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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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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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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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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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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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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 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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Identification and origin of odorous sulfur compounds in cooked ham

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

2014

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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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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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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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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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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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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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Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses

Journal of dairy research, 1998-02, Vol.65 (1), p.9-21

1998

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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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Transfer of monoterpenes and sesquiterpenes from forages into milk fat

Lait, 2000-11, Vol.80 (6), p.635-641

2000

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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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Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

Journal of dairy science, 2008-02, Vol.91 (2), p.531-543

2008

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

Modelling the Maillard reaction during the cooking of a model cheese

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

Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease

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

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 milk by analysis of its terpene fractions

Identification and origin of odorous sulfur compounds in cooked ham

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

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

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

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

Bacterial proteinase reduces maturation time of dry fermented sausages

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

Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses

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

Volatile components of dry-cured ham

Transfer of monoterpenes and sesquiterpenes from forages into milk fat

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

Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

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