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CATHERINE DACREMONT
79
Documents
Researcher identifiers
catherine-dacremont
- IdRef : 15016081X
-
0000-0002-5990-5440
Presentation
Teaching
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Tests de différenciationCarlos Gomez-Corona; Maud Lelièvre-Desmas. Introducción al análisis sensorial y estudios con consumidores: Nuevas perspectivas [Introduction à l’analyse sensorielle et aux études consommateurs : Nouvelles perspectives], Partie I. Analyse sensorielle, XOC ESTUDIO, 2019, B07VLVT97Q (ASIN)
Book sections
hal-03695234v1
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Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicalityFlavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5
Book sections
hal-01182868v1
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Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studiesCurrent Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2
Book sections
hal-01182850v1
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Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometryFlavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1
Book sections
hal-01182825v1
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Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture ChangesFreshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩
Book sections
hal-02379099v1
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Fête de la science dans le Haut-Rhin2021
Other publications
hal-03698228v1
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Contribution to the characterization of three french textural descriptors: croustillant (crispy), craquant (crackle) and croquant (crunchy) by acoustic and sensory studiesIngénierie des aliments. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1992. Français. ⟨NNT : ⟩
Theses
tel-02392061v1
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