P. Pollien

发表

A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics

M. Ramaioli, I. Souchon, I. Trelea, 2014 .

Influence of in-mouth aroma release on individual perception

N. Antille, L. Mioche, P. Pollien, 2006 .

Liquid–air partitioning of volatile compounds in coffee: dynamic measurements using proton-transfer-reaction mass spectrometry

C. Yeretzian, W. Lindinger, A. Jordan, 2003 .

Proton Transfer Reaction Mass Spectrometry , a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food

C. Yeretzian, I. Blank, P. Pollien, 2022 .

Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons

F. Montigon, A. Chaintreau, M. Baumgartner, 1997 .

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.

Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS.

T. Märk, C. Yeretzian, I. Blank, 2005, Analytical Chemistry.

Hyphenated headspace-gas chromatography-sniffing technique

M. Baumgartner, P. Pollien, R. Muñoz-Box, 1997 .

Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.

I. Blank, M. Alonso, P. Pollien, 2004, Journal of agricultural and food chemistry.

Simultaneous distillation-extraction : preparative recovery of volatiles under mild conditions in batch or continuous operations

L. Fay, A. Chaintreau, P. Pollien, 1998 .

Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton-transfer reaction mass spectrometry.

A. Rytz, M. Leser, L. Sagalowicz, 2007, Journal of agricultural and food chemistry.

Wheat and Rice Bran as Natural Additives for the Protection of Fish Oil from Oxidation

P. Pollien, R. Bel-Rhlid, Greta Canelli, 2021, ACS Food Science & Technology.

Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.

T. Märk, I. Blank, P. Pollien, 2006, Journal of agricultural and food chemistry.

Formation of odour-active compounds in maillard model systems based on proline

C. Yeretzian, I. Blank, S. Devaud, 2003 .

Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions.

D. D. Roberts, P. Pollien, B. Watzke, 2003, Journal of agricultural and food chemistry.

Relative Influence of Milk Components on Flavor Compound Volatility

D. D. Roberts, P. Pollien, 2000 .

Shedding light on excessive crying in babies

F. Lazeyras, P. Hüppi, D. Van de Ville, 2020, Pediatric Research.

Analysis of aroma release during microwave heating

D. D. Roberts, P. Pollien, 1997 .

Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems.

I. Blank, M. Alonso, P. Pollien, 2005, Journal of agricultural and food chemistry.

Mechanisms of acrylamide formation: Maillard-induced transformation of asparagine.

I. Blank, R. Stadler, S. Devaud, 2005, Advances in experimental medicine and biology.

Mechanisms of Acrylamide Formation

I. Blank, R. Stadler, S. Devaud, 2005 .

Maillard-induced transformation ofasparagine

I. Blank, R. Stadler, S. Devaud, 2005 .

Individualization of Flavor Preferences: Toward a Consumer-centric and Individualized Aroma Science.

C. Yeretzian, C Yeretzian, P Pollien, 2004, Comprehensive reviews in food science and food safety.

Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform

P. Pollien, Mélanie Bordeaux, C. Moccand, 2023, Journal of agricultural and food chemistry.

First attempt of odorant quantitation using gas chromatography-olfactometry.

L. Fay, A. Chaintreau, M. Baumgartner, 1999, Analytical chemistry.

Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

D. D. Roberts, N. Antille, C. Yeretzian, 2003, Journal of agricultural and food chemistry.

fMRI-based Neuronal Response to New Odorants in the Newborn Brain

F. Lazeyras, P. Hüppi, R. Hà-Vinh Leuchter, 2018, Cerebral cortex.

Prediction of the overall sensory profile of espresso coffe by on-line headspace measurement using proton transfer reaction-mass spectrometry

D. Labbe, A. Rytz, M. Juillerat, 2006 .

When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee.

C. Yeretzian, D. Labbe, A. Rytz, 2008, Analytical chemistry.

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee.

J. C. Germain, J. Sudre, N. Pineau, 2012, Food & function.

Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption.

J. C. Germain, N. Pineau, K. Engel, 2011, Journal of agricultural and food chemistry.

Effect of short-duration lipid supplementation on fat oxidation during exercise and cycling performance.

F. Borrani, J. Décombaz, D. Grathwohl, 2013, Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme.

Nosespace analysis with proton-transfer-reaction mass spectrometry: intra- and interpersonal variability.

D. D. Roberts, C. Yeretzian, P. Pollien, 2003 .

Identification of ethyl formate as a quality marker of the fermented off-note in coffee by a nontargeted chemometric approach.

Imre Blank, Christian Lindinger, Charles Lambot, 2009, Journal of agricultural and food chemistry.