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Hélène Labouré
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Documents
Identifiants chercheurs
- helene-laboure
- IdRef : 116007613
- 0000-0002-8173-6145
Présentation
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Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro StudyJournal of Agricultural and Food Chemistry, 2007, 55 (8), pp.3066-3073. ⟨10.1021/jf0633793⟩
Article dans une revue
hal-02146837v1
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Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometryFlavour Science, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5-27⟩
Chapitre d'ouvrage
hal-02484077v1
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Understanding the dynamic of flavor compounds release during food mastication of cheese products in relation to perceptionFlavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00091-X⟩
Chapitre d'ouvrage
hal-01182880v1
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Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ?Expression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences (Suisse), pp.117-120, 2010, 978-3-905745-19-1
Chapitre d'ouvrage
hal-02147234v1
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