Investigation of the antioxidant capacity of caramels: Combination of laboratory assays and C. elegans model
Moretton, Cédric, Gouttefangeas, Cécile, Dubois, Constance, Tessier, Frédéric Jacques, Fradin, Chantal, Prost-Camus, Emmanuelle, Prost, Michel, Haumont, Marc, Nigay, Henri
Published in Journal of functional foods (01.03.2021)
Published in Journal of functional foods (01.03.2021)
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Journal Article
Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release
Paravisini, Laurianne, Moretton, Cedric, Gouttefangeas, Cecile, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth
Published in Food research international (01.10.2017)
Published in Food research international (01.10.2017)
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Journal Article
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
Paravisini, Laurianne, Prot, Aurélie, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth
Published in Food chemistry (15.01.2015)
Published in Food chemistry (15.01.2015)
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Journal Article
Quantification of 4-Methylimidazole in Class III and IV Caramel Colors: Validation of a New Method Based on Heart-Cutting Two-Dimensional Liquid Chromatography (LC-LC)
Moretton, Cédric, Crétier, Gérard, Nigay, Henri, Rocca, Jean-Louis
Published in Journal of agricultural and food chemistry (27.04.2011)
Published in Journal of agricultural and food chemistry (27.04.2011)
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Journal Article
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
Paravisini, Laurianne, Septier, Chantal, Moretton, Cédric, Nigay, Henri, Arvisenet, Gaëlle, Guichard, Elisabeth, Dacremont, Catherine
Published in Food research international (01.03.2014)
Published in Food research international (01.03.2014)
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Journal Article
Qualitative and quantitative evaluation of mono- and disaccharides in d-fructose, d-glucose and sucrose caramels by gas–liquid chromatography–mass spectrometry
Ratsimba, Valérie, Fernández, José Manuel Garcı́a, Defaye, Jacques, Nigay, Henri, Voilley, Andrée
Published in Journal of Chromatography A (01.06.1999)
Published in Journal of Chromatography A (01.06.1999)
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Journal Article
Identification of compounds responsible for the odorant properties of aromatic caramel
Paravisini, Laurianne, Gourrat-Pernin, Karine, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth
Published in Flavour and fragrance journal (01.11.2012)
Published in Flavour and fragrance journal (01.11.2012)
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Journal Article
Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours
Moretton, Cédric, Crétier, Gérard, Nigay, Henri, Rocca, Jean-Louis
Published in Journal of Chromatography A (11.07.2008)
Published in Journal of Chromatography A (11.07.2008)
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Journal Article
Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours
MORETTON, Cédric, CRETIER, Gérard, NIGAY, Henri, ROCCA, Jean-Louis
Published in Journal of chromatography (2008)
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Published in Journal of chromatography (2008)
Journal Article
Qualitative and quantitative evaluation of mono- and disaccharides in d-fructose, d-glucose and sucrose caramels by gas–liquid chromatography–mass spectrometry : Di- d-fructose dianhydrides as tracers of caramel authenticity
Ratsimba, Valérie, Fernández, José Manuel Garcı́a, Defaye, Jacques, Nigay, Henri, Voilley, Andrée
Published in Journal of Chromatography A (04.06.1999)
Published in Journal of Chromatography A (04.06.1999)
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Journal Article
Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel
Paravisini, Laurianne, Gourrat-Pernin, Karine, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth
Published in Flavour and Fragrance Journal (2012)
Published in Flavour and Fragrance Journal (2012)
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Conference Proceeding
Characterization of Odor-Active Compounds in Aromatic Caramel by Gc-Olfactometry and Gc-Mass Spectrometry
Dacremont, Catherine, Nigay, Henri, Paravisini, Laurianne, Gouttefangeas, Cécile, Moretton, Cédric, Guichard, Elisabeth, Gourrat-Pernin, Karine
Published in Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium (2014)
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Published in Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium (2014)
Reference
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
Paravisini, Laurianne, Prot, Aurélie, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine
Published in Food Chemistry (167), 281-289. (2015) (2015)
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Published in Food Chemistry (167), 281-289. (2015) (2015)
Publication
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
Paravisini, Laurianne, Prot, Aurélie, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine
Published in Food Chemistry (167), 281-289. (2015) (2015)
Get more information
Published in Food Chemistry (167), 281-289. (2015) (2015)
Publication
Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry
Paravisini, Laurianne, Gourrat, Karine, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth
Published in Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium (2014)
Get full text
Published in Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium (2014)
Book Chapter
Chapter 48 - Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry
Paravisini, Laurianne, Gourrat-Pernin, Karine, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth
Published in Flavour Science (2014)
Published in Flavour Science (2014)
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Book Chapter