All Stories

  1. Influence of cider-making process parameters on the odourant volatile composition of hard ciders

    Article • Journal of the Institute of Brewing, January 2015, Wiley

    Dr Angélique VILLIERE

  2. Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC×GC–TOF-MS

    Article • Food Chemistry, April 2012, Elsevier

    Dr Angélique VILLIERE

  3. Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation

    Article • European Journal of Lipid Science and Technology, January 2007, Wiley

    Dr Angélique VILLIERE

  4. Approche physico-chimique et sensorielle de l’oxydation des lipides en émulsions

    Article • Oléagineux Corps gras Lipides, March 2006, EDP Sciences

    Dr Angélique VILLIERE

  5. A Multidimensional Approach of Oxidation in Food Emulsions

    Article • January 2006, EDP Sciences

    Dr Angélique VILLIERE

  6. Oxidative Stability of Bovine Serum Albumin- and Sodium Caseinate-Stabilized Emulsions Depends on Metal Availability

    Article • Journal of Agricultural and Food Chemistry, March 2005, American Chemical Society (ACS)

    Dr Angélique VILLIERE