C. Viallon

发表

Transfer of monoterpenes and sesquiterpenes from forages into milk fat

J. Berdagué, P. Pradel, J. Coulon, 2000 .

Desorbed terpenes and sesquiterpenes from forages and cheeses

J. Berdagué, P. Pradel, J. Coulon, 1999, Journal of Dairy Research.

Fat-borne volatiles and sheepmeat odour.

J. Berdagué, O. A. Young, S. Rousset-Akrim, 1997, Meat science.

Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses

J. Berdagué, P. Pradel, J. Coulon, 1998, Journal of Dairy Research.

Solid-phase microextraction-mass spectrometry: a new approach to the rapid characterization of cheeses.

C. Pérès, J. Berdagué, C Pérès, 2001, Analytical chemistry.

The effect of stage of ripening and packaging on volatile content and flavour of dry sausage

J. Martín, J. Berdagué, R. Talon, 1996 .

Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses.

J. Berdagué, P. Pradel, J. Coulon, 2000 .

Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry.

J. Berdagué, R. Talon, C. Viallon, 2002, Journal of microbiological methods.

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

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