J. Crouzet

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Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

S. Bureau, S. Guillot, Laurence Peytavi, 2006 .

Free and bound flavour components of Amazonian fruits: 2. Cupuaçu volatile compounds.

R. Boulanger, J. Crouzet, 2000 .

6-O-α-l-Arabinopyranosyl-β-d-glucopyranosides as aroma precursors from passion fruit

R. Baumes, J. Brillouet, J. Crouzet, 1996 .

Identification and quantification of passion fruit cyanogenic glycosides.

R. Baumes, J. Crouzet, D. Chassagne, 1996 .

Glycosidically Bound Eugenol and Methyl Salicylate in the Fruit of Edible Passiflora Species

R. Baumes, J. Crouzet, D. Chassagne, 1997 .

Identification of Passion Fruit Glycosides by Gas Chromatography/Mass Spectrometry

R. Baumes, J. Crouzet, D. Chassagne, 1998 .

Enzymatic hydrolysis of edible Passiflora fruit glycosides

R. Boulanger, J. Crouzet, D. Chassagne, 1999 .

Free and bound flavour components of amazonian fruits. 1: Bacuri

R. Boulanger, J. Crouzet, D. Chassagne, 1999 .

Infinite dilution activity coefficients and relative volatilities of some aroma compounds

J. Crouzet, A. Sadafian, 1987 .

Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu.

R. Boulanger, J. Crouzet, 2000 .

Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds

R. Boulanger, J. Crouzet, 2001 .

Chapter Eight FLAVOR BIOGENERA TION

J. Crouzet, 1997 .

Partial purification and properties of plantain polyphenol oxidase

J. Crouzet, J. A. Ngalani, A. Signoret, 1993 .

Volatile Components of African Mango

J. Crouzet, M. Sakho, S. Seck, 2006 .

Characterization of Additional Volatile Flavor Components of Apricot

J. Crouzet, G. Chairote, F. Rodriguez, 1981 .

[7] Formation of volatile compounds by thermal degradation of carotenoids

J. Crouzet, P. Kanasawud, 1992 .

HPLC Separation of Fruit Diastereoisomeric Monoterpenyl Glycosides

C. Salles, J. Crouzet, J. Jallageas, 1993 .

Determination of trifluoroacetylated glycosides by gas chromatography coupled to methane negative chemical ionization mass spectrometry

R. Baumes, J. Lepoutre, J. Crouzet, 1995 .

Formation of Aroma by Hydrolysis of Glycosidically Bound Components

C. Salles, J. Crouzet, V. Reyné, 1992 .

Apricot glycosidically bound volatile components

C. Salles, J. Tabet, J. Crouzet, 1991 .

Transglycosylation reaction of endoxylanase from Trichoderma longibrachiatum

J. Crouzet, N. Kadi, 2008 .

Enzymatic synthesis of primeverosides using transfer reaction by Trichoderma longibrachiatum xylanase

J. Crouzet, N. Kadi, 2006 .

Grape Alcohol Dehydrogenase. II. Kinetic Studies: Mechanism, Substrate, and Coenzyme Specificity

C. Salles, M. Nicolas, J. Crouzet, 1987 .

Eggplant polyphenol oxidase: Purification, characterisation and properties

J. Crouzet, A. Signoret, Mohamed Hassas Roudsari, 1981 .

Partial purification and initial studies of the tomato L-alanine:2-oxoglutarate aminotransferase.

J. Crouzet, J. Rech, 1974, Biochimica et biophysica acta.

African Mango Glycosidically Bound Volatile Compounds

J. Crouzet, D. Chassagne, M. Sakho, 1997 .

Enantiodifferentiation of four ?-lactones produced byPenicillium Roqueforti

P. Chalier, J. Crouzet, 1998 .

Study of aroma compound-natural polymer interactions by dynamic coupled column liquid chromatography

J. Crouzet, S. Langourieux, 1995 .

Aroma compounds-proteins interaction using headspace techniques.

J. Crouzet, E. Jouenne, 2001, Advances in experimental medicine and biology.

Determination of apparent binding constants for aroma compounds with beta-lactoglobulin by dynamic coupled column liquid chromatography.

J. Crouzet, E. Jouenne, 2000, Journal of agricultural and food chemistry.

Evidence for the Occurrence of Lipoxygenase Activity in Grapes (Variety Carignane)

J. Crouzet, H. Chan, K. Price, 1983, American Journal of Enology and Viticulture.

Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium. 2. Lycopene degradation

J. Crouzet, P. Kanasawud, 1990 .

VOLATILE COMPONENTS MODIFICATIONS DURING HEAT TREATMENT OF FRUIT JUICES

J. Crouzet, S. Seck, G. Chairote, 1983 .

Formation of Volatile Compounds in Sugar‐Phenylalanine and Ascorbic Acid‐Phenylalanine Model Systems during Heat Treatment

J. Crouzet, S. Seck, 1981 .

INTERACTION OF AROMA COMPOUNDS WITH β-LACTOGLOBULIN

J. Crouzet, E. Jouenne, 1996 .

Methyl ketone production from copra oil by Penicillium roqueforti spores

P. Chalier, J. Crouzet, 1998 .

Production of volatile components by Penicillium roqueforti cultivated in the presence of soya bean oil

P. Chalier, J. Crouzet, 1993 .

Evidence and characterization of glycosidically bound volatile components in fruits

P. Chalier, C. Salles, J. Crouzet, 1988 .

Structural „memory effects”︁ influencing decompositions of glucose alkoxide anions produced from monoterpene glycoside isomers in tandem mass spectrometry

R. Cole, J. Tabet, J. Crouzet, 1989 .

Study of Aroma Compounds-Polysaccharides Interactions by Dynamic Exponential Dilution

J. Crouzet, S. Langourieux, 1994 .

Tomato volatile components: Effect of processing

J. Crouzet, V. Sieso, 1977 .

Tracers of apricot aromatic quality.

S. Bureau, S. Guillot, R. Boulanger, 2003 .

Volatile Components of Clove Essential Oil (Eugenia caryophyllus Spreng): Neutral Fraction

J. Crouzet, M. Muchalal, 1985 .

Grape Alcohol Dehydrogenase. I. Isolation and Characterization

M. Nicolas, J. Crouzet, I. Molina, 1986, American Journal of Enology and Viticulture.

Study of interactions between aroma compounds and glycopeptides by a model system

J. Crouzet, S. Langourieux, 1997 .

Effect of pH on Retention of Aroma Compounds by β-Lactoglobulin

J. Crouzet, E. Jouenne, 2000 .