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Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1981-1990

1998

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Novel scheme for biosynthesis of aryl metabolites from L-phenylalanine in the fungus Bjerkandera adusta

Applied and environmental microbiology, 2000-04, Vol.66 (4), p.1517-1522

2000

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Competitive Binding of Aroma Compounds by β-Cyclodextrin

Journal of agricultural and food chemistry, 2001-12, Vol.49 (12), p.5916-5922

2001

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Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests

Journal of agricultural and food chemistry, 2000-09, Vol.48 (9), p.4260-4267

2000

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An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin

Food research international, 2012-11, Vol.49 (1), p.253-262

2012

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Evolution of the Taste of a Bitter Camembert Cheese during Ripening: Characterization of a Matrix Effect

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.2930-2939

2001

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Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 1. Development and Sensory Validation of a Model Water-Soluble Extract

Journal of agricultural and food chemistry, 2000-09, Vol.48 (9), p.4252-4259

2000

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Evolution of the Composition of a Selected Bitter Camembert Cheese during Ripening: Release and Migration of Taste-Active Compounds

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.2940-2947

2001

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Food flavour technology, second edition. Edited by A. J. Taylor and R. S. T. Linforth, University of Nottingham, UK. Published by Wiley-Blackwell, Oxford, UK, 2010. No. of pages: 360. ISBN 978-1-4051-8543-1

Flavour and Fragrance Journal, 2010-11, Vol.25 (6), p.508-508

Le Quere, J-L

2010

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Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.402-408

2001

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Fat perception in cottage cheese: The contribution of aroma and tasting temperature

Food quality and preference, 2017-03, Vol.56 (Part B), p.241-246

2017

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Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides

Journal of food science, 2002-03, Vol.67 (2), p.835-841

2002

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Representativeness of coffee aroma extracts: a comparison of different extraction methods

Food chemistry, 2000-07, Vol.70 (1), p.99-106

2000

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Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

Food quality and preference, 2004-10, Vol.15 (7), p.843-852

2004

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Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

Journal of biotechnology, 1997-08, Vol.56 (2), p.143-150

1997

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Structural characterization of a K-antigen capsular polysaccharide essential for normal symbiotic infection in Rhizobium sp. NGR234: deletion of the rkpMNO locus prevents synthesis of 5,7-diacetamido-3,5,7,9-tetradeoxy-non-2-ulosonic acid

The Journal of biological chemistry, 2006-09, Vol.281 (39), p.28981-28992

2006

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Production of halogenated compounds by Bjerkandera adusta

Applied microbiology and biotechnology, 1994, Vol.42 (2/3), p.212-221

1994

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Determination of taste-active compounds of a bitter Camembert cheese by omission tests

Journal of dairy research, 2001-11, Vol.68 (4), p.675-688

2001

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Evaluation of taste compounds in water-soluble extract of goat cheeses

Food chemistry, 2000-03, Vol.68 (4), p.429-435

2000

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Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

Food chemistry, 2002, Vol.76 (1), p.13-20

2002

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Gas chromatography‐fourier transform infrared spectrometry of fatty acids: New applications with a direct deposition interface

Journal of the American Oil Chemists' Society, 1998-02, Vol.75 (2), p.101-105

1998

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Chemistry of defensive secretions in nymphs and adults of fire bug, Pyrrhocoris apterus L. (Heteroptera, Pyrrhocoridae)

Journal of chemical ecology, 1992-10, Vol.18 (10), p.1673-1682

1992

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Interactions between volatiles and lipids in complex systems

Journal of the American Oil Chemists' Society, 1998-04, Vol.75 (4), p.441-445

1998

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Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening

International dairy journal, 1999-01, Vol.9 (7), p.453-463

1999

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

International dairy journal, 1999-01, Vol.9 (12), p.877-885

1999

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Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

Novel scheme for biosynthesis of aryl metabolites from L-phenylalanine in the fungus Bjerkandera adusta

Competitive Binding of Aroma Compounds by β-Cyclodextrin

Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests

An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin

Evolution of the Taste of a Bitter Camembert Cheese during Ripening: Characterization of a Matrix Effect

Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 1. Development and Sensory Validation of a Model Water-Soluble Extract

Evolution of the Composition of a Selected Bitter Camembert Cheese during Ripening: Release and Migration of Taste-Active Compounds

Food flavour technology, second edition. Edited by A. J. Taylor and R. S. T. Linforth, University of Nottingham, UK. Published by Wiley-Blackwell, Oxford, UK, 2010. No. of pages: 360. ISBN 978-1-4051-8543-1

Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry

Fat perception in cottage cheese: The contribution of aroma and tasting temperature

Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides

Representativeness of coffee aroma extracts: a comparison of different extraction methods

Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

Structural characterization of a K-antigen capsular polysaccharide essential for normal symbiotic infection in Rhizobium sp. NGR234: deletion of the rkpMNO locus prevents synthesis of 5,7-diacetamido-3,5,7,9-tetradeoxy-non-2-ulosonic acid

Production of halogenated compounds by Bjerkandera adusta

Determination of taste-active compounds of a bitter Camembert cheese by omission tests

Evaluation of taste compounds in water-soluble extract of goat cheeses

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

Gas chromatography‐fourier transform infrared spectrometry of fatty acids: New applications with a direct deposition interface

Chemistry of defensive secretions in nymphs and adults of fire bug, Pyrrhocoris apterus L. (Heteroptera, Pyrrhocoridae)

Interactions between volatiles and lipids in complex systems

Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening

Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

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