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triés par
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Change in the aroma quality of a sponge cake during storage in flexible packaging films evalued by D-GC-O13. World Congress of Food Science and Technology "Food is Life", IUFOST XIIIth Congress, Jul 2006, Nantes, France. 2006, IUFoST 2006
Poster de conférence
hal-03593223v1
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The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profilesHofmann, T. ; Meyerhof, W. ; Schieberle, P. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.386-389, 2010
Chapitre d'ouvrage
hal-00719384v1
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Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepasInternational Journal of Food Science and Technology, 2009, 44 (11), pp.2303-2313. ⟨10.1111/j.1365-2621.2009.02074.x⟩
Article dans une revue
istex
hal-02143294v1
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