Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Romagny, Sébastien"'
Publikováno v:
In Food Quality and Preference June 2024 115
Autor:
Romagny, Sébastien, Sault, Tevy, Bouchet, Clément, Thiebaut, Laure, Vincenzi, Francesca, Morizet, David
Publikováno v:
In Food Quality and Preference April 2024 113
Autor:
Romagny, Sébastien
A chaque inspiration, une grande variété de molécules volatiles présentes dans l’environnement stimulent nos récepteurs olfactifs. Pourtant, malgré la complexité chimique du milieu naturel, les organismes arrivent à se représenter leur uni
Externí odkaz:
http://www.theses.fr/2015DIJOS004/document
Autor:
Romagny, Sébastien1, Coureaud, Gérard1, Thomas‐Danguin, Thierry1 thierry.thomas‐danguin@inra.fr
Publikováno v:
Flavour & Fragrance Journal. Jan2018, Vol. 33 Issue 1, p97-105. 9p.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Thomas-Danguin, Thierry, Sinding, Charlotte, Romagny, Sébastien, Thomsen, Maiken, Guichard, Elisabeth, Coureaud, Gérard
Publikováno v:
2018, ⟨10.3217/978-3-85125-593-5-44, CC BY-NC-ND 4.0⟩
15. Weurman Flavour Research Symposium
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria
2018, ⟨10.3217/978-3-85125-593-5-44,CCBY-NC-ND4.0⟩
Flavour Science Proceedings of the 15th Weurman Research Symposium
Flavour Science Proceedings of the 15th Weurman Research Symposium, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5-44⟩
15. Weurman Flavour Research Symposium
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria
2018, ⟨10.3217/978-3-85125-593-5-44,CCBY-NC-ND4.0⟩
Flavour Science Proceedings of the 15th Weurman Research Symposium
Flavour Science Proceedings of the 15th Weurman Research Symposium, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5-44⟩
Short paper dans conférence.; International audience; The olfactory dimension of food flavour is critical to the food identity and typicality. Food odour and aroma result from the processing of complex mixtures of volatile compounds activating the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12664d3c5c46b8756d1736e987ff598d
https://hal.archives-ouvertes.fr/hal-02106649
https://hal.archives-ouvertes.fr/hal-02106649
Autor:
Sinding, Charlotte, Romagny, Sébastien, Thomsen, Maiken, Guichard, Elisabeth, Coureaud, Gérard
Publikováno v:
Flavour Science Proceedings of the 15th Weurman Research Symposium.2018, 207-211
The olfactory dimension of food flavour is critical to the food identity and typicality. Food odour and aroma result from the processing of complex mixtures of volatile compounds activating the sense of smell. The perceptual properties of odour mixtu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1582::8c9cb47ebd23670372535c3918e07754
http://prodinra.inra.fr/record/443606
http://prodinra.inra.fr/record/443606
Autor:
Guichard, Elisabeth, Schoumacker, Rachel, Romagny, Sébastien, Labouré, Hélène, Martin, Christophe, Le Quere, Jean-Luc
Publikováno v:
Flavour Science Proceedings of the 15th Weurman Research Symposium.2018, 221-224
Flavour Science Proceedings of the 15th Weurman Research Symposium
Flavour Science Proceedings of the 15th Weurman Research Symposium, Verlag der Technischen Universität, 2018, 978-3-85125-593-5
Flavour Science Proceedings of the 15th Weurman Research Symposium
Flavour Science Proceedings of the 15th Weurman Research Symposium, Verlag der Technischen Universität, 2018, 978-3-85125-593-5
Great inter-individual differences exist in fat perception. Forty subjects were grouped according their global fat perception in cottage cheeses. The more sensitive subjects were also more sensitive to fatty odorants, they had a higher respiratory fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9c5c890fb2036187e8ee2fcd9760f1ef
http://prodinra.inra.fr/record/441990
http://prodinra.inra.fr/record/441990
Autor:
Romagny, Sébastien1, Thomas-Danguin, Thierry1, Coureaud, Gérard1 gerard.coureaud@u-bourgogne.fr
Publikováno v:
PLoS ONE. Sep2014, Vol. 9 Issue 9, p1-10. 10p.