Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Isabelle Andriot"'
Autor:
Isabelle Andriot, Chantal Septier, Caroline Peltier, Elodie Noirot, Pascal Barbet, Romain Palme, Céline Arnould, Solange Buchin, Christian Salles
Publikováno v:
Molecules, Vol 29, Iss 14, p 3412 (2024)
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production,
Externí odkaz:
https://doaj.org/article/bb3787ecf14e4f17bc69ba71b5bb3ff9
Autor:
Caroline Peltier, Michel Visalli, Hélène Labouré, Cantin Hélard, Isabelle Andriot, Sylvie Cordelle, Jean‐Luc Le Quéré, Pascal Schlich
Publikováno v:
Journal of Chemometrics.
Autor:
null Caroline Peltier, null Michel Visalli, null Hélène Labouré, null Cantin Hélard, null Isabelle Andriot, null Sylvie Cordelle, null Jean‐Luc Le Quéré, null Pascal Schlich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4db3b4d178520654611e64429caf3a59
https://doi.org/10.1002/cem.3450/v2/response1
https://doi.org/10.1002/cem.3450/v2/response1
Autor:
Marianela Santoyo-Zedillo, Isabelle Andriot, Géraldine Lucchi, Gustavo Pacheco-Lopez, Héctor Escalona-Buendía, Thierry Thomas-Danguin, Charlotte Sinding
Publikováno v:
Journal of Neuroscience Methods. 393:109881
Autor:
Pascal Schlich, Paola Piombino, Luigi Moio, Emmanuelle Meudec, Karine Gourrat, Sylvie Cordelle, Véronique Cheynier, Fabrice Neiers, Jean-Luc Le Quéré, Elisabetta Pittari, Gilles Feron, Isabelle Andriot, Francis Canon
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2022, 372, ⟨10.1016/j.foodchem.2021.131229⟩
Food Chemistry, Elsevier, 2022, 372, ⟨10.1016/j.foodchem.2021.131229⟩
International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present
Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2020, 318, pp.126468. ⟨10.1016/j.foodchem.2020.126468⟩
Food Chemistry, Elsevier, 2020, 318, pp.126468. ⟨10.1016/j.foodchem.2020.126468⟩
International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical
Autor:
Natália Soares Janzantti, Etienne Sémon, Michele Eliza Cortazzo Menis-Henrique, Olivier Berdeaux, Pascal Schlich, Ana Carolina Conti-Silva, Isabelle Andriot
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 105, pp.30-36. ⟨10.1016/j.lwt.2019.01.052⟩
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
LWT-Food Science and Technology (105), 30-36. (2019)
LWT-Food Science and Technology, Elsevier, 2019, 105, pp.30-36. ⟨10.1016/j.lwt.2019.01.052⟩
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
LWT-Food Science and Technology (105), 30-36. (2019)
Made available in DSpace on 2019-10-06T16:16:42Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-05-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) With the aim of producing snacks with reduced lipid content, the effect of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a238c5b0750cdba0412ade175a48abba
https://hal.inrae.fr/hal-02619762
https://hal.inrae.fr/hal-02619762
Autor:
Etienne Sémon, Elisabeth Guichard, Charfedinne Ayed, Isabelle Andriot, Jordi Ballester, Jean-Luc Le Quéré, Gaëlle Arvisenet
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2019, 71, pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩
Food Quality and Preference, Elsevier, 2019, 71, pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩
International audience; ContextWhen congruent taste and retronasal aroma are perceived simultaneously, aroma can be enhanced by taste. Different explanations have been proposed: (i) physico-chemical interactions between tastants and aroma compounds,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40c4ca4c8f3c152ada19f5da1bd76500
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02194783
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02194783
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2015, 51, pp.33-40. ⟨10.1016/j.foodhyd.2015.05.003⟩
Food Hydrocolloids, Elsevier, 2015, 51, pp.33-40. 〈10.1016/j.foodhyd.2015.05.003〉
Food Hydrocolloids, Elsevier, 2015, 51, pp.33-40. ⟨10.1016/j.foodhyd.2015.05.003⟩
Food Hydrocolloids, Elsevier, 2015, 51, pp.33-40. 〈10.1016/j.foodhyd.2015.05.003〉
This study investigated the relationship between the ionic binding of sodium and salty perception in protein matrices. Protein type (i.e. gelatin, milk protein and soy protein), protein concentration and pH were varied to obtain matrices with distinc
Autor:
Sébastien Preys, Jean-Luc Le Quéré, Marie Repoux, Jean-Michel Roger, Renaud Boulanger, Etienne Sémon, Hélène Labouré, Isabelle Andriot, Zoé Deuscher
Publikováno v:
Journal of Mass Spectrometry
Journal of Mass Spectrometry, Wiley-Blackwell, 2019, 54 (1), pp.92-119. ⟨10.1002/jms.4214⟩
Journal of Mass Spectrometry, Wiley-Blackwell, 2019, 54 (1), pp.92-119. ⟨10.1002/jms.4317⟩
Journal of Mass Spectrometry, Wiley-Blackwell, 2019, 54 (1), pp.92-119. ⟨10.1002/jms.4214⟩
Journal of Mass Spectrometry, Wiley-Blackwell, 2019, 54 (1), pp.92-119. ⟨10.1002/jms.4317⟩
International audience; Direct-injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used