Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Catherine Fillonneau"'
Autor:
Sarah Le Roy, Catherine Fillonneau, Benoist Schaal, Carole Prost, Angélique Villière, MILKODOR Consortium
Publikováno v:
Molecules, Vol 27, Iss 16, p 5299 (2022)
The odor of human milk induces search-like movements and oral activation in newborns, which increases their chances of taking advantage of milk intake and benefits. However, the underlying volatile fraction of human milk remains understudied. This st
Externí odkaz:
https://doaj.org/article/4af632c8444b43f89e4f0af3892b9689
Autor:
Philippe Courcoux, Claire Donnay-Moreno, Josiane Cornet, Carole Prost, Mireille Cardinal, Marianne Chaussy, Régis Baron, Catherine Fillonneau, Cécile Rannou
Publikováno v:
Food Research International (0963-9969) (Elsevier BV), 2020-08, Vol. 134, P. 109254 (11p.)
Food Research International
Food Research International, Elsevier, 2020, 134, pp.109254. ⟨10.1016/j.foodres.2020.109254⟩
Food Research International
Food Research International, Elsevier, 2020, 134, pp.109254. ⟨10.1016/j.foodres.2020.109254⟩
To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d6534b27a9b22b9747dc50843506007
https://archimer.ifremer.fr/doc/00624/73590/
https://archimer.ifremer.fr/doc/00624/73590/
Publikováno v:
Food Research International. 42:717-726
This work aimed to select artificial mouth extraction conditions to obtain an aroma extract of bread close to that perceived in the human mouth in terms of similarity and intensity. Once the representative extraction conditions were determined, they
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::301b498cca846f3148e23c4f3d9afbbc
https://doi.org/10.1016/j.foodres.2009.02.020
https://doi.org/10.1016/j.foodres.2009.02.020
Autor:
Catherine Fillonneau, Dorothée Colas, Alain Le Bail, Joëlle Grua-Priol, Carole Prost, Gaëlle Arvisenet, Pauline Poinot
Publikováno v:
Journal of Cereal Science. 48:686-697
This work consisted of two complementary sets of experiments in which breads differing in their recipe and/or process were characterised according to their odorant perception, volatile compound composition and physical properties. The results reveale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac296fd53ad6d7b736a51219ab13e288
https://doi.org/10.1016/j.jcs.2008.03.002
https://doi.org/10.1016/j.jcs.2008.03.002
Autor:
Geneviève André-Fontaine, Bruno Chevallier, Catherine Fillonneau, Isabelle Suard, Béatrice Blanchard, Christine Branger, Florence Aviat
Publikováno v:
FEMS Microbiology Letters. 243:437-445
In this study, we used Southern hybridization of genomic DNA with the integral hap1 gene as a probe to show that this gene is only present in pathogenic Leptospira strains. We then selected PCR primers based on the hap1 gene, and tested them on sever
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec36a6a7806078da40f9ece6238358d7
https://doi.org/10.1016/j.femsle.2005.01.007
https://doi.org/10.1016/j.femsle.2005.01.007
Autor:
Sarah Le Roy, Catherine Fillonneau, Carole Prost, Hugues Falquerho, Angélique Villière, Fabrice Guillet, Sabine Boussely
Publikováno v:
Flavour
Flavour, BioMed Central, 2015, 4 (1), ⟨10.1186/s13411-015-0034-0⟩
Flavour, BioMed Central, 2015, 4 (1), ⟨10.1186/s13411-015-0034-0⟩
Onions (Allium cepa) are widely used as a flavor agent ingredient in culinary preparations to bring specific cooked onion notes. In this study, three traditional types of preparations—sue, sauteed, and pan-fried onions—were used to investigate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f810916e89aa4f8ed3467a8a6df29290
Autor:
S. Mezaize, Alain Le-Bail, Gaëlle Arvisenet, Carole Prost, Pauline Poinot, M. De Lallerie, Joëlle Grua-Priol, Catherine Fillonneau
Publikováno v:
Scopus-Elsevier
This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditions were first compared according to the odour and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f93349a0eac8d6c547ca67962383534e
http://www.scopus.com/inward/record.url?eid=2-s2.0-68949200840&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-68949200840&partnerID=MN8TOARS