110 results on '"Bosset, Jacques-Olivier"'
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2. Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat
3. Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios
4. Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study
5. Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat
6. Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry
7. Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry
8. A comparison and joint use of NIR and MIR spectroscopic methods for the determination of some parameters in European Emmental cheese
9. Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer
10. Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data
11. Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools
12. The potential of near infrared and fluorescence spectroscopies combined with chemometrics for the authentication of food products: example of Emmental cheeses produced in Europe
13. Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation
14. The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses
15. Emmental: real or fake? (Analysis and control)
16. Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography
17. Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder
18. Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat
19. Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat
20. Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry
21. Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry
22. Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses
23. Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies
24. Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants
25. Utilisation de la fluorescence frontale intrinsèque de fromages de type l'Etivaz AOC et Gruyère AOC pour reconnaître leur origine géographique
26. Analytical methods for the determination of the geographic origin of Emmental cheese : summary of a screening study
27. Identification de composés monoterpéniques, sesquiterpéniques et benzéniques dans un lait d'alpage très riche en ces substances
28. Authenticity of Emmentaler cheese Switzerland™
29. Caractérisation microbiologique, chimique et sensorielle de laits, de caillés et de fromages de chèvre tessinois de types formaggini (büscion, robiola) et formaggella
30. Determination of lactoperoxidase in heat treated milk : comparison of a new rapid quantitative reflectometric test with a qualitative reference test
31. Mono-, di- and trimethyl benzene in frozen cheese samples : natural metabolites or environmental pollutants?
32. Feasibility study: Detection of 'rind taste' off-flavour in Swiss Emmental cheese using an 'electronic nose' and a GC-MS
33. Ringversuch 'Qualitativer Nachweis der Lactoperoxidase in Milch'
34. Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses
35. Data transferability between two MS-based electronic noses using processed cheeses and evaporated milk as reference materials
36. Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes
37. Etude des composés volatils du Vacherin fribourgeois et du Vacherin Mont-d'Or = Study of the volatile compoinds of the Vacherin Fribourgeois and (Swiss) Vacherin Mont-d'Or cheese varieties
38. Vorkommen und Verhalten von Dimethylsulfid und Dimethyldisulfid in erhitzter Milch und Vergleich verschiedener GC-Detektoren = Occurrence and behaviour of dimethylsulfide and dimethyldisulfide in milk by heat treatment and comparison of various GC-detectors
39. Die Bestimmung der freien Fettsäuren in Milch und Rahm. Teil VI, Vergleich der visuellen und potentiometrischen Titrationsmethode in verschiedenen Laboratorien = The determination of free fatty acids in milk and cream. Part VI, Evaluation of a further collaborative study using the visual and the potentiometric titration methods
40. Die Bestimmung der freien Fettsäuren in Milch und Rahm. Teil IV, Standardisierung der Extraktion von freien Fettsäuren und Untersuchung der Probenstabilität = The determination of free fatty acids in milk and cream. Part IV, Standardisation of the FFA-extraction and study of the sample stability
41. Comparison of various sample treatments for the analysis of volatile compounds by GC-MS: Application to the Swiss Emmental cheese
42. Die Bestimmung der freien Fettsäuren in Milch und Rahm. Teil V, Chemische und thermische Stabilisierung der Proben = The determination of free fatty acids in milk and cream. Part V, Chemical and thermal stabilisation of the samples
43. HPLC-Bestimmungsmethoden in der Qualitätskontrolle von Milch und Milchprodukten = HPLC-methods for quality assurance of milk and dairy products
44. Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat
45. Authentication of the botanical origin of honey using profiles of classical measurands and discriminant analysis
46. Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios
47. Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study
48. Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat
49. Authentication of the Botanical and Geographical Origin of Honey by Front-Face Fluorescence Spectroscopy
50. Authentication of the Botanical and Geographical Origin of Honey by Mid-Infrared Spectroscopy
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