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Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

Food chemistry, 2012-04, Vol.131 (4), p.1304-1311

2012

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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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Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Meat science, 2010-07, Vol.85 (3), p.453-460

2010

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Identification of Odor Impact Compounds of Tagetes minuta L. Essential Oil: Comparison of Two GC-Olfactometry Methods

Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8572-8580

2009

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Solid-Phase Microextraction of Volatile Components from Natural Grassland Plants

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.203-209

2001

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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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Characterization of milk by analysis of its terpene fractions

International journal of food science & technology, 2003-04, Vol.38 (4), p.445-451

2003

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Terpene profiles in Cantal and Saint-Nectaire-type cheese made from raw or pasteurised milk

Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2040-2046

2005

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Effect of nitrite on the odourant volatile fraction of cooked ham

Food chemistry, 2013-08, Vol.139 (1-4), p.432-438

2013

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Heat-induced volatiles and odour-active compounds in a model cheese

International dairy journal, 2011-10, Vol.21 (10), p.806-814

2011

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Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

International dairy journal, 2012-09, Vol.26 (1), p.41-49

2012

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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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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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Bacterial proteinase reduces maturation time of dry fermented sausages

Journal of food science, 1996-09, Vol.61 (5), p.1024-1029

1996

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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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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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Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding

Sciences des aliments, 2003-01, Vol.23 (4), p.497-511

2003

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Desorbed terpenes and sesquiterpenes from forages and cheeses

Journal of dairy research, 1999-05, Vol.66 (2), p.319-326

1999

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Ultraviolet-absorbing compounds in milk are related to forage polyphenols

Journal of dairy science, 2010-07, Vol.93 (7), p.2846-2856

2010

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Comparison between an odour profile and a flavour profile of dry fermented sausages

International journal of food science & technology, 1997-12, Vol.32 (6), p.539-546

1997

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Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

International dairy journal, 2009-10, Vol.19 (10), p.588-594

2009

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Volatile components of dry-cured ham

Journal of agricultural and food chemistry, 1991-07, Vol.39 (7), p.1257-1261

1991

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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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Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

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

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Identification of Odor Impact Compounds of Tagetes minuta L. Essential Oil: Comparison of Two GC-Olfactometry Methods

Solid-Phase Microextraction of Volatile Components from Natural Grassland Plants

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

Characterization of milk by analysis of its terpene fractions

Terpene profiles in Cantal and Saint-Nectaire-type cheese made from raw or pasteurised milk

Effect of nitrite on the odourant volatile fraction of cooked ham

Heat-induced volatiles and odour-active compounds in a model cheese

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

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

Fast Characterization of Cheeses by Dynamic Headspace-Mass Spectrometry

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

Bacterial proteinase reduces maturation time of dry fermented sausages

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

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

Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding

Desorbed terpenes and sesquiterpenes from forages and cheeses

Ultraviolet-absorbing compounds in milk are related to forage polyphenols

Comparison between an odour profile and a flavour profile of dry fermented sausages

Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

Volatile components of dry-cured ham

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

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