José Antonio Piornos Martinez

24
Documents
Identifiants chercheurs

Publications

Publications

Deposit thumbnail

Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt

José A. Piornos , Dimitris P Balagiannis , Elisabeth Koussissi , August Bekkers , Johan Vissenaekens et al.

Food Chemistry, 2025, 464, pp.141532. ⟨10.1016/j.foodchem.2024.141532⟩

Article dans une revue hal-04791657v1
Deposit thumbnail

Alcohol-free and low alcohol beers: Aroma chemistry and sensory characteristics

José A. Piornos , Elisabeth Koussissi , Dimitrios P. Balagiannis , Eric Brouwer , Jane Parker

Comprehensive Reviews in Food Science and Food Safety, 2023, 22 (1), pp.233-259. ⟨10.1111/1541-4337.13068⟩

Article dans une revue (article de synthèse) hal-03839256v1
Deposit thumbnail

Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects

Mónica Flores , José A. Piornos

Meat Science, 2021, 182, pp.108636. ⟨10.1016/j.meatsci.2021.108636⟩

Article dans une revue (article de synthèse) hal-03805625v1
Deposit thumbnail

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

José A. Piornos , Dimitrios Balagiannis , Lisa Methven , Elisabeth Koussissi , Eric Brouwer et al.

Journal of Agricultural and Food Chemistry, 2020, 68 (37), pp.10088-10096. ⟨10.1021/acs.jafc.0c03902⟩

Article dans une revue hal-03805645v1

Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method

José Antonio Piornos Martinez , Alexia Delgado , Rémi C.J. de la Burgade , Lisa Methven , Dimitrios Balagiannis et al.

Food Research International, 2019, 123, pp.317-326. ⟨10.1016/J.FOODRES.2019.04.034⟩

Article dans une revue hal-03805650v1

Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation

José A. Piornos , César Burgos-Díaz , Eduardo Morales , Mónica Rubilar , Francisca Acevedo

Food Hydrocolloids, 2017, 63, pp.139-148. ⟨10.1016/j.foodhyd.2016.08.031⟩

Article dans une revue hal-03806229v1
Deposit thumbnail

Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt-CGNA®(Lupinus luteus)

César Burgos-Díaz , José Antonio Piornos Martinez , Traudy Wandersleben , Takahiro Ogura , Xaviera Hernández et al.

Journal of Food Science, 2016, 81, pp.C1699 - C1706. ⟨10.1111/1750-3841.13350⟩

Article dans une revue hal-03806244v1

Utilization of proteins from AluProt‐CGNA (a novel protein‐rich lupin variety) in the development of oil‐in‐water multilayer emulsion systems

César Burgos‐díaz , Miguel Gallardo , Eduardo Morales , José A. Piornos , Ana Marqués et al.

European Journal of Lipid Science and Technology, 2016, 118 (7), pp.1104-1112. ⟨10.1002/ejlt.201500260⟩

Article dans une revue istex hal-03805664v1
Deposit thumbnail

Functional and physicochemical properties of a protein isolate from Alu Prot -CGNA: A novel protein-rich lupin variety ( Lupinus luteus )

José A. Piornos , César Burgos-Díaz , Takahiro Ogura , Eduardo Morales , Mónica Rubilar et al.

Food Research International, 2015, 76, pp.719 - 724. ⟨10.1016/j.foodres.2015.07.013⟩

Article dans une revue hal-03806237v1
Deposit thumbnail

The impact of selected odorant combinations in wine oxidative aroma and their interactive role on the olfactory perception

Ángel Manuel Aragón-Capone , Noëlle Béno , José Antonio Piornos , Thierry Thomas-Danguin , Vicente Ferreira et al.

