BAUSSART H
Citation: T. Lamer et al., INFLUENCE OF SORPTION AND DIFFUSION OF AROMA COMPOUNDS IN SILICONE-RUBBER ON THEIR EXTRACTION BY PERVAPORATION, Journal of membrane science, 90(3), 1994, pp. 251-263
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:
DEBEAUFORT F
VOILLEY A
Citation: F. Debeaufort et A. Voilley, AROMA COMPOUND AND WATER-VAPOR PERMEABILITY OF EDIBLE FILMS AND POLYMERIC PACKAGINGS, Journal of agricultural and food chemistry, 42(12), 1994, pp. 2871-2875
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
Authors:
LETHANH M
VOILLEY A
TANLUU RP
Citation: M. Lethanh et al., THE INFLUENCE OF THE COMPOSITION OF MODEL LIQUID CULTURE-MEDIUM ON VAPOR LIQUID PARTITION-COEFFICIENT OF AROMA SUBSTANCES, Sciences des aliments, 13(4), 1993, pp. 699-710