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Gaëlle Arvisenet
20
Documents
Identifiants chercheurs
- gaelle-arvisenet
- IdRef : 060739533
- 0000-0001-7994-5610
Présentation
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Advances in the understanding of the chemical reactions responsible for bread flavour quality6th 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
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Assessment of ciders typicality characterisation through odorant volatile compounds12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, Switzerland
Communication dans un congrès
hal-01943395v1
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Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of breadProceedings of the 12th Weurman Symposium Interlaken, 2008, Interlaken, Switzerland. pp.169-172
Communication dans un congrès
hal-02274324v1
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Image texture analysis of apples broken down in a mastication simulator prototype13th World Congress of Food Science & Technology, Sep 2006, Nantes, France
Communication dans un congrès
hal-02274405v1
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Assessment of ciders typicality characterisation through odorant volatile compounds12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, France
Poster de conférence
hal-01943302v1
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Chapter 16 - Bread aromaStanley 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
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Bread aromaBreadmaking. Improving Quality. Second edition, 2012
Chapitre d'ouvrage
hal-02054008v1
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Chapitre 2 - Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid FoodsInformatics in oral medicine: Advanced techniques in clinical and diagnostics technologies, IGI Global, pp.1-16, 2010, 9781605667331
Chapitre d'ouvrage
hal-02195519v1
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Role of mastication on the release of apple volatile compounds in a model mouth systemFlavour Science : Recent Advances and Trends, 43, pp.465-468, 2006, 978-0-444-52742-4
Chapitre d'ouvrage
hal-02274543v1
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