Two techniques for the measurement of the volability of aroma compounds [head-space analysis, exponential dilutors]
Sorrentino, F. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France). Laboratoire de Biologie Physico-Chimique), Voilley, A, Richon, D
Published in Sciences des aliments (1984)
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Published in Sciences des aliments (1984)
Journal Article
Effects of ethanol on the binding of aroma compounds on proteins and their surface hydrophobicity
Lubbers, S. (Universite de Dijon (France). Institut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie), Voilley, A, Charpentier, C, Feuillat, M
Published in Colloques de l'INRA (France) (1995)
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Published in Colloques de l'INRA (France) (1995)
Journal Article
Extraction and determination of sugars using high performance liquid chromatography in red fruit purees. Comparison with other methods [strawberry, raspberry; enzyme electrode, refractometry]
Bettenfeld, M.L. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France). Laboratoire de Biologie Physico-Chimique), Voilley, A
Published in Sciences des aliments (1983)
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Published in Sciences des aliments (1983)
Journal Article
Effect of sodium chloride concentration and ripening time on the sensory characteristics of camembert cheese with addition of magnesium
Lesage, L. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France)), Sauvageot, F, Voilley, A, Lorient, D
Published in Lait (1992)
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Published in Lait (1992)
Journal Article
The influence of the composition of model liquid culture medium on vapor liquid partition coefficient of aroma substances
Le Thanh, M. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France). Laboratoire de Biologie Physico Chimique), Voilley, A, Phan Tan Luu, R
Published in Sciences des aliments (1993)
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Published in Sciences des aliments (1993)
Journal Article
Effect of water temperature on the organoleptic quality of drinking coffee
Voilley, A, Pierret, P, Sauvageot, F. (Dijon Univ., 21 (France). Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation)
Published in Annales de la nutrition et de l'alimentation (1980)
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Published in Annales de la nutrition et de l'alimentation (1980)
Journal Article
Physico-chemical phenomena of the freezing process: Activity of water below 0 C
Schneeberger, R, Weisser, H. (Institut fuer Lebensmittelver-fahrenstechnik, Karlsruhe (Germany, F.R.)), Voilley, A. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, 21 - Dijon (France))
Published in Science et Technique du Froid (France) (1977)
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Published in Science et Technique du Froid (France) (1977)
Conference Proceeding
Activity of water below 0 degree centigrade
Schneeberger, R, Weisser, H. (Karlsruhe Univ. (TH) (Germany, F.R.). Inst. fuer Lebensmittelverfahrenstechnik), Voilley, A. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, 21 - Dijon (France))
Published in Refrigeration Science and Technology (IIR) (1977)
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Published in Refrigeration Science and Technology (IIR) (1977)
Conference Proceeding
Interactions between aromas and other components of wines. Development of a dialysis system in equilibrium
Lubbers, S. (Universite de Dijon (France). Institut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie), Charpentier, C, Feuillat, M, Voilley, A
Year of Publication 1993
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Year of Publication 1993
Conference Proceeding
Influence of yeast-origin macromolecules of a model-wine. Instrumental approach
Lubbers, S. (Universite de Dijon (France). Institut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie), Charpentier, C, Feuillat, M, Voilley, A
Year of Publication 1993
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Year of Publication 1993
Conference Proceeding