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SL
Samuel LUBBERS
44
Documents
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From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer tasteSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795229v1
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Developing sustainable food: the role of consumer liking in optimization of pea yogurtSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795062v1
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Identification of various retention/release behaviours of odorant molecules in dairy and pectin gels: the role of structural features14. Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom. 1 p
Communication dans un congrès
hal-01512141v1
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Screening of lactic acid bacteria for fermentation of a mix of cow and pea proteinVitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p
Communication dans un congrès
hal-01593951v1
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Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method13. Weurman Flavour Research Symposium,Special Issue Part I, University of Zaragoza - Universidad de Zaragoza (Zaragoza). ESP., Sep 2011, Zaragoza, Spain. 697 p
Communication dans un congrès
hal-02746776v1
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QSAR/QSPR approach of aroma compounds behaviour in polysaccharide gels12. Weurman Flavour Research Symposium, Jul 2008, Interlaken, Switzerland
Communication dans un congrès
hal-02757887v1
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Optimisation de l'aromatisation d'un yaourt à 0 % de MGRencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France
Communication dans un congrès
hal-02762776v1
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Sorption of aroma compounds to oak wood in wine ageing conditions10. Weurman flavour research symposium, Jun 2003, Beaune, France
Communication dans un congrès
hal-02762982v1
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Le stress biotique, le décorticage ou la variété influencent la présence d'off-flavors dans la farine de poisRFL#3 Rencontres Francophones Légumineuses, Feb 2021, Virtuel, France
Poster de conférence
hal-03165165v1
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Effet de la variété sur les teneurs en métabolites secondaires dans les farines de poisPoster de conférence hal-02733901v1 |
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The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9. wartburg symposium
Poster de conférence
hal-02754833v1
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Release of aroma compounds from fat spread in a salivary reactor9. Wartburg Symposium on Flavor Chemistry & Biology, Apr 2010, Wartburg-Esenach, Germany. 1 p., 2010
Poster de conférence
hal-02819203v1
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Determination of volatiles and sensory profiles in grape juices from Gamay9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium
Poster de conférence
hal-02756015v1
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Aroma release in fat free dairy gels added or not added with pectin Euro Food Chem 15., Jul 2009, Copenhague, Denmark. 1 p., 2009
Poster de conférence
hal-02816107v1
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QSAR/QSPR approach of aroma compounds behaviour in food products14. European Conference on Food Chemistry (Euro Food Chem XIV), Aug 2007, Paris, France. 2007
Poster de conférence
hal-02821418v1
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Application of Quantitative Structure-Property Relationships (QSPR) approach to aroma release study13. World Congress of Food Science and Technology (IUFOST): "Food is Life", Sep 2006, Nantes, France. 2006
Poster de conférence
hal-02824150v1
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Retention and release behaviours of aroma compounds in dairy and pectin gels: the role of structural featuresFlavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, 978-1-899043-70-5
Chapitre d'ouvrage
hal-01183014v1
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Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation methodFlavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00075-1⟩
Chapitre d'ouvrage
hal-01298407v1
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Determination of volatiles and sensory profile in grape juices from GamayHofmann, Thomas Meyerhof, Wolfgang Schieberle, Peter. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.374-381, 2010, 978-3-938896-38-9
Chapitre d'ouvrage
hal-00709926v1
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The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profilesHofmann, T. ; Meyerhof, W. ; Schieberle, P. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.386-389, 2010
Chapitre d'ouvrage
hal-00719384v1
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Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gelsExpression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1
Chapitre d'ouvrage
hal-02822513v1
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MOOC : "ProtéiNNOV : Protéines végétales et Innovation"Agrosup, INRA, Eduter, Agreenium/IAVFF (Partenaires), 2018
Autre publication scientifique
hal-03255077v1
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