Recherche - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement

1 541 résultats

	Pour les 1000 documents Envoyer sur ORCID RSS ATOM Exporter BibTeX XML-TEI CSV RTF EndNote PDF HTML Export avancé	Page : Page précédente 1 2 3 4 5 6 7 8 9 10 Page suivante	triés par Pertinence Auteur A→Z Auteur Z→A Titre A→Z Titre Z→A Date de publication croissante Date de publication décroissante Date de dépôt croissante Date de dépôt décroissante

		Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines Gaëlle Arvisenet , Jordi Ballester , Charfedinne Ayed , Etienne Semon Sémon , Isabelle Andriot , et al. Food Quality and Preference, 2019, 71 (January 2019), pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩ Article dans une revue hal-02194783v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review Isabelle Gierczynski , Hélène Labouré , Elisabeth Guichard Flavour and Fragrance Journal, 2011, 26 (3), pp.141-152. ⟨10.1002/ffj.2036⟩ Article dans une revue istex hal-01243324v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Sweetness and aroma perceptions in model dairy desserts: an overview Chantal C. Brossard , Laurent Lethuaut , Alexandra Boelrijk , François Mariette , Claude Genot Flavour and Fragrance Journal, 2006, 21 (1), pp.48-52. ⟨10.1002/ffj.1701⟩ Article dans une revue istex hal-02658799v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Flavor Perception and Aroma Release from Model Dairy Desserts Laurent Lethuaut , G.C Well Koen , Alexandra E. M. B Oelrijk , Chantal D. Brossard Journal of Agricultural and Food Chemistry, 2004, 52 (11), pp.3478-3485. ⟨10.1021/jf035488c⟩ Article dans une revue istex hal-02683284v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception Isabelle Gierczynski , Hélène Labouré , Elisabeth E. Guichard Journal of Agricultural and Food Chemistry, 2008, 56 (5), pp.1697-1703. ⟨10.1021/jf0728505⟩ Article dans une revue istex hal-02147159v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Aroma release and chewing activity during eating different model cheeses Maria Amparo Tarrega , Claude C. Yven , Etienne Semon , Christian Salles International Dairy Journal, 2008, 18 (8), pp.849-857. ⟨10.1016/j.idairyj.2007.09.008⟩ Article dans une revue istex hal-02660879v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes Maria-Angeles Pozo-Bayon , Alejandro Ruiz-Rodriguez , Karine Gourrat Pernin , Nathalie Cayot Journal of Agricultural and Food Chemistry, 2007, 55 (4), pp.1418-1426. ⟨10.1021/jf062203y⟩ Article dans une revue istex hal-02668163v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Flavour perception: aroma, taste and texture interactions Carole Tournier , Claire Sulmont-Rossé , Elisabeth Guichard Food, 1 (2), Global Science Books, 2007, Food Chapitre d'ouvrage hal-02823959v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Aroma release and chewing activity during eating different model cheeses Maria Amparo Tarrega , Claude C. Yven , Etienne Semon , Christian Salles 5. NIZO Dairy Conference - Prospects for Falvour Formation and Perception, Jun 2007, Papendal, Netherlands. ⟨10.1016/j.idairyj.2007.09.008⟩ Communication dans un congrès istex hal-02824140v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin Gaëlle Arvisenet , Andrée Voilley , Nathalie Cayot Journal of Agricultural and Food Chemistry, 2002, 50 (25), pp.7345-7349. ⟨10.1021/jf020532u⟩ Article dans une revue istex hal-02194996v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions Carolina Munoz , Gilles Feron , Elisabeth Guichard , Juan-José Rodriguez-Bencomo , Maria Victoria Moreno-Arribas 3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands Communication dans un congrès hal-01512142v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ? Elisabeth E. Guichard , Etienne E. Semon , Isabelle Gierczynski , Carole C. Tournier , Anne Saint Eve , et al. Expression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences (Suisse), pp.117-120, 2010, 978-3-905745-19-1 Chapitre d'ouvrage hal-02147234v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Impact of perceptive interactions on red wine fruity aroma Georgia Lytra , Sophie Tempere , Gilles de Revel , Jean-Christophe Barbe Journal of Agricultural and Food Chemistry, 2012, 60 (50), pp.12260 - 12269. ⟨10.1021/jf302918q⟩ Article dans une revue hal-02651765v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Stabilization of aroma compounds through sorption-release by packaging polymers Alain Reynier , Patrice Dole , Florence Fricoteaux , Philippe Saillard , Alexandre Feigenbaum Journal of Agricultural and Food Chemistry, 2004, 52 (18), pp.5653-5662. ⟨10.1021/jf049930i⟩ Article dans une revue istex hal-02681067v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study Isabelle Gierczynski , Hélène Labouré , Etienne E. Semon , Elisabeth E. Guichard Journal of Agricultural and Food Chemistry, 2007, 55 (8), pp.3066-3073. ⟨10.1021/jf0633793⟩ Article dans une revue istex hal-02146837v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry Carolina Muñoz-González , Etienne Semon , Elisabeth Guichard , M.V. Moreno-Arribas , Gilles Feron Australian Journal of Grape and Wine Research, 2015, 21 (3), pp.367-375. ⟨10.1111/ajgw.12155⟩ Article dans une revue istex hal-01233902v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Influence of volatile thiols in the development of blackcurrant aroma in red wine Peggy Rigou , Aurélie Triay , Alain Razungles Food Chemistry, 2014, 142, pp.242-248. ⟨10.1016/j.foodchem.2013.07.024⟩ Article dans une revue hal-01506304v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Perception of non-processed semi-hard cheese aroma Maiken Thomsen Food and Nutrition. Université de Bourgogne, 2012. English. ⟨NNT : ⟩ Thèse tel-02952150v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters Elizabeth Guichard , Marie Repoux , E.M. Qannari , Hélène Labouré , Gilles Feron Food and Function, 2017, 8 (2), pp.615-628. ⟨10.1039/C6FO01472K⟩ Article dans une revue hal-01564771v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Heterogeneous distribution of aroma and salt in food enhances salt perception Marion Emorine , Chantal Septier , Thierry Thomas-Danguin , Christian Salles Institute of Food Technologists (IST) annual meeting, Jun 2012, Las Vegas, United States. 