Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Patrick Etiévant"'
Autor:
Marc Anton, Vincent Gros, Pierre Feillet, Patrick Etiévant, Marc Desprairies, Laurent Debrauwer, Jean-Pierre Cravedi, Cécile Canlet, Catherine Bonazzi, Michel Barel, Valérie Baduel, Monique Axelos, Sylvie Chevolleau, Marie-Josèphe Amiot-Carlin, Sylvain Guyot, Claude-Marcel Hladik, Sabrina Krief, Xavier Leverve, Gérard Pascal, Pierre Stengel, Hervé This, Gilles Trystram
La bonne alimentation et la chimie seraient incompatibles. Le livre montre que c'est pourtant grâce à la chimie que l'industrie agro-alimentaire peut garantir la sécurité sanitaire de ses produits et qu'elle peut de mieux en mieux satisfaire les
Autor:
Patrick Etiévant
Publikováno v:
L'alimentation à découvert ISBN: 9782271083005
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc1ff3d1bcf57c22f21cc50e1162e9a4
https://doi.org/10.4000/books.editionscnrs.10272
https://doi.org/10.4000/books.editionscnrs.10272
Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food be
Autor:
Patrick Etiévant, Claire Sabbagh
Publikováno v:
Oléagineux, Corps gras, Lipides. 19:261-269
Although public policies have for many years spearheaded information campaigns about how eating affects health, rising obesity rates show that the expected effects have yet to be achieved. Why consumers do not practically comply with nutritional reco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::241debf1592e8d6d038739d2a03b2830
https://doi.org/10.1051/ocl.2012.0468
https://doi.org/10.1051/ocl.2012.0468
Autor:
Christelle Mathonnière, Nicolas Pineau, Pascal Schlich, Sylvie Cordelle, Patrick Etiévant, Michel Rogeaux, Annie Imbert, Sylvie Issanchou, Egon Peter Köster
Publikováno v:
Food Quality and Preference, 20(6), 450-455
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20, pp.450-455
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Food Quality and Preference 20 (2009) 6
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20, pp.450-455
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Food Quality and Preference 20 (2009) 6
International audience; The evaluation of the temporality of the sensory perception in food products is mainly assessed using the time–intensity (TI) methodology. This approach is useful for studying the temporal aspects of the perception of a give
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7a418f1b2383053cfae44b7bfbc0f15
https://doi.org/10.1016/j.foodqual.2009.04.005
https://doi.org/10.1016/j.foodqual.2009.04.005
Autor:
Dominique Langlois, Thierry Thomas-Danguin, Boriana Atanasova, Patrick Etiévant, Elodie Le Berre
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2007, 18 (6), pp.901-908. ⟨10.1016/j.foodqual.2007.02.004⟩
Food Quality and Preference, Elsevier, 2007, 18 (6), pp.901-908. ⟨10.1016/j.foodqual.2007.02.004⟩
International audience; Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4fe2488f03f3d63c2f8a98274324e53
https://doi.org/10.1016/j.foodqual.2007.02.004
https://doi.org/10.1016/j.foodqual.2007.02.004
Autor:
Thierry Thomas-Danguin, Dominique Langlois, Patrick Etiévant, Boriana Atanasova, Claire Chabanet, Sophie Nicklaus
Publikováno v:
Food Quality and Preference. 16:504-510
In order to test the hypothesis that woody odorants at sub- and peri-threshold concentrations could modify the olfactory perception of supra-threshold fruity notes in wine, three binary mixtures of fruity and woody odorants were studied. In these mix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1868aff6a627094981579ade98e9e05
https://doi.org/10.1016/j.foodqual.2004.10.004
https://doi.org/10.1016/j.foodqual.2004.10.004
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2005, 16, pp.351-359
Food Quality and Preference, Elsevier, 2005, 16, pp.351-359
The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb1b9144b5c64554d768cc41724ca319
https://doi.org/10.1016/j.foodqual.2004.06.001
https://doi.org/10.1016/j.foodqual.2004.06.001
Autor:
Claire Chabanet, Thierry Thomas-Danguin, Sophie Nicklaus, Boriana Atanasova, Patrick Etiévant, Dominique Langlois
Publikováno v:
Chemical Senses
Chemical Senses, Oxford University Press (OUP), 2005, 30 (3), pp.209-217. ⟨10.1093/chemse/bji016⟩
Chemical Senses, Oxford University Press (OUP), 2005, 30 (3), pp.209-217. ⟨10.1093/chemse/bji016⟩
IDS Number: 911BP ; Résumé de poster ; Communication (Poster) dans un volume d'actes publie en serie.; International audience; The qualitative perceptual interactions in three binary mixtures of wine odorants were studied: isoamyl acetate (fruity n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2cafaa871363fd150f69c13c56ae840
https://doi.org/10.1093/chemse/bji016
https://doi.org/10.1093/chemse/bji016