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Rémy Cachon

13

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remy-cachon
IdRef : 071517545
0000-0001-5465-1894

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Publications

nathalie-cayot

	Effects of ionizing radiation on organic volatile compounds from PEA protein isolate Estelle Fischer , Philippe Cayot , Rémy Cachon , Nathalie Cayot Heliyon, 2023, 9 (12), pp.e22658. ⟨10.1016/j.heliyon.2023.e22658⟩ Article dans une revue hal-04389835v1
	Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor Estelle Fischer , Rémy Cachon , Nathalie Cayot Molecules, 2022, 27 (3), pp.852. ⟨10.3390/molecules27030852⟩ Article dans une revue hal-03578412v1
	Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review Estelle Fischer , Nathalie Cayot , Rémy Cachon Journal of Agricultural and Food Chemistry, 2022, 70 (15), pp.4493-4508. ⟨10.1021/acs.jafc.1c07505⟩ Article dans une revue hal-03648333v1
	Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS Estelle Fischer , Rémy Cachon , Nathalie Cayot Food Research International, 2021, 150, pp.110760. ⟨10.1016/j.foodres.2021.110760⟩ Article dans une revue hal-03463092v1
	Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses Estelle Fischer , Rémy Cachon , Nathalie Cayot Trends in Food Science and Technology, 2020, 95, pp.196-204. ⟨10.1016/j.tifs.2019.11.021⟩ Article dans une revue hal-02433349v1
	Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt Florence F. Martin , Rémy Cachon , Karine Gourrat Pernin , Joëlle De-Coninck , Patrick Gervais Journal of Dairy Science, 2011, 94 (2), pp.614-622. ⟨10.3168/jds.2010-3372⟩ Article dans une revue hal-00939775v1
	Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt F. Martin , Nathalie Cayot , Catherine Vergoignan , Ludovic Journaux , Patrick Gervais Food Research International, 2010, 43 (1), pp.218-223. ⟨10.1016/j.foodres.2009.09.032⟩ Article dans une revue hal-02662649v1
	Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone Florence Martin , Nathalie Cayot , A. Marin , L. Journaux , Philippe Cayot Journal of Dairy Science, 2009, 92 (12), pp.5898-5906. ⟨10.3168/jds.2009-2491⟩ Article dans une revue hal-01191294v1

	Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification Florence Martin , Karine Gourrat Pernin , Rémy Cachon , Nathalie Cayot 12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service, Pays service., Jul 2008, Interlaken, Switzerland Communication dans un congrès hal-02756078v1

	Effect of microbial strains on hexanal Estelle Fischer , Nathalie Cayot , Rémy Cachon 27th International ICFMH Conférence FoodMicro 2022, Aug 2022, Athènes, Greece. Poster de conférence hal-03780236v1
	Potential of microorganisms to decrease the "beany" off-flavor Estelle Fischer , Nathalie Cayot , Rémy Cachon 23ème colloque du Club des Bactéries Lactiques, Jun 2022, Rennes, France Poster de conférence hal-03687346v1
	Impact of ageing on pea protein volatile compounds and correlation with odor Estelle Fischer , Rémy Cachon , Nathalie Cayot XVI Weurman symposium, May 2021, Online, France. 2021 Poster de conférence hal-03687387v1

	Chapter 3 : Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products Florence F. Martin , Bruno Ebel , C Rojas , Patrick Gervais , Nathalie Cayot Lactic Acid Bacteria :R & D for Food, Health and Livestock Purposes, IntechOpen, pp.73-94, 2013, 980-953-307-278-9. ⟨10.5772/51137⟩ Chapitre d'ouvrage hal-03019195v1