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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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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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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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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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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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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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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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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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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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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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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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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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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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Production of flavor esters by lipases of Staphylococcus warneri and Staphylococcus xylosus

Enzyme and microbial technology, 1996-12, Vol.19 (8), p.620-622

1996

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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

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

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

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

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

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

Volatile components of dry-cured ham

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

Transfer of monoterpenes and sesquiterpenes from forages into milk fat

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

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

Rapid discrimination of Micrococcaceae species using semiconductor gas sensors

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

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

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

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

Production of flavor esters by lipases of Staphylococcus warneri and Staphylococcus xylosus

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