Recherche - Archive ouverte HAL Accéder directement au contenu

Filtrer vos résultats

3 Résultats
authFullName_s : Karine Pernin

Change in the aroma quality of a sponge cake during storage in flexible packaging films evalued by D-GC-O

Cecile Dury-Brun , Nicole Fournier , Karine Pernin , Elisabeth Guichard , Andrée Voilley et al.
13. 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

The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles

Julie Poette , Samuel Lubbers , B. Maison , I. Andrito , Karine Pernin et al.
Hofmann, 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
Image document

Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas

Nathalie Cayot , Philippe Cayot , Elias Bou-Maroun , Hélène Labouré , Beatriz Abad-Romero et al.
International 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