Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides
Salles, C., Sommerer, N., Septier, C., Issanchou, S., Chabanet, C., Garem, A., Quéré, J.-L. Le
Published in Journal of food science (01.03.2002)
Published in Journal of food science (01.03.2002)
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Competitive Binding of Aroma Compounds by β-Cyclodextrin
Goubet, I, Dahout, C, Sémon, E, Guichard, E, Le Quéré, J.-L, Voilley, A
Published in Journal of agricultural and food chemistry (01.12.2001)
Published in Journal of agricultural and food chemistry (01.12.2001)
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Journal Article
Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests
Engel, E, Nicklaus, S, Septier, C, Salles, C, Le Quéré, J. L
Published in Journal of agricultural and food chemistry (01.09.2000)
Published in Journal of agricultural and food chemistry (01.09.2000)
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Journal Article
Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 1. Development and Sensory Validation of a Model Water-Soluble Extract
Engel, E, Nicklaus, S, Garem, A, Septier, C, Salles, C, Le Quéré, J. L
Published in Journal of agricultural and food chemistry (01.09.2000)
Published in Journal of agricultural and food chemistry (01.09.2000)
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Journal Article
Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils
Bonnarme, P, Djian, A, Latrasse, A, Féron, G, Giniès, C, Durand, A, Le Quéré, J.-L
Published in Journal of biotechnology (11.08.1997)
Published in Journal of biotechnology (11.08.1997)
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Representativeness of coffee aroma extracts: a comparison of different extraction methods
Sarrazin, Céline, Le Quéré, Jean-Luc, Gretsch, Catherine, Liardon, Rémy
Published in Food chemistry (01.07.2000)
Published in Food chemistry (01.07.2000)
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Structural characterization of a K-antigen capsular polysaccharide essential for normal symbiotic infection in Rhizobium sp. NGR234: deletion of the rkpMNO locus prevents synthesis of 5,7-diacetamido-3,5,7,9-tetradeoxy-non-2-ulosonic acid
Le Quéré, Antoine J-L, Deakin, William J, Schmeisser, Christel, Carlson, Russell W, Streit, Wolfgang R, Broughton, William J, Forsberg, L Scott
Published in The Journal of biological chemistry (29.09.2006)
Published in The Journal of biological chemistry (29.09.2006)
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Flavor perception of a model cheese: relationships with oral and physico-chemical parameters
Pionnier, E., Nicklaus, S., Chabanet, C., Mioche, L., Taylor, A.J., Le Quéré, J.L., Salles, C.
Published in Food quality and preference (01.10.2004)
Published in Food quality and preference (01.10.2004)
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Conference Proceeding
Fat perception in cottage cheese: The contribution of aroma and tasting temperature
Schoumacker, R., Martin, C., Thomas-Danguin, T., Guichard, E., Le Quéré, J.L., Labouré, H.
Published in Food quality and preference (01.03.2017)
Published in Food quality and preference (01.03.2017)
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Production of halogenated compounds by Bjerkandera adusta
Spinnler, H.E, Jong, E. De, Mauvais, G, Semon, E, Le Quere, J.L
Published in Applied microbiology and biotechnology (1994)
Published in Applied microbiology and biotechnology (1994)
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Gas chromatography‐fourier transform infrared spectrometry of fatty acids: New applications with a direct deposition interface
Sémon, E., Ferary, S., Auger, J., Le Quéré, J. L.
Published in Journal of the American Oil Chemists' Society (01.02.1998)
Published in Journal of the American Oil Chemists' Society (01.02.1998)
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Conference Proceeding