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	1.	Thermodynamic and structure-property study of liquid-vapor equilibrium for aroma compounds. [electronic resource] by Tromelin, Anne Andriot, Isabelle Kopjar, Mirela Guichard, Elisabeth Producer: 20100831 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Flavor release from i-carrageenan matrix: a quantitative structure-property relationships approach. [electronic resource] by Chana, Antonio Tromelin, Anne Andriot, Isabelle Guichard, Elisabeth Producer: 20090210 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Interactions between beta-lactoglobulin and aroma compounds: different binding behaviors as a function of ligand structure. [electronic resource] by Tavel, Laurette Andriot, Isabelle Moreau, Céline Guichard, Elisabeth Producer: 20081231 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase. [electronic resource] by Pagès-Hélary, Sandy Andriot, Isabelle Guichard, Elisabeth Canon, Francis Publication details: Food research international (Ottawa, Ont.) Oct 2014 In: Food research international (Ottawa, Ont.) vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Retention/release equilibrium of aroma compounds in fat-free dairy gels. [electronic resource] by Merabtine, Yacine Lubbers, Samuel Andriot, Isabelle Tromelin, Anne Guichard, Elisabeth Producer: 20101013 In: Journal of the science of food and agriculture vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa. [electronic resource] by Ployon, Sarah Brulé, Marine Andriot, Isabelle Morzel, Martine Canon, Francis Producer: 20200608 In: Food chemistry vol. 318 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients. [electronic resource] by Boisard, Lauriane Andriot, Isabelle Arnould, Christine Achilleos, Christine Salles, Christian Guichard, Elisabeth Producer: 20130521 In: Food chemistry vol. 136 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water. [electronic resource] by Kopjar, Mirela Andriot, Isabelle Saint-Eve, Anne Souchon, Isabelle Guichard, Elisabeth Producer: 20101101 In: Journal of the science of food and agriculture vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Proposed alternative phase ratio variation method for the calculation of liquid-vapour partition coefficients of volatiles. [electronic resource] by Tromelin, Anne Ayed, Charfedinne Lubbers, Samuel Pagès-Hélary, Sandy Andriot, Isabelle Guichard, Elisabeth Producer: 20130123 In: Journal of chromatography. A vol. 1263 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Combined heterogeneous distribution of salt and aroma in food enhances salt perception. [electronic resource] by Emorine, Marion Septier, Chantal Andriot, Isabelle Martin, Christophe Salles, Christian Thomas-Danguin, Thierry Producer: 20160205 In: Food & function vol. 6 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content. [electronic resource] by Boisard, Lauriane Andriot, Isabelle Martin, Christophe Septier, Chantal Boissard, Vanessa Salles, Christian Guichard, Elisabeth Producer: 20150623 In: Food chemistry vol. 145 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Odorant Metabolism Analysis by an Automated Ex Vivo Headspace Gas-Chromatography Method. [electronic resource] by Faure, Philippe Legendre, Arièle Hanser, Hassan-Ismail Andriot, Isabelle Artur, Yves Guichard, Elisabeth Coureaud, Gérard Heydel, Jean-Marie Producer: 20160929 In: Chemical senses vol. 41 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels. [electronic resource] by Ribeiro, Jéssica C Bigaski Granato, Daniel Masson, Maria Lucia Andriot, Isabelle Mosca, Ana Carolina Salles, Christian Guichard, Elisabeth Producer: 20161213 In: Food chemistry vol. 207 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences. [electronic resource] by Deuscher, Zoé Andriot, Isabelle Sémon, Etienne Repoux, Marie Preys, Sébastien Roger, Jean-Michel Boulanger, Renaud Labouré, Hélène Le Quéré, Jean-Luc Producer: 20190725 In: Journal of mass spectrometry : JMS vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)