Release Kinetics of Volatile Organic Compounds from Roasted and Ground Coffee: Online Measurements by PTR-MS and Mathematical Modeling von Mateus, Maria-L, Lindinger, Christian, Gumy, Jean-C, Liardon, Remy

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Interactions of Water with Roasted and Ground Coffee in the Wetting Process Investigated by a Combination of Physical Determinations von Mateus, Maria-L, Rouvet, Martine, Gumy, Jean-C, Liardon, Rémy

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Representativeness of coffee aroma extracts: a comparison of different extraction methods von Sarrazin, Céline, Le Quéré, Jean-Luc, Gretsch, Catherine, Liardon, Rémy

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The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee von Anderson, Brent A., Shimoni, Eyal, Liardon, Rémy, Labuza, Theodore P.

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Evidence for the absence of amino acid isomerization in microwave-heated milk and infant formulas von Fay, Laurent, Richli, Urs, Liardon, Remy

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Representativeness of coffee aroma extracts von Sarrazin, Céline, Le Quéré, Jean-Luc, Gretsch, Catherine, Liardon, Rémy

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Analytical investigation of Rio off-flavor in green coffee von Spadone, Jean Claude, Takeoka, Gary, Liardon, Remy

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Racemization kinetics of free and protein-bound amino acids under moderate alkaline treatment von Liardon, Remy, Ledermann, Simone

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Amino acid racemization in heated and alkali-treated proteins von Liardon, Remy, Hurrell, Richard F

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Effect of peptide bond cleavage on the racemization of amino acid residues in proteins von Liardon, Remy, Friedman, Mendel

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Racemization kinetics of free and protein-bound lysinoalanine (LAL) in strong acid media. Isomeric composition of bound LAL in processed proteins von Liardon, Remy, Friedman, Mendel, Philippossian, Georges

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COFFEE PRODUCT von PARCHET, Jean-Michel, LIARDON, Rémy, LELOUP, Valérie, Martine, Jeanine

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COFFEE PRODUCT von LIARDON RÉMY, PARCHET JEAN-MICHEL, LELOUP VALÉRIE MARTINE, JEANINE

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Stereomeric composition of urinary lysinoalanine after ingestion of free or protein-bound lysinoalanine in rats von De Weck-Gaudard, Daniele, Liardon, Remy, Finot, Paul Andre

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Racemization kinetics of amino acid residues in alkali-treated soybean protein von Friedman, Mendel, Liardon, Remy

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SULFUR COMPOUNDS FOR ENHANCING COFFEE AROMA AND RESULTANT PRODUCTS CONTAINING SAME von LIARDON, RÉMY, POISSON, LUIGI, KERLER, JOSEF

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Spectres de masse des paraffines von Liardon, Rémy

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Nutritional characteristics of alkali-treated zein von Jenkins, Wendie L, Tovar, L. Raul, Schwass, Daniel E, Liardon, Remy, Carpenter, Kenneth J

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Spectres de masse des composés organiques. 4e communication. Fragmentation de l'hexane von Liardon, Rémy, Gäumann, Tino

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Racemization kinetics of amino acid residues in alkali-treated soybean proteins von Friedman, M, Liardon, R

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