Výsledky vyhledávání - "Samuel Atlan"

Temperature dependence of Henry's law constants: An automated, high-throughput gas stripping cell design coupled to PTR-ToF-MS

Autor: Chahan Yeretzian, Alexia N. Gloess, Imre Blank, Angela Neff, Samuel Atlan, Daniel Pretre, Flurin Wieland, Luigi Poisson, Diego Larrain

Publikováno v: International Journal of Mass Spectrometry. 387:69-77

Liquid–air partition coefficients (Henry's law constants, HLCs) of eight flavour compounds (volatile organic compounds, VOCs) were determined in water, over a temperature range of 4 °C to 85 °C. The HLCs were derived by using nitrogen to strip a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec369e34829bd18c8d8f9fac040a6899

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An experimental device to determine the apparent diffusivities of aroma compounds

Autor: Ioan Cristian Tréléa, Isabelle Déléris, Isabelle Souchon, Michèle Marin, Samuel Atlan

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2008, 85 (2), pp.232-242. ⟨10.1016/j.jfoodeng.2007.07.019⟩

The characterization of aroma mobility within foods is an important challenge for a better understanding of aroma release in relation to product structure and perception but is difficult to achieve. An experimental device, based on the diffusion cell

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::440cb0630b568db2d27319d0e406b4fc
https://doi.org/10.1016/j.jfoodeng.2007.07.019

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Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods

Autor: Michèle Marin, Samuel Atlan, Isabelle Souchon, Anne Saint-Eve, Isabelle Déléris, Ioan Cristian Tréléa

Publikováno v: Chemical Senses
Chemical Senses, Oxford University Press (OUP), 2008, ⟨10.1093/chemse/bjm077⟩
Chemical Senses, Oxford University Press (OUP), 2007, 33 (2), pp.181-192. ⟨10.1093/chemse/bjm077⟩

International audience; Correspondence to be sent to: Ioan Cristian Trelea, UMR782 Gé nie et Microbiologie des Procé dé s Alimentaires, AgroParisTech, INRA, 1 av. Lucien Bré tignè res, Abstract The paper describes a mechanistic mathematical mode

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::839be618c12f6106e8b3ba98a344ed64
https://doi.org/10.1093/chemse/bjm077

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Interactive Multiresolution Editing and Display of Large Terrains

Autor: Samuel Atlan, Michael Garland

Publikováno v: Computer Graphics Forum. 25:211-223

In recent years, many systems have been developed for the real-time display of very large terrains. While many of these techniques combine high-quality rendering with impressive performance, most make the fundamental assumption that the terrain is re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d55bc7c7201caaa05e474d209e550a84
https://doi.org/10.1111/j.1467-8659.2006.00936.x

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Complex Viscosity Induced by Protein Composition Variation Influences the Aroma Release of Flavored Stirred Yogurt

Autor: Alexandre Juteau, Samuel Atlan, Isabelle Souchon, Nathalie Martin, Anne Saint-Eve

Publikováno v: Journal of Agricultural and Food Chemistry. 54:3997-4004

Dairy protein composition is known to influence the structure and the texture characteristics of yogurt. The objective of the present work was therefore to investigate the impact of protein composition, at a constant protein level, on the physicochem

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a758d5bddea7aced373d3239bf8a9bfc
https://doi.org/10.1021/jf0600206

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Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

Autor: Isabelle souchon, Samuel Atlan, Anne Saint Eve, Isabelle Déléris, Etienne Semon, Elisabeth Guichard, Ioan-Cristian Trelea

Publikováno v: 12. Weurman Flavour Research Symposium
12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service., Jul 2008, Interlaken, Switzerland
Expression of Multidisciplinary Flavour Science. Proceedings of the 12. Weurman Symposium. Interlaken, Switzerland, 2008
Expression of Multidisciplinary Flavour Science. Proceedings of the 12. Weurman Symposium. Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1
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International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9de4037a49780702806f799a12310448
https://hal.inrae.fr/hal-02755145

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Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties

Autor: Samuel Atlan, Elisabeth Guichard, Ioan Cristian Trelea, Isabelle Deleris, Isabelle Souchon, Alexandre Juteau-Vigier

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (9), pp.3577-3584. ⟨10.1021/jf0626415⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (9), pp.3577-3584. 〈10.1021/jf0626415〉

Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to id

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89b534d785da418af752f1a84a0c82df
https://hal.archives-ouvertes.fr/hal-01195420

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Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels

Autor: Samuel Atlan, Isabelle Souchon, Elisabeth Guichard, Etienne Sémon, Michèle Marin, C. Trelea, Isabelle Déléris, Anne Saint-Eve

Publikováno v: IUFOST, 13. world congress of food sciences technology
IUFOST, 13. world congress of food sciences technology, Sep 2006, Nantes, France. ⟨10.1051/IUFoST:20060611⟩

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d425d8dfd056cf5a22ae11c52efcd600
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03373032

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Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method

Autor: Ioan Cristian Tréléa, Anne Saint-Eve, Eric Latrille, Isabelle Souchon, Samuel Atlan

Publikováno v: Journal of Chromatography A
Journal of Chromatography A, Elsevier, 2006, 1110 (1-2), pp.146-155. ⟨10.1016/j.chroma.2006.01.055⟩

The phase ratio variation (PRV) method is widely used for the determination of partition coefficient values (dimensionless Henry's law constants) by headspace gas chromatography. Traditional data processing by linear regression has several drawbacks:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c2dce8c40d4835819be74802271b77a
https://pubmed.ncbi.nlm.nih.gov/16451802

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Akademický článek

Interactive Multiresolution Editing and Display of Large Terrains.

Autor: Atlan, Samuel¹, Garland, Michael¹ garland@cs.niuc.edu

Publikováno v: Computer Graphics Forum. Jun2006, Vol. 25 Issue 2, p211-223. 13p. 4 Color Photographs, 11 Diagrams, 4 Graphs.

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