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Comparative Analysis of Extracellular and Intracellular Proteomes of Listeria monocytogenes Strains Reveals a Correlation between Protein Expression and Serovar

Applied and Environmental Microbiology, 2008-12, Vol.74 (23), p.7399-7409

2008

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Characterization of Volatile Compounds of Indian Cress Absolute by GC-Olfactometry/VIDEO-Sniff and Comprehensive Two-Dimensional Gas Chromatography

Journal of agricultural and food chemistry, 2010-01, 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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First Identification of O,S-Diethyl Thiocarbonate in Indian Cress Absolute and Odor Evaluation of Its Synthesized Homologues by GC-Sniffing

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2503-2507

2009

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Fast characterization of foodstuff by headspace mass spectrometry (HS-MS)

TrAC, Trends in analytical chemistry (Regular ed.), 2003-12, Vol.22 (11), p.858-866

2003

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Fast Characterization of Cheeses by Dynamic Headspace-Mass Spectrometry

Analytical chemistry (Washington), 2002-03, Vol.74 (6), p.1386-1392

2002

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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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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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Solid-Phase Microextraction-Mass Spectrometry: A New Approach to the Rapid Characterization of Cheeses

Analytical chemistry (Washington), 2001-03, Vol.73 (5), p.1030-1036

2001

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Comprehensive combinatory standard correction: A calibration method for handling instrumental drifts of gas chromatography–mass spectrometry systems

Journal of Chromatography A, 2006-05, Vol.1116 (1), p.248-258

2006

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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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Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors

Sensors and actuators. B, Chemical, 1996, Vol.37 (1), p.43-48

1996

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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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Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Meat science, 1994, Vol.38 (2), p.203-218

1994

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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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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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Mass Spectrometry Based Sensor Strategies for the Authentication of Oysters According to Geographical Origin

Journal of agricultural and food chemistry, 2008-01, Vol.56 (2), p.321-327

2008

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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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Rapid discrimination of Micrococcaceae species using semiconductor gas sensors

Journal of microbiological methods, 1995, Vol.24 (2), p.183-190

1995

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

2015

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III-11. Comparison between an odor and a flavor profile

Food quality and preference, 1996-07, Vol.7 (3), p.347-348

1996

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Comparative Analysis of Extracellular and Intracellular Proteomes of Listeria monocytogenes Strains Reveals a Correlation between Protein Expression and Serovar

Characterization of Volatile Compounds of Indian Cress Absolute by GC-Olfactometry/VIDEO-Sniff and Comprehensive Two-Dimensional Gas Chromatography

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

First Identification of O,S-Diethyl Thiocarbonate in Indian Cress Absolute and Odor Evaluation of Its Synthesized Homologues by GC-Sniffing

Fast characterization of foodstuff by headspace mass spectrometry (HS-MS)

Fast Characterization of Cheeses by Dynamic Headspace-Mass Spectrometry

Fast characterization of Camembert cheeses by static headspace–mass spectrometry

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

Solid-Phase Microextraction-Mass Spectrometry: A New Approach to the Rapid Characterization of Cheeses

Comprehensive combinatory standard correction: A calibration method for handling instrumental drifts of gas chromatography–mass spectrometry systems

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

Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors

Implementation of New Methods to Characterise Atmospheres in Piggeries

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

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

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

Mass Spectrometry Based Sensor Strategies for the Authentication of Oysters According to Geographical Origin

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

Rapid discrimination of Micrococcaceae species using semiconductor gas sensors

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

III-11. Comparison between an odor and a flavor profile

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