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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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Targeted quantification and untargeted exploration of furan and derivatives in infant food by headspace extraction-gas chromatography-Q Exactive Orbitrap mass spectrometry

Food research international, 2024-09, Vol.191, p.114614, Article 114614

2024

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Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat

Meat science, 2023-04, Vol.198, p.109088-109088, Article 109088

2023

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Home practices can mitigate furan and derivatives in vegetable-based infant meals

Food research international, 2024-11, Vol.195, p.114916, Article 114916

2024

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Marker discovery in volatolomics based on systematic alignment of GC-MS signals: Application to food authentication

Analytica chimica acta, 2017-10, Vol.991, p.58-67

2017

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Identification by volatolomics of hydrocarbon, oxygenated, sulfur and aromatic markers of livestock exposure to α-hexabromocyclododecane

Food chemistry, 2022-04, Vol.374, p.131504-131504, Article 131504

2022

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Liver volatolomics to reveal poultry exposure to γ-hexabromocyclododecane (HBCD)

Chemosphere (Oxford), 2017-12, Vol.189, p.634-642

2017

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Liver volatolomics to reveal poultry exposure to γ-hexabromocyclododecane (HBCD)

Chemosphere (Oxford), 2017-12, Vol.189, p.634-642

2017

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Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food

Journal of Chromatography A, 2015-04, Vol.1388, p.217-226

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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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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Changes in Terpene Content in Milk from Pasture-Fed Cows

Journal of dairy science, 2006-06, Vol.89 (6), p.2309-2319

2006

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Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

Animal (Cambridge, England), 2011-04, Vol.5 (4), p.641-649

2011

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Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese

Journal of dairy science, 2008-01, Vol.91 (1), p.58-69

2008

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Fat volatiles tracers of grass feeding in sheep

Meat science, 2004-02, Vol.66 (2), p.475-481

2004

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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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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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Terpene accumulation in muscle and fatty tissues of calves supplemented with essential oils

Journal of Animal and Feed Sciences, 2007-01, Vol.16 (2), p.168-179

2007

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The effect of stage of ripening and packaging on volatile content and flavour of dry sausage

Food research international, 1996-10, Vol.29 (7), p.667-674

1996

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Tracer l'alimentation des bovins : Déchiffrer le message des composés volatils des tissus adipeux

La revue française de la recherche en viandes et produits carnés, 2001, Vol.22 (2), p.35-38

2001

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Reducing food loss and waste in meat and fruit supply chains: how food engineering can help

Sustainable food systems for food security. Need for combination of local and global approaches, 2022

2022

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

Targeted quantification and untargeted exploration of furan and derivatives in infant food by headspace extraction-gas chromatography-Q Exactive Orbitrap mass spectrometry

Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat

Home practices can mitigate furan and derivatives in vegetable-based infant meals

Marker discovery in volatolomics based on systematic alignment of GC-MS signals: Application to food authentication

Identification by volatolomics of hydrocarbon, oxygenated, sulfur and aromatic markers of livestock exposure to α-hexabromocyclododecane

Liver volatolomics to reveal poultry exposure to γ-hexabromocyclododecane (HBCD)

Liver volatolomics to reveal poultry exposure to γ-hexabromocyclododecane (HBCD)

Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food

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

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

Changes in Terpene Content in Milk from Pasture-Fed Cows

Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese

Fat volatiles tracers of grass feeding in sheep

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

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

Terpene accumulation in muscle and fatty tissues of calves supplemented with essential oils

The effect of stage of ripening and packaging on volatile content and flavour of dry sausage

Tracer l'alimentation des bovins : Déchiffrer le message des composés volatils des tissus adipeux

Reducing food loss and waste in meat and fruit supply chains: how food engineering can help

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