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	Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts Pauline Poinot , Joëlle Grua-Priol , Gaëlle Arvisenet , Cécile Rannou , Alain Le-Bail Food Research International, 2007, 40 (9), pp.1170 - 1184. ⟨10.1016/j.foodres.2007.06.011⟩ Article dans une revue hal-01938237v1

	Advances in the understanding of the chemical reactions responsible for bread flavour quality Pauline Poinot , Joëlle Grua-Priol , Cécile Rannou , Catherine Fillonneau , Sandra Mézaize 6th International Conference on New Knowledge on chemical reactions during the processing and storage of foods, Chemical Reactions in Food VI, May 2009, Prague, Czech Republic Communication dans un congrès hal-01938464v1

	Chapter 16 - Bread aroma Carole Prost , Pauline Poinot , Gaëlle Arvisenet , Cécile Rannou Stanley P. Cauvain. Breadmaking. Improving Quality. Third edition, Elsevier, pp.467-515, 2020, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-102519-2. ⟨10.1016/B978-0-08-102519-2.00016-5⟩ Chapitre d'ouvrage hal-02788380v1
	Bread aroma Carole Prost , Pauline Poinot , Cécile Rannou , Gaëlle Arvisenet Breadmaking. Improving Quality. Second edition, 2012 Chapitre d'ouvrage hal-02054008v1

Gaëlle Arvisenet