Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, ocimum basilicum L von Baritaux, O., Richard, H., Touche, J., Derbesy, M.

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Synthesis, identification and determination of glucosides present in green vanilla beans (Vanilla fragrans Andrews) von Leong, G., Uzio, R., Derbesy, M.

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New and unexpected cosmetic properties of perfumes. Effects upon free radicals and enzymes induced by essential oils, absolutes and fragrant compounds von ETIENNE, J. J, PHAM DUC, T. L, SIMONET, L, DERBESY, M

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Effects of drying and storage of herbs and spices on the essential oil. I : Basil, Ocimum basilicum L von BARITAUX, O, RICHARD, H, TOUCHE, J, DERBESY, M

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Analyse en resonance magnetique nucleaire du 1H et du 13C de derives azuleniques extraits de 1'Eriocephalae punctulactus von Llinas, J.R, Roard, D, Derbesy, M, Vincent, E.J

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Analyse en résonance magnétique nucléaire du 1H et du 13C de dérivés azuléniques extraits de l'Eriocephalaepunctulactus von Llinas, J.-R, Roard, D, Derbesy, M, Vincent, E.-J

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Cafes verts de l'Angola: Etude chimique von Derbesy, M., Venot, C., Corte Dos Santos, A., Benfredj, A., Busson, F.

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Food-related applications of high resolution NMR. Part 2. Differentiation between natural and synthetic vanillin samples using 2H-NMR von TOULEMONDE, B, HORMAN, I, EGLI, H, DERBESY, M

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Analyse en résonance magnétique nucléaire du 1 H et du 13 C de dérivés azuléniques extraits de l' Eriocephalae punctulactus von Llinas, J.-R., Roard, D., Derbesy, M., Vincent, E.-J.

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Preparing a spreadable paste with polydextrose syrup and without inulin, where the paste is produced into regulatory framework for carbohydrate and lipid depleted food and in thick... von DERBESY FREDERIC

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NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR von DERBESY, FREDERIC

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METHOD FOR PRODUCING A NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR AND USED FOR DIETETIC PRODUCTS von DERBESY, FREDERIC

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PROCEDE DE FABRICATION POUR L'OBTENTION D'UN SUBSITUT DE PATE A TARTINER AUX NOISETTES, SANS MATIERE GRASSE AJOUTEE ET/OU SANS SUCRE AJOUTE ENTRANT DANS LE CHAMP D'APPLICATION DES... von UCAY INES, DERBESY FREDERIC

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CULINARY BASE AND METHOD FOR THE PREPARATION OF A READY-COOKED DISH OR A FLAVORED DRINK von DERBESY, FREDERIC, SAMEC, JEAN-MARIE

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BASE CULINAIRE ET PROCEDE DE PREPARATION D'UN PLAT CUISINE OU D'UNE BOISSON PARFUMEE von DERBESY FREDERIC, SAMEC JEAN MARIE

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