C. Milo

发表

Identification and Quantitation of Aroma Compounds

C. Milo, 2001 .

Detection of odor defects in boiled cod and trout by gas chromatography : olfactometry of headspace samples

C. Milo, W. Grosch, 1995 .

Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.

D. D. Roberts, C. Milo, P. Pollien, 2000, Journal of agricultural and food chemistry.

Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees.

C. Milo, B. Schilter, R. Stadler, 2002, Journal of agricultural and food chemistry.

Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material

C. Milo, W. Grosch, 1996 .

Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material

C. Milo, W. Grosch, 1993 .

Effect of type of oil and addition of delta-tocopherol on model flavor compound stability during storage.

G. Reineccius, C. Milo, Ségolène Leclercq, 2007, Journal of agricultural and food chemistry.

Perceivable odorants in fresh and heated sweet cream butters

G. Reineccius, C. Milo, J. Budin, 2001 .

Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese

G. Reineccius, C. Milo, Gary A. Reineccius, 1997 .

Comparison of mass spectrometry-based electronic nose and solid phase microextraction gas chromatography-mass spectrometry technique to assess infant formula oxidation.

François Fenaille, René Fumeaux, F. Fenaille, 2003, Journal of agricultural and food chemistry.

Role of bound calcium ions in thermostable, proteolytic enzymes. Separation of intrinsic and calcium ion contributions to the kinetic thermal stability.

C. Milo, G. Voordouw, R. S. Roche, 1976, Biochemistry.

Quantification of Impact Odorants in Food by Isotope Dilution Assay: Strength and Limitations

C. Milo, I. Blank, 1998 .

Comparison of antioxidants to prevent oxidation of sulphur flavour compound in sunflower oil

G. Reineccius, C. Milo, Ségolène Leclercq, 2008 .

Coffee flavour precursors: contribution of water nonextractable green bean components to roasted coffee flavour.

C. Milo, Y. Fleury, T. Huynh-Ba, 2001 .

Structured fluids as microreactors for flavor formation by the Maillard reaction.

N. Garti, H. Watzke, M. Leser, 2000, Journal of Agricultural and Food Chemistry.

Quantification of Aroma-Impact Components by Isotope Dilution Assay—Recent Developments

L. Fay, C. Milo, I. Blank, 1999 .

Effects of cross-linking, capsule wall thickness, and compound hydrophobicity on aroma release from complex coacervate microcapsules.

G. Reineccius, C. Milo, Ségolène Leclercq, 2009, Journal of agricultural and food chemistry.