Guichard E - Search Results

1

Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study.

Gierczynski I, Labouré H, Sémon E, Guichard E. Gierczynski I, et al. Among authors: guichard e. J Agric Food Chem. 2007 Apr 18;55(8):3066-73. doi: 10.1021/jf0633793. Epub 2007 Mar 27. J Agric Food Chem. 2007. PMID: 17385886

2

Potent aroma compounds of two red wine vinegars.

Charles M, Martin B, Ginies C, Etievant P, Coste G, Guichard E. Charles M, et al. Among authors: guichard e. J Agric Food Chem. 2000 Jan;48(1):70-7. doi: 10.1021/jf9905424. J Agric Food Chem. 2000. PMID: 10637054

3

Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.

Charles M, Rosselin V, Beck L, Sauvageot F, Guichard E. Charles M, et al. Among authors: guichard e. J Agric Food Chem. 2000 May;48(5):1810-6. doi: 10.1021/jf9906533. J Agric Food Chem. 2000. PMID: 10820099

4

Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling.

Andriot I, Harrison M, Fournier N, Guichard E. Andriot I, et al. Among authors: guichard e. J Agric Food Chem. 2000 Sep;48(9):4246-51. doi: 10.1021/jf991261z. J Agric Food Chem. 2000. PMID: 10995345

5

Competitive binding of aroma compounds by beta-cyclodextrin.

Goubet I, Dahout C, Sémon E, Guichard E, Le Quéré JL, Voilley A. Goubet I, et al. Among authors: guichard e. J Agric Food Chem. 2001 Dec;49(12):5916-22. doi: 10.1021/jf0101049. J Agric Food Chem. 2001. PMID: 11743785

6

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.

Fabre M, Aubry V, Guichard E. Fabre M, et al. Among authors: guichard e. J Agric Food Chem. 2002 Mar 13;50(6):1497-501. doi: 10.1021/jf010706s. J Agric Food Chem. 2002. PMID: 11879027

7

Nuclear magnetic resonance spectroscopic study of beta-lactoglobulin interactions with two flavor compounds, gamma-decalactone and beta-ionone.

Lübke M, Guichard E, Tromelin A, Le Quéré JL. Lübke M, et al. Among authors: guichard e. J Agric Food Chem. 2002 Nov 20;50(24):7094-9. doi: 10.1021/jf020513k. J Agric Food Chem. 2002. PMID: 12428965

8

Use of catalyst in a 3D-QSAR study of the interactions between flavor compounds and beta-lactoglobulin.

Tromelin A, Guichard E. Tromelin A, et al. Among authors: guichard e. J Agric Food Chem. 2003 Mar 26;51(7):1977-83. doi: 10.1021/jf0207981. J Agric Food Chem. 2003. PMID: 12643661

9

Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).

Rega B, Fournier N, Guichard E. Rega B, et al. Among authors: guichard e. J Agric Food Chem. 2003 Nov 19;51(24):7092-9. doi: 10.1021/jf034384z. J Agric Food Chem. 2003. PMID: 14611177

10

Flavor release from iota-carrageenan matrices: a kinetic approach.

Juteau A, Doublier JL, Guichard E. Juteau A, et al. Among authors: guichard e. J Agric Food Chem. 2004 Mar 24;52(6):1621-9. doi: 10.1021/jf034622q. J Agric Food Chem. 2004. PMID: 15030221

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