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	1.	Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: advantages and limits. [electronic resource] by Guichard, E Etiévant, P Producer: 19990317 In: Die Nahrung vol. 42 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions. [electronic resource] by Fabre, M Aubry, V Guichard, E Producer: 20020423 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice. [electronic resource] by Berlinet, C Guichard, E Fournier, N Ducruet, V Producer: 20080125 In: Journal of food science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling. [electronic resource] by Andriot, I Harrison, M Fournier, N Guichard, E Producer: 20001113 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure. [electronic resource] by Charles, M Rosselin, V Beck, L Sauvageot, F Guichard, E Producer: 20000828 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Chirality of the gamma-lactones formed by Fusarium poae INRA 45. [electronic resource] by Latrasse, A Guichard, E Piffaut, C Fournier, N Dufosse, L Producer: 19931104 In: Chirality vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Influence of packaging on the aroma stability of strawberry syrup during shelf life. [electronic resource] by Ducruet, V Fournier, N Saillard, P Feigenbaum, A Guichard, E Producer: 20011205 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Sunflower volatiles involved in honeybee discrimination among genotypes and flowering stages. [electronic resource] by Pham-Delegue, M H Etievant, P Guichard, E Masson, C Producer: 20131126 In: Journal of chemical ecology vol. 15 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing. [electronic resource] by Labouré, H Repoux, M Courcoux, P Feron, G Guichard, E 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)
	10.	Chirality of the gamma-lactones produced by Sporidiobolus salmonicolor grown in two different media. [electronic resource] by Dufossé, L Féron, G Latrasse, A Guichard, E Spinnler, H E Producer: 19980112 In: Chirality vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters. [electronic resource] by Guichard, E Repoux, M Qannari, E M Laboure, H Feron, G Producer: 20170508 In: Food & function vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Potent aroma compounds of two red wine vinegars. [electronic resource] by Charles, M Martin, B Ginies, C Etievant, P Coste, G Guichard, E Producer: 20000228 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	[HBV-DNA assay by hybridization in solution. Value of low levels measured with the Abbott-Genostics device]. [electronic resource] by Ritter, J Girault, V Chevallier, P Guichard, E Parvaz, P Sepetjan, M Producer: 19950620 In: Pathologie-biologie vol. 42 Availability: No items available. Save to lists Add to cart (remove)
	14.	Hepatitis C: description of a highly sensitive method for clinical detection of viral RNA. [electronic resource] by Parvaz, P Guichard, E Chevallier, P Ritter, J Trepo, C Sepetjan, M Producer: 19940906 In: Journal of virological methods vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Solid cheese consumption: quantification of oral coating. [electronic resource] by Repoux, M Septier, C Palicki, O Guichard, E Feron, G Laboure, H Producer: 20120504 In: Archives of oral biology vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup. [electronic resource] by Ducruet, V Vitrac, O Saillard, P Guichard, E Feigenbaum, A Fournier, N Producer: 20080415 In: Food additives and contaminants vol. 24 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract? [electronic resource] by López-Galilea, I Andriot, I de Peña, M P Cid, C Guichard, E Producer: 20080509 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation. [electronic resource] by Doyennette, M Déléris, I Féron, G Guichard, E Souchon, I Trelea, I C Producer: 20140715 In: Journal of theoretical biology vol. 340 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Competitive binding of aroma compounds by beta-cyclodextrin. [electronic resource] by Goubet, I Dahout, C Sémon, E Guichard, E Le Quéré, J L Voilley, A Producer: 20020226 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. [electronic resource] by Martin, F Cachon, R Pernin, K De Coninck, J Gervais, P Guichard, E Cayot, N Producer: 20110330 In: Journal of dairy science vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 24 results.