Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance von Mateus, M.-L., Champion, D., Liardon, R., Voilley, A.

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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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Stability of tryptophan during food processing and storage von Nielsen, Henrik K., De Weck, D., Finot, P. A., Liardon, R., Hurrell, R. F.

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Identity of the cholesterol-raising factor from boiled coffee and its effects on liver function enzymes von Weusten-Van der Wouw, M.P.M.E, Katan, M.B, Viani, R, Huggett, A.C, Liardon, R, Lund-Larsen, P.G, Thelle, D.S, Ahola, I, Aro, A, Meyboom, S

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

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Contribution of coffee aroma constituents to the mutagenicity of coffee von Aeschbacher, H.U., Wolleb, U., Löliger, J., Spadone, J.C., Liardon, R.

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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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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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Identification of N epsilon-carboxymethyllysine: a new maillard reaction product, in rat urine von Liardon, R, Weck-Gaudard, D. de, Philippossian, G, Finot, P.A

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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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Identification and determination of N-ε-carboxymethyllysine by gas-liquid chromatography von Büser, W., Erbersdobler, H.F., Liardon, R.

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Stability of tryptophan during food processing and storage. 1. Comparative losses of tryptophan, lysine and methionine in different model systems von Nielsen, H.K, De Weck, D, Finot, P.A, Liardon, R, Hurrell, R.F

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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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Breakfast meal composition influences plasma tryptophan to large neutral amino acid ratios of healthy lean young men von ASHLEY, D. V. M, LIARDON, R, LEATHWOOD, P. D

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

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Volatile components of fermented soya hydrolysate: II. Composition of the basic fraction von Liardon, R my, 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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