Macrowine 2025, Free University of Bozen-Bolzano, Jun 2025, Bolzano, Italy

Communication dans un congrès hal-05140919v1

The role of ethanol as a modulator of aroma release in alcoholic drinks

José A. Piornos

17th International Weurman Flavour Research Symposium, Wageningen University & Research, Sep 2024, Wageningen, Netherlands

Communication dans un congrès hal-04968394v1

The missing role of ethanol in alcohol-free drinks from the perspective of flavour chemistry

Loïc Joubert-Laurencin , Thierry Thomas-Danguin , José Antonio Piornos Martinez

The 4. international Flavor and Fragrance conference, IFFC2024, Nov 2024, Auckland, New Zealand

Communication dans un congrès hal-04856935v1
Deposit thumbnail

Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing process

José Antonio Piornos Martinez , Jean-Philippe Kanter , Dimitrios P Balagiannis , Elisabeth Koussissi , August Bekkers et al.

16. Weurman Flavour Research Symposium, May 2021, Dijon, France. ⟨10.5281/zenodo.5574966⟩

Communication dans un congrès hal-03806274v1
Deposit thumbnail

Characterisation of the key aroma compounds in alcoholfree beer base by gas chromatography-olfactometry

José A. Piornos , Dimitris P Balagiannis , Elisabeth Koussissi , Eric Brouwer , Jane K Parker

15. Weurman Flavour Research Symposium, Graz University of Technology, Sep 2017, Graz, Austria. pp.343-346

Communication dans un congrès hal-03839588v1
Deposit thumbnail

How does alcohol content affect the release of aroma compounds in drinks

Loïc Joubert-Laurencin , Thierry Thomas-Danguin , José A Piornos

17th International Weurman Flavour Research Symposium, Sep 2024, Wageningen, Netherlands

Poster de conférence hal-04968423v1

Effect of calculation methods and presence of false positives on perception thresholds

José Antonio Piornos Martinez , Alexia Delgado , Rémi de la Burgade , Lisa Methven , Dimitrios Balagiannis et al.

45. annual meeting - association for chemoreception sciences (AChemS), Apr 2023, Bonita Springs, Florida, United States.

Poster de conférence hal-04095297v1
Deposit thumbnail

Understanding odour thresholds: A Quantitative Structure-Property Relationship study of the role of the molecular structure

José Antonio Piornos Martinez , Anne Tromelin

13. Wartburg symposium on flavour chemistry and biology, Oct 2023, Eisenach, Germany

Poster de conférence hal-04228193v1

Efecto del método de cálculo y de la presencia de falsos positivos en los umbrales de percepción

José Antonio Piornos Martinez , Alexia Delgado , Rémi de la Burgade , Lisa Methven , Dimitrios Balagiannis et al.

5. congreso de la associacion espanola de profesionales de analisis sensorial, Jun 2023, Gerone, España

Poster de conférence hal-04145379v1
Deposit thumbnail

Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt

José A. Piornos , Dimitrios P. Balagiannis , Elisabeth Koussissi , August Bekkers , Johan Vissenaekens et al.

ACS meeting Fall 2022, Aug 2022, Chicago, United States

Poster de conférence hal-03839573v1
Deposit thumbnail

Quantification of odour active compounds and calculation of their orthonasal and retronasal detection thresholds in alcohol-free beer

José A. Piornos , Dimitrios P Balagiannis , Elisabeth Koussissi , Eric Brouwer , Jane K Parker

12th Wartburg Symposium on Flavor Chemistry and Biology, May 2019, Eisenach, Germany

Poster de conférence hal-03839568v1
Deposit thumbnail

Determination of orthonasal and retronasal detection thresholds in a model alcohol-free beer: Comparison of calculation methods

José A. Piornos , Alexia Delgado , Rémi de la Burgade , Lisa Methven , Dimitrios P Balagiannis et al.

Eurosense. Eighth European Conference on Sensory and Consumer Research 2018, Sep 2018, Verona, Italy

Poster de conférence hal-03839559v1
Deposit thumbnail

Characterisation of the key aroma compounds in alcohol free beer base by aroma extract dilution analysis

José A. Piornos , Dimitrios P Balagiannis , Elisabeth Koussissi , Eric Brouwer , Jane K Parker

15th Weurman Flavour Research Symposium, Sep 2017, Graz, Austria

Poster de conférence hal-03839579v1
Deposit thumbnail

Flavour formation in foods

José A. Piornos

Master. M2 P2food, Dijon, France. 2022, 43 p

Cours hal-03839547v1