Guichard, Elisabeth: шукати на сайті Z-Library

Paravisini, Laurianne, Septier, Chantal, Moretton, Cédric, Nigay, Henri, Arvisenet, Gaëlle, Guichard, Elisabeth, Dacremont, Catherine

Рік:

2012

Мова:

english

Файл:

PDF, 335 KB

english, 2012

Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

Журнал:

Food Research International

Рік:

2014

Мова:

english

Файл:

PDF, 760 KB

english, 2014

Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

Paravisini, Laurianne, Moretton, Cedric, Gouttefangeas, Cecile, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

Журнал:

Food Research International

Рік:

2017

Мова:

english

Файл:

PDF, 969 KB

english, 2017

Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review

Guichard, Elisabeth, Galindo-Cuspinera, Veronica, Feron, Gilles

Журнал:

Trends in Food Science & Technology

Рік:

2018

Мова:

english

Файл:

PDF, 1.11 MB

english, 2018

Sensory methodologies and the taste of water

Eric Teillet, Pascal Schlich, Christine Urbano, Sylvie Cordelle, Elisabeth Guichard

Журнал:

Food Quality and Preference

Рік:

2010

Мова:

english

Файл:

PDF, 944 KB

english, 2010

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

Arvisenet, Gaëlle, Guichard, Elisabeth, Ballester, Jordi

Журнал:

Food Quality and Preference

Рік:

2016

Мова:

english

Файл:

PDF, 791 KB

english, 2016

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

Bonneau, Adeline, Boulanger, Renaud, Lebrun, Marc, Maraval, Isabelle, Valette, Jérémy, Guichard, Élisabeth, Gunata, Ziya

Журнал:

Barba, Carmen, Beno, Noelle, Guichard, Elisabeth, Thomas-Danguin, Thierry

Рік:

2018

Мова:

english

Файл:

PDF, 550 KB

english, 2018

Selecting odorant compounds to enhance sweet flavor perception by Gas Chromatography/Olfactometry-Associated Taste (GC/O-AT)

Журнал:

Arvisenet, Gaëlle, Ballester, Jordi, Ayed, Charfedinne, Sémon, Etienne, Andriot, Isabelle, Le Quere, Jean-Luc, Guichard, Elisabeth

Рік:

2018

Мова:

english

Файл:

PDF, 971 KB

english, 2018

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

Журнал:

Food Quality and Preference

Рік:

2018

Мова:

english

Файл:

PDF, 787 KB

english, 2018

Inter-individual variability in aroma release during sweet mint consumption

Marie Repoux, Etienne Sémon, Gilles Feron, Elisabeth Guichard, Hélène Labouré

Журнал:

Thierry Gostan, Céline Moreau, Alexandre Juteau, Elisabeth Guichard, Marc-André Delsuc

Рік:

2012

Мова:

english

Файл:

PDF, 35 KB

english, 2012

Measurement of aroma compound self-diffusion in food models by DOSY

Журнал:

Magnetic Resonance in Chemistry

Рік:

2004

Мова:

english

Файл:

PDF, 159 KB

english, 2004

Quantification of Some Volatile Aromatic Compounds of Apricot by Adding Standards

ELISABETH GUICHARD

Журнал:

Journal of Food Science

Рік:

1988

Мова:

english

Файл:

PDF, 371 KB

english, 1988

Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties

Elisabeth Guichard, Michel Souty

Журнал:

European Food Research and Technology

Рік:

1988

Мова:

english

Файл:

PDF, 586 KB

english, 1988

Flavor Release from Salad Dressings: Sensory and Physicochemical Approaches in Relation with the Structure

Charles, Marielle, Rosselin, Valerie, Beck, Laurence, Sauvageot, François, Guichard, Elisabeth

Журнал:

Maraval, Isabelle, Mestres, Christian, Pernin, Karine, Ribeyre, Fabienne, Boulanger, Renaud, Guichard, Elisabeth, Gunata, Ziya

Рік:

2000

Мова:

english

Файл:

PDF, 99 KB

english, 2000

Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

Журнал:

Rega, Barbara, Fournier, Nicole, Guichard, Elisabeth

Рік:

2008

Мова:

english

Файл:

PDF, 552 KB

english, 2008

Solid Phase Microextraction (SPME) of Orange Juice Flavor: Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O)

Журнал:

Paravisini, Laurianne, Prot, Aurélie, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

Рік:

2003

Мова:

english

Файл:

PDF, 156 KB

english, 2003

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

Журнал:

Zabaleta, Laura, Gourrat, Karine, Barron, Luis Javier R., Albisu, Marta, Guichard, Elisabeth

Рік:

2015

Мова:

english

Файл:

PDF, 680 KB

english, 2015

Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

Журнал:

