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Arvisenet Gaëlle
Arvisenet Gaëlle
Agrosupdijon
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Relationship between texture and pectin composition of two apple cultivars during storage
L Billy, E Mehinagic, G Royer, CMGC Renard, G Arvisenet, C Prost, ...
Postharvest Biology and Technology 47 (3), 315-324, 2008
2422008
Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices
G Arvisenet, P Le Bail, A Voilley, N Cayot
Journal of Agricultural and Food Chemistry 50 (24), 7088-7093, 2002
1362002
Influence of inulin on bread: kinetics and physico-chemical indicators of the formation of volatile compounds during baking
P Poinot, G Arvisenet, J Grua-Priol, C Fillonneau, A Le-Bail, C Prost
Food Chemistry 119 (4), 1474-1484, 2010
1172010
Influence of formulation and process on the aromatic profile and physical characteristics of bread
P Poinot, G Arvisenet, J Grua-Priol, D Colas, C Fillonneau, A Le Bail, ...
Journal of Cereal Science 48 (3), 686-697, 2008
1102008
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
G Arvisenet, A Voilley, N Cayot
Journal of Agricultural and Food Chemistry 50 (25), 7345-7349, 2002
1092002
Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts
P Poinot, J Grua-Priol, G Arvisenet, C Rannou, M Semenou, A Le Bail, ...
Food Research International 40 (9), 1170-1184, 2007
982007
How can aroma–related cross–modal interactions be analysed? A review of current methodologies
P Poinot, G Arvisenet, J Ledauphin, JL Gaillard, C Prost
Food quality and preference 28 (1), 304-316, 2013
862013
Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods
P Varela, G Arvisenet, A Gonera, KS Myhrer, V Fifi, D Valentin
Appetite 169, 105793, 2022
792022
Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC× GC–TOF-MS
A Villière, G Arvisenet, L Lethuaut, C Prost, T Sérot
Food chemistry 131 (4), 1561-1568, 2012
782012
French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches
J Melendrez-Ruiz, Q Buatois, S Chambaron, S Monnery-Patris, ...
Appetite 141, 104311, 2019
692019
Effect of apple particle state on the release of volatile compounds in a new artificial mouth device
G Arvisenet, L Billy, P Poinot, E Vigneau, D Bertrand, C Prost
Journal of agricultural and food chemistry 56 (9), 3245-3253, 2008
682008
Taste-aroma interaction in model wines: Effect of training and expertise
G Arvisenet, E Guichard, J Ballester
Food Quality and Preference 52, 211-221, 2016
552016
Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits
GH Fanny, G Arvisenet, S Bouhallab, F Canon, SM Deutsch, V Drigon, ...
Trends in Food Science and Technology 108, 119-132, 2021
492021
Use of an artificial mouth to study bread aroma
P Poinot, G Arvisenet, J Grua-Priol, C Fillonneau, C Prost
Food research international 42 (5), 717-726, 2009
412009
Influence of cider‐making process parameters on the odourant volatile composition of hard ciders
A Villière, G Arvisenet, R Bauduin, JM Le Quéré, T Sérot
Journal of the Institute of Brewing 121 (1), 95-105, 2015
392015
A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach
J Melendrez-Ruiz, S Chambaron, Q Buatois, S Monnery-Patris, ...
Food Research International 123, 790-800, 2019
352019
How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test
VR Rakotosamimanana, D Valentin, G Arvisenet
Appetite 95, 533-543, 2015
332015
Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar
VR Rakotosamimanana, G Arvisenet, D Valentin
Appetite 81, 67-75, 2014
332014
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
L Paravisini, C Septier, C Moretton, H Nigay, G Arvisenet, E Guichard, ...
Food research international 57, 79-88, 2014
332014
Bread aroma
C Prost, P Poinot, C Rannou, G Arvisenet
Breadmaking, 523-561, 2012
29*2012
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