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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
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2012 | 2 |
2013 | 1 |
2015 | 1 |
2020 | 1 |
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2022 | 3 |
2023 | 1 |
2024 | 0 |
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Page 1
Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor).
Food Res Int. 2023 Jan;163:112260. doi: 10.1016/j.foodres.2022.112260. Epub 2022 Nov 30.
Food Res Int. 2023.
PMID: 36596170
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.
Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F.
Pittari E, et al. Among authors: gourrat k.
Food Chem. 2022 Mar 15;372:131229. doi: 10.1016/j.foodchem.2021.131229. Epub 2021 Sep 27.
Food Chem. 2022.
PMID: 34624784
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Metabolism of Cysteine Conjugates and Production of Flavor Sulfur Compounds by a Carbon-Sulfur Lyase from the Oral Anaerobe Fusobacterium nucleatum.
Neiers F, Gourrat K, Canon F, Schwartz M.
Neiers F, et al. Among authors: gourrat k.
J Agric Food Chem. 2022 Aug 17;70(32):9969-9979. doi: 10.1021/acs.jafc.2c01727. Epub 2022 Aug 3.
J Agric Food Chem. 2022.
PMID: 35920882
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Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study.
Deuscher Z, Gourrat K, Repoux M, Boulanger R, Labouré H, Le Quéré JL.
Deuscher Z, et al. Among authors: gourrat k.
Molecules. 2020 Apr 15;25(8):1809. doi: 10.3390/molecules25081809.
Molecules. 2020.
PMID: 32326405
Free PMC article.
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Sesquiterpene volatile organic compounds (VOCs) are markers of elicitation by sulfated laminarine in grapevine.
Chalal M, Winkler JB, Gourrat K, Trouvelot S, Adrian M, Schnitzler JP, Jamois F, Daire X.
Chalal M, et al. Among authors: gourrat k.
Front Plant Sci. 2015 May 19;6:350. doi: 10.3389/fpls.2015.00350. eCollection 2015.
Front Plant Sci. 2015.
PMID: 26042139
Free PMC article.
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Dry vs soaked wood: modulating the volatile extractible fraction of oak wood by heat treatments.
Duval CJ, Sok N, Laroche J, Gourrat K, Prida A, Lequin S, Chassagne D, Gougeon RD.
Duval CJ, et al. Among authors: gourrat k.
Food Chem. 2013 May 1;138(1):270-7. doi: 10.1016/j.foodchem.2012.09.117. Epub 2012 Nov 8.
Food Chem. 2013.
PMID: 23265487
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Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour.
Murat C, Gourrat K, Jerosch H, Cayot N.
Murat C, et al. Among authors: gourrat k.
Food Chem. 2012 Dec 1;135(3):913-20. doi: 10.1016/j.foodchem.2012.06.015. Epub 2012 Jun 19.
Food Chem. 2012.
PMID: 22953805
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