52 results on '"Dufour, Jean-Pierre"'
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2. List of Contributors
3. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics
4. Assessment of fresh salmon quality under different storage conditions using solid phase micro-extraction
5. Identification of character impact odorants in coriander and wild coriander leaves using GC-olfactometry and GC x GC-TOFMS
6. Cachaça, Pisco and Tequila
7. Solid-Phase Microextraction Combined with Gas Chromatography-Olfactometry for Analysis of Cheese Aroma
8. Tequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilas
9. [39] Plasma membrane ATPase from the yeast Saccharomyces cerevisiae
10. [38] Plasma membrane ATPase from the yeast Schizosaccharomyces pombe
11. The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system
12. Emerging Opportunities for Flavor Analysis through Hyphenated Gas Chromatography†
13. Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition
14. Consumer freshness perceptions of breads, biscuits and cakes
15. Multiple component isolation in preparative multidimensional gas chromatography with characterisation by mass spectrometry and nuclear magnetic resonance spectroscopy
16. The sensory quality of fresh bread: Descriptive attributes and consumer perceptions
17. Method for Small-Molecule Discovery Based on Microscale-Preparative Multidimensional Gas Chromatography Isolation with Nuclear Magnetic Resonance Spectroscopy
18. Characterization of Monolaurin Resistance in Enterococcus faecalis
19. Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus L.) Essential Oil from Four Different Varieties
20. Trehalose Biosynthesis in Rhizobium leguminosarum bv. trifolii and Its Role in Desiccation Tolerance
21. The combination of gas chromatography–olfactometry and multidimensional gas chromatography for the characterisation of essential oils
22. Physicochemical and quality characteristics of cold-pressed flaxseed oils
23. Composition of the Leaf Essential Oil ofCinnamomum verum(Lauraceae) from Fiji Islands
24. Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME−GC−MS
25. Gas chromatography-olfactometry
26. Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC–TOFMS)
27. Application of comprehensive multidimensional gas chromatography combined with time‐of‐flight mass spectrometry (GC×GC‐TOFMS) for high resolution analysis of hop essential oil
28. TheSaccharomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles
29. Retention time reproducibility in comprehensive two-dimensional gas chromatography using cryogenic modulation
30. Expression Levels of the Yeast Alcohol Acetyltransferase GenesATF1,Lg-ATF1, andATF2Control the Formation of a Broad Range of Volatile Esters
31. Flavor-active esters: Adding fruitiness to beer
32. Quantitative Analysis of Beer Aromatic Alcohols Using Stable Isotope Dilution Assay
33. Alcohol acetyltransferases and the significance of ester synthesis in yeast
34. Characterization of the Reaction of Bisulfite with Unsaturated Aldehydes in a Beer Model System Using Nuclear Magnetic Resonance Spectroscopy
35. Amino Acid Replacements at Seven Different Histidines in the Yeast Plasma Membrane H+−ATPase Reveal Critical Positions at His285 and His701
36. Functional Complementation of a Null Mutation of the Yeast Saccharomyces cerevisiae Plasma Membrane H+-ATPase by a Plant H+-ATPase Gene
37. Inhibition of yeast plasma membrane H+-ATPase by fluoroaluminates
38. Relationships between the chemical composition and sensory evaluation of lager beers
39. Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses
40. Camu-camuMyrciaria dubia (HBK) McVaugh: Chemical composition of fruit
41. Short-chain and medium-chain aliphatic-ester synthesis in Saccharomyces cerevisiae
42. Ascorbic, Dehydroascorbic and Isoascorbic Acid Simultaneous Determinations by Reverse Phase Ion Interaction HPLC
43. Characteristic aroma profiles of unifloral honeys obtained with a dynamic headspace GC-MS system
44. In Vivo and in Vitro Investigations of the Synthesis ofS-Methylmethionine during Barley Germination
45. Decrease of the plasma membrane H+-ATPase activity during late exponential growth of Saccharomyces cerevisiae
46. Comparative study of an adenosine triphosphatase trigger-fused lipid vesicle and other vesicle forms of dimyristoylphosphatidylcholine
47. THE H+-ATPase OF THE YEAST PLASMA MEMBRANE
48. Direct Assay of S-Methylmethionine Using High-Performance Liquid Chromatography and Fluorescence Techniques
49. Comparison of the Properties of Plasma Membrane-Bound and Mitochondria-Bound ATPases in the Yeast Schizosaccharomyces pombe
50. An electrogenic proton pump in plasma membranes from the cellular slime mouldDictyostelium discoideum
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