J. Adda

发表

Production de styrène par Penicillium camemberti Thom

J. Adda, J. Dekimpe, L. Vassal, 1989 .

Phenylbutan-2-one -d-glucosides from raspberry fruit

D. Barron, P. Schreier, J. Adda, 1990 .

Occurrence of sesquiterpenes in mountain cheese volatiles

J. Adda, J. Dumont, 1978 .

The chemistry of flavour and texture generation in cheese

J. Gripon, J. Adda, L. Vassal, 1982 .

Effects of income and wealth on GHQ depression and poor self rated health in white collar women and men in the Whitehall II study

M. Marmot, G. Davey Smith, P. Martikainen, 2003, Journal of epidemiology and community health.

Production of S-Methylthioacetate by Micrococcus Cheese Strains

J. Adda, A. Cuer, G. Dauphin, 1979 .

Flavor Constituents of Aqueous Fraction Extracted from Comte Cheese by Liquid Carbon Dioxide

J. Einhorn, J. Gripon, D. L. Bars, 1993 .

Study of the biosynthesis of 3-isopropyl-2-methoxypyrazine produced by Pseudomonas taetrolens

A. Gallois, J. Adda, Annie N. Gallois, 1988 .

The evolution of champagne volatiles during ageing

J. Adda, D. Loyaux, Sylviane Roger, 1981 .

Production of S-Methylthioacetate by Brevibacterium linens

J. Adda, A. Cuer, G. Dauphin, 1979, Applied and environmental microbiology.

SOME RECENT ADVANCES IN THE KNOWLEDGE OF CHEESE FLAVOR

J. Adda, J. Dumont, Sylviane Roger, 1978 .

Improving the pension system and the welfare of retirees in Israel

Claude Giorno, J. Adda, 2016 .

Peroxides as a source of error in the quantitative determination of monocarbonyls in cheese.

J. Adda, G. Pradel, 1980 .

Production ofS-Methylthioacetate byMicrococcusCheese Strains

J. Adda, A. Cuer, G. Dauphin, 1979 .