Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Farnaz Hanaei"'
2-Methyloxolane as a Bio-Based Solvent for Green Extraction of Aromas from Hops (Humulus lupulus L.)
Autor:
Vincent Rapinel, Aziadé Chemat, Cyrille Santerre, Justine Belay, Farnaz Hanaei, Nadine Vallet, Laurence Jacques, Anne-Sylvie Fabiano-Tixier
Publikováno v:
Molecules, Vol 25, Iss 7, p 1727 (2020)
The potential of using the bio-based solvent 2-methyloxolane, also known as 2-methyltetrahydrofuran or 2-MeTHF, as an alternative to petroleum solvents such as hexane, was investigated for the extraction of volatile compounds from hop cones (Humulus
Externí odkaz:
https://doaj.org/article/cd18f706a9b44be88be2ff1d8ac0abbb
Autor:
Agathe Goullet, Farnaz Hanaei, Nadine Vallet, Marie‐Françoise Nonier, Nathalie Vivas, Nicolas Vivas, Magali Picard
Publikováno v:
Flavour and Fragrance Journal. 38:108-120
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b070d95101899bab6aa9b7872c6de1d
https://doi.org/10.1002/ffj.3729
https://doi.org/10.1002/ffj.3729
Autor:
Pierre Maho, Romain Dubreuil, Lea Tetedoie, Yann Gueganno, Johanna Decorps, Cyril Herrier, Farnaz Hanaei, Nadine Vallet, Thierry Livache
Publikováno v:
2022 IEEE International Symposium on Olfaction and Electronic Nose (ISOEN).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9da55b559dcc8e83f39c82b86b49eb7
https://doi.org/10.1109/isoen54820.2022.9789661
https://doi.org/10.1109/isoen54820.2022.9789661
Autor:
Alain Vallageas, Njara Rakotomanomana, Vincent Rapinel, Cyrille Santerre, Justine Belay, Farnaz Hanaei, Farid Chemat, Nadine Vallet
Publikováno v:
Comptes Rendus. Chimie
Comptes Rendus. Chimie, Académie des sciences (Paris), 2018, 21 (6), pp.590-605. ⟨10.1016/j.crci.2018.04.006⟩
Comptes Rendus. Chimie, Académie des sciences (Paris), 2018, 21 (6), pp.590-605. ⟨10.1016/j.crci.2018.04.006⟩
International audience; The potential of liquefied gases, n-butane, dimethyl ether, and HFO-1234ze as effective and green alternative solvents to substitute hexane has been evaluated for the extraction of aromatic compounds from dry lavender flowers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de4460c2276cbfa21825cd2672cd570f
https://hal.inrae.fr/hal-02627105
https://hal.inrae.fr/hal-02627105
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2015, 40, pp.316-325. ⟨10.1016/j.foodqual.2014.05.018⟩
Food Quality and Preference, Elsevier, 2015, 40, pp.316-325. ⟨10.1016/j.foodqual.2014.05.018⟩
The aim of this study was to characterize the texture of a set of processed cheeses by consumers taking diversity in perception, handling the product and vocabulary into account. Hence, a free-text comment methodology using a personal approach was in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f68b5dad062f6e77c543053734a709d7
https://hal.archives-ouvertes.fr/hal-01173936
https://hal.archives-ouvertes.fr/hal-01173936