International Dairy Journal

Рік:

2016

Мова:

english

Файл:

PDF, 393 KB

english, 2016

Flavour (From Food to Perception) || Release of tastants during in-mouth processing

Guichard, Elisabeth, Salles, Christian, Morzel, Martine, Le Bon, Anne-Marie

Рік:

2016

Мова:

english

Файл:

PDF, 189 KB

english, 2016

Combination of odour-stimulation tools and surface response methodology for odour recombination studies

Thomsen, Maiken, Dosne, Thibaut, Beno, Noëlle, Chabanet, Claire, Guichard, Elisabeth, Thomas-Danguin, Thierry

Журнал:

Thomas-Danguin, Thierry, Guichard, Elisabeth, Salles, Christian

Рік:

2017

Мова:

english

Файл:

PDF, 869 KB

english, 2017

Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review

Журнал:

Food & Function

Рік:

2019

Файл:

PDF, 1.15 MB

2019

Taste Perception of Nutrients Found in Nutritional Supplements: A Review

Delompré, Thomas, Guichard, Elisabeth, Briand, Loïc, Salles, Christian

Журнал:

Nutrients

Рік:

2019

Мова:

english

Файл:

PDF, 2.28 MB

english, 2019

Chirality of the γ-lactones produced by Sporidiobolus salmonicolor grown in two different media

Laurent Dufossé, Gilles Féron, Alain Latrasse, Elisabeth Guichard, Henry-Eric Spinnler

Журнал:

Chirality

Рік:

1997

Мова:

english

Файл:

PDF, 111 KB

english, 1997

Chirality of the γ-lactones formed by Fusarium poae INRA 45

Alain Latrasse, Dr. Elisabeth Guichard, Catherine Piffaut, Nicole Fournier, Laurent Dufosse

Журнал:

Chirality

Рік:

1993

Мова:

english

Файл:

PDF, 523 KB

english, 1993

Interaction between flavour compounds and β-lactoglobulin: approach by NMR and 2D/3D-QSAR studies of ligands

Anne Tromelin, Elisabeth Guichard

Журнал:

Cécile Dury-Brun, Nicole Fournier, Karine Pernin, Elisabeth Guichard, Andrée Voilley

Рік:

2006

Мова:

english

Файл:

PDF, 571 KB

english, 2006

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D-GC–O)

Журнал:

Isabelle Gierczynski, Elisabeth Guichard, Helene Laboure

Рік:

2007

Мова:

english

Файл:

PDF, 386 KB

english, 2007

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

Журнал:

Marie Repoux, Etienne Sémon, Gilles Feron, Elisabeth Guichard, Hélène Labouré

Рік:

2011

Мова:

english

Файл:

PDF, 584 KB

english, 2011

Inter-individual variability in aroma release during sweet mint consumption

Журнал:

Elisabeth Guichard, Angelika Hollnagel, Armin Mosandl, Hans-Georg Schmarr

Рік:

2012

Мова:

english

Файл:

PDF, 182 KB

english, 2012

Stereoisomeric flavor compounds, part XL: Stereodifferentiation of some chiral volatiles on a permethylated β-cyclodextrin phase

Журнал:

Journal of Separation Science

Рік:

1990

Мова:

english

Файл:

PDF, 207 KB

english, 1990

The aroma of strawberry (Fragaria ananassa): Characterisation of some cultivars and influence of freezing

Catherine Douillard, Elisabeth Guichard

Журнал:

Journal of the Science of Food and Agriculture

Рік:

1990

Мова:

english

Файл:

PDF, 648 KB

english, 1990

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Mirela Kopjar, Isabelle Andriot, Anne Saint-Eve, Isabelle Souchon, Elisabeth Guichard

Журнал:

Journal of the Science of Food and Agriculture

Рік:

2010

Мова:

english

Файл:

PDF, 129 KB

english, 2010

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

Yacine Merabtine, Samuel Lubbers, Isabelle Andriot, Anne Tromelin, Elisabeth Guichard

Журнал:

Journal of the Science of Food and Agriculture

Рік:

2010

Мова:

english

Файл:

PDF, 142 KB

english, 2010

The effect of salt content on the structure of iota-carrageenan systems: 23Na DQF NMR and rheological studies

Mallory Gobet, Mohamed Mouaddab, Nathalie Cayot, Jean-Marie Bonny, Elisabeth Guichard, Jean-Luc Le Quéré, Céline Moreau, Loïc Foucat

Журнал:

Magnetic Resonance in Chemistry

Рік:

2009

Мова:

english

Файл:

PDF, 263 KB

english, 2009

Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31P and double-quantum filtered 23Na NMR spectroscopy

