José Antonio Piornos Martinez

Identifiants chercheurs

IdHAL :

josepiornos

ResearcherID :

ABG-1394-2020

Publications

Article dans une revue (9)

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 Vissenaekenset al. Food Chemistry, 2025, 464, pp.141532. ⟨10.1016/j.foodchem.2024.141532⟩ Article dans une revue hal-04791657v1
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
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
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 Brouweret 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 Balagianniset 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
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 Hernándezet 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 Marquéset 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
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 Rubilaret al. Food Research International, 2015, 76, pp.719 - 724. ⟨10.1016/j.foodres.2015.07.013⟩ Article dans une revue hal-03806237v1

Communication dans un congrès (5)

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 Ferreiraet 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
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 Bekkerset al. 16. Weurman Flavour Research Symposium, May 2021, Dijon, France. ⟨10.5281/zenodo.5574966⟩ Communication dans un congrès hal-03806274v1
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

Poster de conférence (8)

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 Balagianniset al. 45. annual meeting - association for chemoreception sciences (AChemS), Apr 2023, Bonita Springs, Florida, United States. Poster de conférence hal-04095297v1
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 Balagianniset al. 5. congreso de la associacion espanola de profesionales de analisis sensorial, Jun 2023, Gerone, España Poster de conférence hal-04145379v1
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 Vissenaekenset al. ACS meeting Fall 2022, Aug 2022, Chicago, United States Poster de conférence hal-03839573v1
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
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 Balagianniset al. Eurosense. Eighth European Conference on Sensory and Consumer Research 2018, Sep 2018, Verona, Italy Poster de conférence hal-03839559v1
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

Thèse (1)

On the Origins and Formation Kinetics of Worty Flavours in Alcohol-Free Beers José A. Piornos Food and Nutrition. University of Reading, 2020. English. ⟨NNT : ⟩ Thèse tel-03839875v1

Cours (1)

Flavour formation in foods José A. Piornos Master. M2 P2food, Dijon, France. 2022, 43 p Cours hal-03839547v1