Zobrazeno 1 - 10 of 37 pro vyhledávání: '"J.L. Berdagué"'
1
Akademický článek
Mesure des nuisances olfactives associées à l’élevage porcin
Autor: J.L. BERDAGUE, M. BONNEAU
Publikováno v: INRAE Productions Animales, Vol 21, Iss 4 (2008)
Cet article résume les apports du programme «Porcherie verte» dans le développement de méthodes de mesure des nuisances olfactives qui, dans l’esprit du public, sont fortement associées à l’élevage porcin et constituent un facteur limitan
Externí odkaz: https://doaj.org/article/cc2f926ec99d43828c533ae09a3b001b
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2
Akademický článek
Terpenes in lamb fat to trace animal grass feeding
Autor: A. Priolo, J.L. Berdagué, M. Lanza, N. Kondjoyan, D. Micol, M. Krogmann, A. Cornu
Publikováno v: Italian Journal of Animal Science, Vol 2, Iss 1S, Pp 581-583 (2011)
Several efforts have been done in the last years to trace grass feeding directly in the herbivore products and different methods, based on carotenoid pigments (Priolo et al., 2002; Prache et al., 2003) have been proposed. Some volatile compounds, suc
Externí odkaz: https://doaj.org/article/0269d3b60163402b9caafd7c0143930f
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3
Influence of ionisation energy on the quality of static head space-mass spectrometry spectral fingerprints
Autor: Frédéric Begnaud, J.L Berdagué
Publikováno v: Sensors and Actuators B: Chemical. 81:351-358
The influence of the ionisation energy on the quality of spectral fingerprints recorded by static head space-mass spectrometry (SHS-MS) was studied on cheese, wine and flavoured soda. The parameters used to assess signal quality were noise level of s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7717cac1c4f0f947ef36d9e484b3cbdd
https://doi.org/10.1016/s0925-4005(01)00981-9
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4
Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and {alpha}-tocopherol
Autor: T. Massouras, Agnès Cornu, F. Sympoura, P. Tournayre, Bruno Martin, J.L. Berdagué
Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2009, 92 (7), pp.3040-3048. ⟨10.3168/jds.2008-1802⟩
International audience; Three diets for cows were used to evaluate the effect of extruded linseed (EL) or extruded linseed plus alpha-tocopherol (ELVE) supplementation of a maize silage diet (CO) on the odor-active compounds of Saint-Nectaire cheese.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e52526a136af2b91d08a1d1df6815104
https://hal.inrae.fr/hal-02665587
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5
Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese
Autor: Nicolas Pinon, I. De Freitas, P. Tournayre, J.L. Berdagué, Anne Thierry, Sylvie Lortal
Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2008, 91, pp.531-543. ⟨10.3168/jds.2007-0136⟩
Yeasts are commonly detected in cheese. Two yeast species, Kluyveromyces lactis and Pichia fermentans, were isolated at high populations from raw-milk Cantalet cheese, a French Protected Denomination of Origin hard cheese. To investigate the interest
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59d050bc0b40d1b699cc75b0aa99a404
https://hal.archives-ouvertes.fr/hal-01454021
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6
Novel multi-gas chromatography-olfactometry device and software for the identification of odour-active compounds
Autor: Pascal Tournayre, S. Cambou, J.L. Berdagué
Publikováno v: Journal of chromatography. A. 1146(1)
The aim of this work was to devise a novel fully computerised chromatography–olfactometry system where eight sniffers detect volatile compounds obtained from a single chromatographic separation. The technical options taken to implement this system
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39bc36b91cc331a1def87be1ad5438c8
https://pubmed.ncbi.nlm.nih.gov/17316657
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7
The effect of raw milk microbial flora on the sensory characteristics of salers-type cheeses
Autor: Marie-Christine Montel, C. Callon, E. Dufour, J.L. Berdagué
Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2005, 88 (11), pp.3840-3850. ⟨10.1051/lait:198715⟩
International audience; The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked to the biochemical composition of the raw material (milk) and to the resultant microbial community. To evaluate the influence o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6136b68aa68b69f168a547d2675f2991
https://hal.inrae.fr/hal-02681902
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9
Akademický článek
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10
Akademický článek
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