15 p Communication dans un congrès hal-01512001v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Distribution of aroma in a starch–polysaccharide composite gel Géraldine Savary , Céline Lafarge , Jean-Louis Doublier , Nathalie Cayot Food Research International, 2007, 40 (6), pp.709-716. ⟨10.1016/j.foodres.2007.01.002⟩ Article dans une revue istex hal-02507744v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Factors determining the transport coefficients of aroma compounds through polyethylene films Aurélie Peychès-Bach , Michel Moutounet , Stéphane Peyron , Pascale Chalier Journal of Food Engineering, 2009, 95 (1), pp.45-53. ⟨10.1016/j.jfoodeng.2009.04.012⟩ Article dans une revue istex hal-02668005v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor José A. Piornos , Dimitrios Balagiannis , Lisa Methven , Elisabeth Koussissi , Eric Brouwer , et al. Journal of Agricultural and Food Chemistry, 2020, 68 (37), pp.10088-10096. ⟨10.1021/acs.jafc.0c03902⟩ Article dans une revue hal-03805645v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release Maria-Angeles Pozo-Bayon , Benoit Biais , Vincent Rampon , Nathalie Cayot , Patricia Le Bail Journal of Agricultural and Food Chemistry, 2008, 56 (15), pp.6640-6647. ⟨10.1021/jf800242r⟩ Article dans une revue istex hal-02658515v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Taste-aroma interaction in model wines: Effect of training and expertise Gaëlle Arvisenet , Elisabeth Guichard , Jordi Ballester Food Quality and Preference, 2016, 52, pp.211 - 221. ⟨10.1016/j.foodqual.2016.05.001⟩ Article dans une revue hal-01384642v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Retention/release equilibrium of aroma compounds in fat-free dairy gels Yacine Merabtine , Samuel Lubbers , Isabelle Andriot , Anne Tromelin , Elisabeth Guichard Journal of the Science of Food and Agriculture, 2010, 90 (9), pp.1403-1409. ⟨10.1002/jsfa.3949⟩ Article dans une revue istex hal-02661104v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass Spectrometry Carolina Muñoz-González , María Ángeles Pozo-Bayón , Francis Canon Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry, 1402 (chapitre 5), American Chemical Society, 2021, ACS Symposium Series, 9780841297944. ⟨10.1021/bk-2021-1402.ch005⟩ Chapitre d'ouvrage hal-03454946v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Sweetness and aroma perceptions in model dairy desserts: an overview C.D. Brossard , L. Lethuaut , A.E.M. Boelrijk , François Mariette , Claude Genot Flavour and Fragrance Journal, 2006, 21 (1), pp.48-52 Article dans une revue hal-02587232v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		In vivo aroma release measurements and sensory perception of flavoured milk proteins gels Isabelle Gierczynski , Hélène Labouré , Elisabeth E. Guichard IUFOST, 13th World Congress of Food Sciences Technology, Sep 2006, Nantes, France. ⟨10.1051/IUFoST:20060577⟩ Communication dans un congrès hal-02147284v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More
		Aroma release in fat free dairy gels added or not added with pectin Yacine Merabtine , Samuel Lubbers , Isabelle Andriot , Anne Tromelin , Elisabeth Guichard Euro Food Chem 15., Jul 2009, Copenhague, Denmark. 1 p., 2009 Poster de conférence hal-02816107v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager More

Filtrer vos résultats

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review

Sweetness and aroma perceptions in model dairy desserts: an overview

Flavor Perception and Aroma Release from Model Dairy Desserts

In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception

Aroma release and chewing activity during eating different model cheeses

Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes

Flavour perception: aroma, taste and texture interactions

Aroma release and chewing activity during eating different model cheeses

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions

Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ?

Impact of perceptive interactions on red wine fruity aroma

Stabilization of aroma compounds through sorption-release by packaging polymers

Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

Influence of volatile thiols in the development of blackcurrant aroma in red wine

Perception of non-processed semi-hard cheese aroma

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

Heterogeneous distribution of aroma and salt in food enhances salt perception

Distribution of aroma in a starch–polysaccharide composite gel

Factors determining the transport coefficients of aroma compounds through polyethylene films

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release

Taste-aroma interaction in model wines: Effect of training and expertise

Retention/release equilibrium of aroma compounds in fat-free dairy gels

Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass Spectrometry

Sweetness and aroma perceptions in model dairy desserts: an overview

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

Aroma release in fat free dairy gels added or not added with pectin