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Page 1
Multi-block classification of chocolate and cocoa samples into sensory poles.
Food Chem. 2021 Mar 15;340:127904. doi: 10.1016/j.foodchem.2020.127904. Epub 2020 Aug 25.
Food Chem. 2021.
PMID: 32890856
Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans.
Fayeulle N, Preys S, Roger JM, Boulanger R, Hue C, Cheynier V, Sommerer N.
Fayeulle N, et al. Among authors: preys s.
Metabolites. 2020 Jul 29;10(8):311. doi: 10.3390/metabo10080311.
Metabolites. 2020.
PMID: 32751281
Free PMC article.
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Modeling strategies for pharmaceutical blend monitoring and end-point determination by near-infrared spectroscopy.
Igne B, de Juan A, Jaumot J, Lallemand J, Preys S, Drennen JK, Anderson CA.
Igne B, et al. Among authors: preys s.
Int J Pharm. 2014 Oct 1;473(1-2):219-31. doi: 10.1016/j.ijpharm.2014.06.061. Epub 2014 Jul 6.
Int J Pharm. 2014.
PMID: 25003830
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Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences.
Deuscher Z, Andriot I, Sémon E, Repoux M, Preys S, Roger JM, Boulanger R, Labouré H, Le Quéré JL.
Deuscher Z, et al. Among authors: preys s.
J Mass Spectrom. 2019 Jan;54(1):92-119. doi: 10.1002/jms.4317.
J Mass Spectrom. 2019.
PMID: 30478865
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Direct mass spectrometry approaches to characterize polyphenol composition of complex samples.
Fulcrand H, Mané C, Preys S, Mazerolles G, Bouchut C, Mazauric JP, Souquet JM, Meudec E, Li Y, Cole RB, Cheynier V.
Fulcrand H, et al. Among authors: preys s.
Phytochemistry. 2008 Dec;69(18):3131-8. doi: 10.1016/j.phytochem.2008.03.016. Epub 2008 Apr 30.
Phytochemistry. 2008.
PMID: 18455206
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