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

Modelling the Maillard reaction during the cooking of a model cheese

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

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 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

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

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

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

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

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

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

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

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

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

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