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José Antonio Piornos Martinez

20

Documents

Publications

	Alcohol-free and low alcohol beers: Aroma chemistry and sensory characteristics José A. Piornos , Elisabeth Koussissi , Dimitrios P. Balagiannis , Eric Brouwer , Jane Parker Comprehensive Reviews in Food Science and Food Safety, 2023, 22 (1), pp.233-259. ⟨10.1111/1541-4337.13068⟩ Article dans une revue hal-03839256v1
	Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects Mónica Flores , José A. Piornos Meat Science, 2021, 182, pp.108636. ⟨10.1016/j.meatsci.2021.108636⟩ Article dans une revue hal-03805625v1
	Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor José A. Piornos , Dimitrios Balagiannis , Lisa Methven , Elisabeth Koussissi , Eric Brouwer Journal of Agricultural and Food Chemistry, 2020, 68 (37), pp.10088-10096. ⟨10.1021/acs.jafc.0c03902⟩ Article dans une revue hal-03805645v1
	Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method José Antonio Piornos Martinez , Alexia Delgado , Rémi C.J. de la Burgade , Lisa Methven , Dimitrios Balagiannis Food Research International, 2019, 123, pp.317-326. ⟨10.1016/J.FOODRES.2019.04.034⟩ Article dans une revue hal-03805650v1
	Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation José A. Piornos , César Burgos-Díaz , Eduardo Morales , Mónica Rubilar , Francisca Acevedo Food Hydrocolloids, 2017, 63, pp.139-148. ⟨10.1016/j.foodhyd.2016.08.031⟩ Article dans une revue hal-03806229v1
	Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt-CGNA®(Lupinus luteus) César Burgos-Díaz , José Antonio Piornos Martinez , Traudy Wandersleben , Takahiro Ogura , Xaviera Hernández Journal of Food Science, 2016, 81, pp.C1699 - C1706. ⟨10.1111/1750-3841.13350⟩ Article dans une revue hal-03806244v1
	Utilization of proteins from AluProt‐CGNA (a novel protein‐rich lupin variety) in the development of oil‐in‐water multilayer emulsion systems César Burgos‐díaz , Miguel Gallardo , Eduardo Morales , José A. Piornos , Ana Marqués European Journal of Lipid Science and Technology, 2016, 118 (7), pp.1104-1112. ⟨10.1002/ejlt.201500260⟩ Article dans une revue hal-03805664v1
	Functional and physicochemical properties of a protein isolate from Alu Prot -CGNA: A novel protein-rich lupin variety ( Lupinus luteus ) José A. Piornos , César Burgos-Díaz , Takahiro Ogura , Eduardo Morales , Mónica Rubilar Food Research International, 2015, 76, pp.719 - 724. ⟨10.1016/j.foodres.2015.07.013⟩ Article dans une revue hal-03806237v1

	Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing process José Antonio Piornos Martinez , Jean-Philippe Kanter , Dimitrios P Balagiannis , Elisabeth Koussissi , August Bekkers 16. Weurman Flavour Research Symposium, May 2021, Dijon, France. ⟨10.5281/zenodo.5574966⟩ Communication dans un congrès hal-03806274v1
	Characterisation of the key aroma compounds in alcoholfree beer base by gas chromatography-olfactometry José A. Piornos , Dimitris P Balagiannis , Elisabeth Koussissi , Eric Brouwer , Jane K Parker XV Weurman Flavour Research Symposium, Sep 2017, Graz, Austria Communication dans un congrès hal-03806256v1
	Characterisation of the key aroma compounds in alcoholfree beer base by gas chromatography-olfactometry José A. Piornos , Dimitris P Balagiannis , Elisabeth Koussissi , Eric Brouwer , Jane K Parker 15. Weurman Flavour Research Symposium, Graz University of Technology, Sep 2017, Graz, Austria. pp.343-346 Communication dans un congrès hal-03839588v1

	Understanding odour thresholds: A Quantitative Structure-Property Relationship study of the role of the molecular structure José Antonio Piornos Martinez , Anne Tromelin 13. Wartburg symposium on flavour chemistry and biology, Oct 2023, Eisenach, Germany Poster de conférence hal-04228193v1
	Efecto del método de cálculo y de la presencia de falsos positivos en los umbrales de percepción José Antonio Piornos Martinez , Alexia Delgado , Rémi de la Burgade , Lisa Methven , Dimitrios Balagiannis 5. congreso de la associacion espanola de profesionales de analisis sensorial, Jun 2023, Gerone, España Poster de conférence hal-04145379v1
	Effect of calculation methods and presence of false positives on perception thresholds José Antonio Piornos Martinez , Alexia Delgado , Rémi de la Burgade , Lisa Methven , Dimitrios Balagiannis 45. annual meeting - association for chemoreception sciences (AChemS), Apr 2023, Bonita Springs, Florida, United States. Poster de conférence hal-04095297v1
	Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt José A. Piornos , Dimitrios P. Balagiannis , Elisabeth Koussissi , August Bekkers , Johan Vissenaekens ACS meeting Fall 2022, Aug 2022, Chicago, United States Poster de conférence hal-03839573v1
	Quantification of odour active compounds and calculation of their orthonasal and retronasal detection thresholds in alcohol-free beer José A. Piornos , Dimitrios P Balagiannis , Elisabeth Koussissi , Eric Brouwer , Jane K Parker 12th Wartburg Symposium on Flavor Chemistry and Biology, May 2019, Eisenach, Germany Poster de conférence hal-03839568v1
	Determination of orthonasal and retronasal detection thresholds in a model alcohol-free beer: Comparison of calculation methods José A. Piornos , Alexia Delgado , Rémi de la Burgade , Lisa Methven , Dimitrios P Balagiannis Eurosense. Eighth European Conference on Sensory and Consumer Research 2018, Sep 2018, Verona, Italy Poster de conférence hal-03839559v1
	Characterisation of the key aroma compounds in alcohol free beer base by aroma extract dilution analysis José A. Piornos , Dimitrios P Balagiannis , Elisabeth Koussissi , Eric Brouwer , Jane K Parker 15th Weurman Flavour Research Symposium, Sep 2017, Graz, Austria Poster de conférence hal-03839579v1

	On the Origins and Formation Kinetics of Worty Flavours in Alcohol-Free Beers José A. Piornos Food and Nutrition. University of Reading, 2020. English. ⟨NNT : ⟩ Thèse tel-03839875v1

	Flavour formation in foods José A. Piornos Master. M2 P2food, Dijon, France. 2022, 43 p Cours hal-03839547v1