검색어 : 통합검색[Créac'h Pierre]
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- First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles
- Galaup, Patrick; Gautier, Alexandra; Piriou, Yohann; Villeblanche, Albane de; Valla, Alain; Dufossé , Laurent; Laboratoire ANTiOX, Université de Bretagne Occidentale, Pô le Universitaire Pierre-Jakez Hé lias, Cré ac'h Gwen, F-29000 Quimper, France; Laboratoire ANTiOX, Université de Bretagne Occidentale, Pô le Universitaire Pierre-Jakez Hé lias, Cré ac'h Gwen, F-29000 Quimper, France; Laboratoire ANTiOX, Université de Bretagne Occidentale, Pô le Universitaire Pierre-Jakez Hé lias, Cré ac'h Gwen, F-29000 Quimper, France; Laboratoire ANTiOX, Université de Bretagne Occidentale, Pô le Universitaire Pierre-Jakez Hé lias, Cré ac'h Gwen, F-29000 Quimper, France; FRE 2125 CNRS, Chimie et Biologie des Substances Naturelles 6, rue de l'Université , F-29000 Quimper, France; Laboratoire ANTiOX, Université de Bretagne Occidentale, Pô le Universitaire Pierre-Jakez Hé lias, Cré ac'h Gwen, F-29000 Quimper, France; (Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology, v.8, 2007, pp.373-378)
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- The effect of soaking and cooking on the oxalate content of taro leaves
- Savage, G. P.; Dubois, M.; Food Group, ALSD, Lincoln University, Canterbury, New Zealand; Pô le Universitaire Pierre Jakez Hé lias, Cré ac'h Gwen, Quimper, France; (International journal of food sciences and nutrition, v.57, 2006, pp.376-381)
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- Effect of continuous (intermittent) use on the power output of domestic microwave ovens
- Swain, Mark J.; Ferron, Sté phanie; Coelho, Andrea Isabel Pinto; Swain, M. Veronica L.; Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, Churchill Building, Langford, Bristol BS40 5DU, UK; Institut Universitaire Professionnalisé (IUP), Pô le Universitaire Pierre Hé lias, Cré ac'h Gwen, 29000 Quimper, France; Associaç ã o para a Escola Superior de Biotecnologia da Universidade Cató lica (AESBUC), Rua Dr Antonio Bernadino de Almeida, 4200-072 Porto, Portugal; Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, Churchill Building, Langford, Bristol BS40 5DU, UK; (International journal of food science & technology, v.41, 2006, pp.652-656)
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- First isolation of <i>Brevibacterium</i> sp. pigments in the rind of an industrial red‐smear‐ripened soft cheese
- Galaup, Patrick; Sutthiwong, Nuthathai; Leclercq‐ Perlat, Marie‐ Noë lle; Valla, Alain; Caro, Yanis; Fouillaud, Mireille; Gué rard, Fabienne; Dufossé , Laurent; Laboratoire ANTiOX, Université de Bretagne Occidentale, Pô le Universitaire Pierre‐ Jakez Hé lias, Cré ac'h Gwen, F‐ 29000, Quimper, France; Agricultural Technology Department, Thailand Institute of Scientific and Technological Research, Technopolis 35 Mu 3, Klong 5, TH‐ 12120, Pathum Thani, Thailand; INRA UMR 782？Gé nie et Microbiologie des Procé dé s Alimentaires, F‐ 78850, Thiverval‐ Grignon, France; CNRS FRE 2125, Chimie et Biologie des Substances Naturelles, F‐ 29000, Quimper, France; Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Université de La Ré union, ESIROI Agroalimentaire, Parc Technologique, F‐ 97490, Sainte‐ Clotilde, Ile de La Ré union, France; Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Université de La Ré union, ESIROI Agroalimentaire, Parc Technologique, F‐ 97490, Sainte; (International journal of dairy technology, v.68, 2015, pp.144-147)
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