Mallory Gobet, Corinne Rondeau-Mouro, Solange Buchin, Jean-Luc Le Quéré, Elisabeth Guichard, Loïc Foucat, Céline Moreau

Журнал:

Magnetic Resonance in Chemistry

Рік:

2010

Мова:

english

Файл:

PDF, 236 KB

english, 2010

Interactions between aroma compounds and β-lactoglobulin in the heat-induced molten globule state

Laurette Tavel, Céline Moreau, Saïd Bouhallab, Eunice C.Y. Li-Chan, Elisabeth Guichard

Журнал:

Isabelle Andriot, Jean-Luc Le Quéré, Elisabeth Guichard

Рік:

2010

Мова:

english

Файл:

PDF, 737 KB

english, 2010

Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity

Журнал:

Maria Angeles Pozo-Bayón, Elisabeth Guichard, Nathalie Cayot

Рік:

2004

Мова:

english

Файл:

PDF, 199 KB

english, 2004

Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices

Журнал:

Isabelle Déléris, Isabelle Andriot, Mallory Gobet, Céline Moreau, Isabelle Souchon, Elisabeth Guichard

Рік:

2006

Мова:

english

Файл:

PDF, 203 KB

english, 2006

Determination of aroma compound diffusion in model food systems: Comparison of macroscopic and microscopic methodologies

Журнал:

Journal of Food Engineering

Рік:

2010

Мова:

english

Файл:

PDF, 362 KB

english, 2010

A direct thermal desorber as a sampling device for application specific sensor system

Patrick Mielle, Marie Souchaud, Pascale Landy, Elisabeth Guichard

Журнал:

Sensors and Actuators B: Chemical

Рік:

2006

Мова:

english

Файл:

PDF, 536 KB

english, 2006

Interaction of food matrix with small ligands influencing flavour and texture

Elisabeth Guichard

Журнал:

Samuel Lubbers, Elisabeth Guichard

Рік:

2000

Мова:

english

Файл:

PDF, 67 KB

english, 2000

The effects of sugars and pectin on flavour release from a fruit pastille model system

Журнал:

Anne Tromelin, Elisabeth Guichard

Рік:

2003

Мова:

english

Файл:

PDF, 118 KB

english, 2003

2D- and 3D-QSAR Models of Interaction between Flavor Compounds and beta-Lactoglobulin Using Catalyst and Cerius2

Журнал:

Molecular Informatics

Рік:

2004

Мова:

english

Файл:

PDF, 793 KB

english, 2004

2D- and 3D-QSAR Models of Interaction between Flavor Compounds and beta-Lactoglobulin Using Catalyst and Cerius2

Anne Tromelin, Elisabeth Guichard

Журнал:

Molecular Informatics

Рік:

2004

Файл:

PDF, 78 KB

2004

Compared effects of Mpl ligand and other cytokines on human MK differentiation

Natacha Vitrat, Karine Cohen-Solal, Françloise Norol, William Vainchenker, Françloise Wendling, Najet Debili, Josette Guichard, Elisabeth Cramer

Журнал:

STEM CELLS

Рік:

1998

Мова:

english

Файл:

PDF, 1.24 MB

english, 1998

Composition of Apricot Aroma: Correlations between Sensory and Instrumental Data

ELISABETH GUICHARD, PASCAL SCHLICH, SYLVIE ISSANCHOU

Журнал:

Journal of Food Science

Рік:

1990

Мова:

english

Файл:

PDF, 581 KB

english, 1990

trans-C18:1 Isomers in Cheeses Enriched in Unsaturated Fatty Acids and Manufactured with Different Milk Fat Globule Sizes

Briard-Bion, Valerie, Juaneda, Pierre, Richoux, Romain, Guichard, Elisabeth, Lopez, Christelle

Журнал:

Andriot, Isabelle, Harrison, Marcus, Fournier, Nicole, Guichard, Elisabeth

Рік:

2008

Мова:

english

Файл:

PDF, 383 KB

english, 2008

Interactions between Methyl Ketones and β-Lactoglobulin: Sensory Analysis, Headspace Analysis, and Mathematical Modeling

Журнал:

Hugues Guichard, Elisabeth Guichard, Dominique Langlois, Sylvie Issanchou, Nerida Abbott

Рік:

2000

Мова:

english

Файл:

PDF, 283 KB

english, 2000

GC sniffing analysis: olfactive intensity measurement by two methods

Журнал:

European Food Research and Technology

Рік:

1995

Мова:

english

Файл:

PDF, 614 KB

english, 1995

Combined effect of cheese characteristics and food oral processing on in vivo aroma release

Marie Repoux, Hélène Labouré, Philippe Courcoux, Isabelle Andriot, Étienne Sémon, Claude Yven, Gilles Feron, Elisabeth Guichard

Журнал: