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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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Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

Foods, 2022-02, Vol.11 (3), p.458

2022

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Toward the design of functional foods and biobased products by 3D printing: A review

Trends in Food Science & Technology, 2019-04, Vol.86, p.188-198

2019

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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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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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A digital learning tool based on models and simulators for food engineering (MESTRAL)

Journal of food engineering, 2021-03, Vol.293, p.110375, Article 110375

2021

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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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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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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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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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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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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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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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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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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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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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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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First identification of O,S-diethyl thiocarbonate in indian cress absolute and odor evaluation of its Ssnthesized Homologues by GC-Sniffing

Journal of agricultural and food chemistry, 2009, Vol.57 (6), p.2503-2507

2009

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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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Fast Characterization of Cheeses by Dynamic Headspace-Mass Spectrometry

Analytical chemistry (Washington), 2002-03, Vol.74 (6), p.1386-1392

2002

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3D food printing: Genesis, trends and prospects

Future Foods, 2021

2021

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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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Pyrolysis-mass spectrometry characterisation of ovine fat tissues according to diet

Analusis, 2000, Vol.28 (2), p.141-147

2000

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

Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

Toward the design of functional foods and biobased products by 3D printing: A review

Identification and origin of odorous sulfur compounds in cooked ham

Effect of nitrite on the odourant volatile fraction of cooked ham

A digital learning tool based on models and simulators for food engineering (MESTRAL)

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

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

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

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

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

Characterization of Volatile Compounds of Indian Cress Absolute by GC-Olfactometry/VIDEO-Sniff and Comprehensive Two-Dimensional Gas Chromatography

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

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

Heat-induced volatiles and odour-active compounds in a model cheese

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

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

First identification of O,S-diethyl thiocarbonate in indian cress absolute and odor evaluation of its Ssnthesized Homologues by GC-Sniffing

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

Fast Characterization of Cheeses by Dynamic Headspace-Mass Spectrometry

3D food printing: Genesis, trends and prospects

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

Pyrolysis-mass spectrometry characterisation of ovine fat tissues according to diet

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