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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.
J Mass Spectrom. 2019 Jan;54(1):92-119. doi: 10.1002/jms.4317.
J Mass Spectrom. 2019.
PMID: 30478865
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: repoux m.
Molecules. 2020 Apr 15;25(8):1809. doi: 10.3390/molecules25081809.
Molecules. 2020.
PMID: 32326405
Free PMC article.
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Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.
Guichard E, Repoux M, Qannari EM, Laboure H, Feron G.
Guichard E, et al. Among authors: repoux m.
Food Funct. 2017 Feb 22;8(2):615-628. doi: 10.1039/c6fo01472k.
Food Funct. 2017.
PMID: 28091677
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Solid cheese consumption: quantification of oral coating.
Repoux M, Septier C, Palicki O, Guichard E, Feron G, Laboure H.
Repoux M, et al.
Arch Oral Biol. 2012 Jan;57(1):81-6. doi: 10.1016/j.archoralbio.2011.07.011. Epub 2011 Oct 24.
Arch Oral Biol. 2012.
PMID: 22024404
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Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing.
Labouré H, Repoux M, Courcoux P, Feron G, Guichard E.
Labouré H, et al. Among authors: repoux m.
Food Res Int. 2014 Oct;64:692-700. doi: 10.1016/j.foodres.2014.07.024. Epub 2014 Aug 14.
Food Res Int. 2014.
PMID: 30011705
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Non-equilibrium nitrogen DC-arc plasma treatment of TiO2 nanopowder.
Suzuki Y, Gonzalez-Aguilar J, Traisnel N, Berger MH, Repoux M, Fulcheri L.
Suzuki Y, et al. Among authors: repoux m.
J Nanosci Nanotechnol. 2009 Jan;9(1):256-60. doi: 10.1166/jnn.2009.j035.
J Nanosci Nanotechnol. 2009.
PMID: 19441304
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