154 results on '"Dufour, Jean-Pierre"'
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2. Catalysts and Batteries Recycling to Produce Ferroalloys and High‐Speed Steel
3. Catalysts and Batteries Recycling to Produce Ferroalloys and High‐Speed Steel.
4. The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system
5. Consumer freshness perceptions of breads, biscuits and cakes
6. Multiple component isolation in preparative multidimensional gas chromatography with characterisation by mass spectrometry and nuclear magnetic resonance spectroscopy
7. The sensory quality of fresh bread: Descriptive attributes and consumer perceptions
8. Method for small-molecule discovery based on microscale-preparative multidimensional gas chromatography isolation with nuclear magnetic resonance spectroscopy
9. Trehalose biosynthesis in Rhizobium leguminosarum bv. trifolii and its role in desiccation tolerance
10. Physicochemical and quality characteristics of cold-pressed flaxseed oils
11. The combination of gas chromatography–olfactometry and multidimensional gas chromatography for the characterisation of essential oils
12. Assessment of fresh salmon quality under different storage conditions using solid phase micro-extraction
13. Identification of character impact odorants in coriander and wild coriander leaves using GC-olfactometry and GC x GC-TOFMS
14. List of Contributors
15. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics
16. Solid-Phase Microextraction Combined with Gas Chromatography-Olfactometry for Analysis of Cheese Aroma
17. Tequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilas
18. Amino acid replacements at seven different histidines in the yeast plasma membrane H+-ATPase reveal critical positions at His285 and His701
19. The Saccharomyces cerevisiae alcohol acetyl transferase gene ATF1 is a target of the cAMP/PKA and FGM nutrient-signalling pathways
20. Flavor-active esters: Adding fruitiness to beer
21. Characterization of monolaurin resistance in Enterococcus faecalis
22. Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters
23. [39] Plasma membrane ATPase from the yeast Saccharomyces cerevisiae
24. [38] Plasma membrane ATPase from the yeast Schizosaccharomyces pombe
25. 22 - Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics
26. Emerging Opportunities for Flavor Analysis through Hyphenated Gas Chromatography†
27. Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition
28. Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus L.) Essential Oil from Four Different Varieties
29. Composition of the Leaf Essential Oil ofCinnamomum verum(Lauraceae) from Fiji Islands
30. Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME−GC−MS
31. Gas chromatography-olfactometry
32. 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)
33. Application of comprehensive multidimensional gas chromatography combined with time‐of‐flight mass spectrometry (GC×GC‐TOFMS) for high resolution analysis of hop essential oil
34. TheSaccharomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles
35. Retention time reproducibility in comprehensive two-dimensional gas chromatography using cryogenic modulation
36. Expression Levels of the Yeast Alcohol Acetyltransferase GenesATF1,Lg-ATF1, andATF2Control the Formation of a Broad Range of Volatile Esters
37. Study of S-adenosyl-L-methionine: L-methionine S-methyltransferase from green barley malt
38. Quantitative Analysis of Beer Aromatic Alcohols Using Stable Isotope Dilution Assay
39. Purification and characterisation of L-methionine-S- methyltransferase from green barley malt
40. Bacteriological Studies on Domiati Cheese
41. Alcohol acetyltransferases and the significance of ester synthesis in yeast
42. Relationships between chemical composition and sensory evaluation of lager beers
43. Discrimination between unifloral honeys using the heavy volatile composition
44. La synthèse des esters aliphatiques volatils chez Saccharomyces cerevisiae au cours de la fermentation: régulation et purification d'une alcool acétyltransférase
45. Characterization of the Reaction of Bisulfite with Unsaturated Aldehydes in a Beer Model System Using Nuclear Magnetic Resonance Spectroscopy
46. Étude du pouvoir moussant de la gélatine en relation avec ses propriétés physico-chimiques
47. Statistical and sensory study on the specificity of special beers of the same type
48. Sensory evaluation of lager beers related to their chemical composition
49. Investigation of volatile flavour compounds in fresh and ripened Domiati cheese
50. Characteristic aroma profiles of unifloral honeys
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