Samuel LUBBERS
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Physico-chimie des Aliments et du Vin (PCAV)
Présentation
Publications
Publications
Developing sustainable food: the role of consumer liking in optimization of pea yogurtSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam |
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From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer tasteSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam |
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Identification of various retention/release behaviours of odorant molecules in dairy and pectin gels: the role of structural features14. Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom. 1 p |
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Screening of lactic acid bacteria for fermentation of a mix of cow and pea proteinVitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p |
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Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method13. Weurman Flavour Research Symposium,Special Issue Part I, University of Zaragoza - Universidad de Zaragoza (Zaragoza). ESP., Sep 2011, Zaragoza, Spain. 697 p |
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QSAR/QSPR approach of aroma compounds behaviour in polysaccharide gels12. Weurman Flavour Research Symposium, Jul 2008, Interlaken, Switzerland |
Optimisation de l'aromatisation d'un yaourt à 0 % de MGRencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France |
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Sorption of aroma compounds to oak wood in wine ageing conditions10. Weurman flavour research symposium, Jun 2003, Beaune, France |
Le stress biotique, le décorticage ou la variété influencent la présence d'off-flavors dans la farine de poisRFL#3 Rencontres Francophones Légumineuses, Feb 2021, Virtuel, France |
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Effet de la variété sur les teneurs en métabolites secondaires dans les farines de poisRFL2 Rencontres Francophones Légumineuses, Oct 2018, Toulouse, France. , 2018 |
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Release of aroma compounds from fat spread in a salivary reactor9. Wartburg Symposium on Flavor Chemistry & Biology, Apr 2010, Wartburg-Esenach, Germany. 1 p., 2010 |
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Determination of volatiles and sensory profiles in grape juices from Gamay9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium |
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The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9. wartburg symposium |
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Aroma release in fat free dairy gels added or not added with pectinEuro Food Chem 15., Jul 2009, Copenhague, Denmark. 1 p., 2009 |
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QSAR/QSPR approach of aroma compounds behaviour in food products14. European Conference on Food Chemistry (Euro Food Chem XIV), Aug 2007, Paris, France. 2007 |
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Application of Quantitative Structure-Property Relationships (QSPR) approach to aroma release study13. World Congress of Food Science and Technology (IUFOST): "Food is Life", Sep 2006, Nantes, France. 2006 |
Retention and release behaviours of aroma compounds in dairy and pectin gels: the role of structural featuresFlavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, 978-1-899043-70-5 |
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Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation methodFlavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00075-1⟩ |
Determination of volatiles and sensory profile in grape juices from GamayHofmann, Thomas Meyerhof, Wolfgang Schieberle, Peter. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.374-381, 2010, 978-3-938896-38-9 |
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The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profilesHofmann, T. ; Meyerhof, W. ; Schieberle, P. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.386-389, 2010 |
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Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gelsExpression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1 |
MOOC : "ProtéiNNOV : Protéines végétales et InnovationAgrosup, INRA, Eduter, Agreenium/IAVFF (Partenaires), 2018 |