P. Tournayre

发表

Novel multi-gas chromatography-olfactometry device and software for the identification of odour-active compounds.

J. Berdagué, S. Cambou, P. Tournayre, 2007, Journal of chromatography. A.

Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.

U. Meierhenrich, Katharina Breme, J. Berdagué, 2009, Journal of agricultural and food chemistry.

Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

J. Berdagué, C. Sañudo, P. Tournayre, 2004 .

Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

P. Mirade, S. Portanguen, T. Astruc, 2022, Foods.

Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food.

A. Giri, J. Ratel, F. Mercier, 2015, Journal of chromatography. A.

Identification and origin of odorous sulfur compounds in cooked ham.

J. Berdagué, F. Mercier, P. Tournayre, 2014, Food chemistry.

Effect of nitrite on the odourant volatile fraction of cooked ham.

J. Berdagué, F. Mercier, Caroline Thomas, 2013, Food chemistry.

Toward the design of functional foods and biobased products by 3D printing: A review

Pierre-Sylvain Mirade, Thierry Astruc, Jason Sicard, 2018, Trends in Food Science & Technology.

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

J. Berdagué, G. Duflos, F. Mercier, 2012 .

Heat-induced volatiles and odour-active compounds in a model cheese

J. Berdagué, S. Portanguen, A. Kondjoyan, 2011 .

Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and alpha-tocopherol.

J. Berdagué, A. Cornu, T. Massouras, 2009, Journal of dairy science.

Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

Bruno Martin, Philippe Pradel, J. Berdagué, 2009 .

Fast characterization of cheeses by dynamic headspace-mass spectrometry.

C. Pérès, J. Berdagué, P. Tournayre, 2002, Analytical chemistry.

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

Elisabeth Guichard, Thierry Thomas-Danguin, J. Berdagué, 2012 .

Volatile Compounds of Viola odorata Absolutes: Identification of Odorant Active Markers to Distinguish Plants Originating from France and Egypt

J. Berdagué, O. Thomas, X. Fernandez, 2014, Chemistry & biodiversity.

Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

J. Berdagué, F. Mercier, P. Tournayre, 2015, Food chemistry.

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham.

Véronique Santé-Lhoutellier, V. Santé-Lhoutellier, J. Berdagué, 2010, Meat science.

Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.

A. Thierry, S. Lortal, J. Berdagué, 2008, Journal of dairy science.

Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography.

U. Meierhenrich, Katharina Breme, J. Berdagué, 2010, Journal of Agricultural and Food Chemistry.

A digital learning tool based on models and simulators for food engineering (MESTRAL)

Pierre-Sylvain Mirade, Kamal Kansou, Denis Flick, 2021, Journal of Food Engineering.

3D food printing: Genesis, trends and prospects

P. Mirade, J. Sicard, S. Portanguen, 2022, Future Foods.

Pyrolysis-mass spectrometry characterisation of ovine fat tissues according to diet

J. Berdagué, P. Tournayre, I. Sebastian, 2000 .

The "VIDEO-Sniff" method, a new approach for the "Vocabulary-Intensity-Duration" study of "Elementary Odours" perceived by gas-chromatography-olfaction.

J. Berdagué, P. Etiévant, J. L. Quéré, 2003 .