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Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

Food and nutrition sciences, 2016, Vol.7 (14), p.1297-1314

2016

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Modelling the Maillard reaction during the cooking of a model cheese

Food chemistry, 2015-10, Vol.184, p.229-237

2015

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Effect of added thiamine on the key odorant compounds and aroma of cooked ham

Food chemistry, 2015-04, Vol.173, p.790-795

2015

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6.5. La traçabilité des aliments : enjeux, définition, rôle

2015

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La traçabilité des aliments : enjeux, définition, rôle

L'alimentation à découvert, 2015

2015

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Identification and origin of odorous sulfur compounds in cooked ham

Food chemistry, 2014-07, Vol.155, p.207-213

2014

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Volatile Compounds of Viola odorata Absolutes: Identification of Odorant Active Markers to Distinguish Plants Originating from France and Egypt

Chemistry & biodiversity, 2014-06, Vol.11 (6), p.843-860

2014

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Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease: Table 1

Journal of neurology, neurosurgery and psychiatry, 2012-10, Vol.83 (10), p.1019-1021

2012

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Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease

Journal of neurology, neurosurgery and psychiatry, 2012-10, Vol.83 (10), p.1019-1021

2012

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Optical fiber-based synchronous fluorescence spectroscopy for bacterial discrimination directly from colonies on agar plates

Analytical methods, 2011-01, Vol.3 (1), p.133-143

2011

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Characterization of volatile compounds of indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gasc hromatography

Journal of agricultural and food chemistry, 2010, Vol.58 (1), p.473-480

2010

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The origin of Listeria monocytogenes 4b isolates is signified by subproteomic profiling

Biochimica et biophysica acta, 2009-10, Vol.1794 (10), p.1530-1536

2009

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Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and {alpha}-tocopherol

Journal of dairy science, 2009-07, Vol.92 (7), p.3040-3048

2009

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First identification of O,S-diethyl thiocarbonate in indian cress absolute and odor evaluation of its Ssnthesized Homologues by GC-Sniffing

Journal of agricultural and food chemistry, 2009, Vol.57 (6), p.2503-2507

2009

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Mesure des nuisances olfactives associées à l'élevage porcin

Productions animales (Paris. 1988), 2008, Vol.21 (4), p.361-366

2008

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Traceability of animal feeding diet in the meat and milk of small ruminants

Small ruminant research, 2005, Vol.59 (2), p.157-168

2005

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The effect of raw milk microbial flora on the sensory characteristics of salers-type cheeses

Journal of dairy science, 2005, Vol.88 (11), p.3840-3850

2005

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Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

Journal of analytical and applied pyrolysis, 2004-11, Vol.72 (2), p.203-208

2004

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Implementation of New Methods to Characterise Atmospheres in Piggeries

International journal of environmental analytical chemistry, 2004-08, Vol.84 (9), p.647-659

2004

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Characterization of volatile effluents of livestock buildings by solid-phase microextraction

International journal of environmental analytical chemistry, 2003-10, Vol.83 (10), p.837-849

2003

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Fast characterization of Camembert cheeses by static headspace–mass spectrometry

Sensors and actuators. B, Chemical, 2002-12, Vol.87 (3), p.491-497

2002

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Curie point pyrolysis–mass spectrometry applied to rapid characterisation of cheeses

Journal of analytical and applied pyrolysis, 2002-12, Vol.65 (2), p.161-171

2002

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Standard Gas Addition: A Calibration Method for Handling Temporal Drifts of Mass Spectrometry-Based Sensors

Analytical chemistry (Washington), 2002-05, Vol.74 (10), p.2279-2283

2002

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Tracer l'alimentation des bovins : Déchiffrer le message des composés volatils des tissus adipeux

La revue française de la recherche en viandes et produits carnés, 2001, Vol.22 (2), p.35-38

2001

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Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses

Lait, 2000-05, Vol.80 (3), p.361-370

2000

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Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

Modelling the Maillard reaction during the cooking of a model cheese

Effect of added thiamine on the key odorant compounds and aroma of cooked ham

6.5. La traçabilité des aliments : enjeux, définition, rôle

La traçabilité des aliments : enjeux, définition, rôle

Identification and origin of odorous sulfur compounds in cooked ham

Volatile Compounds of Viola odorata Absolutes: Identification of Odorant Active Markers to Distinguish Plants Originating from France and Egypt

Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease: Table 1

Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease

Optical fiber-based synchronous fluorescence spectroscopy for bacterial discrimination directly from colonies on agar plates

Characterization of volatile compounds of indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gasc hromatography

The origin of Listeria monocytogenes 4b isolates is signified by subproteomic profiling

Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and {alpha}-tocopherol

First identification of O,S-diethyl thiocarbonate in indian cress absolute and odor evaluation of its Ssnthesized Homologues by GC-Sniffing

Mesure des nuisances olfactives associées à l'élevage porcin

Traceability of animal feeding diet in the meat and milk of small ruminants

The effect of raw milk microbial flora on the sensory characteristics of salers-type cheeses

Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

Implementation of New Methods to Characterise Atmospheres in Piggeries

Characterization of volatile effluents of livestock buildings by solid-phase microextraction

Fast characterization of Camembert cheeses by static headspace–mass spectrometry

Curie point pyrolysis–mass spectrometry applied to rapid characterisation of cheeses

Standard Gas Addition: A Calibration Method for Handling Temporal Drifts of Mass Spectrometry-Based Sensors

Tracer l'alimentation des bovins : Déchiffrer le message des composés volatils des tissus adipeux

Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses

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