Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard von Seuvre, A.-M., Turci, C., Voilley, A.

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Solutions properties and solute–solvent interactions in ternary sugar–salt–water solutions von Seuvre, A.M., Mathlouthi, M.

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Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk von Perreault, V., Britten, M., Turgeon, S.L., Seuvre, A.-M., Cayot, P., Voilley, A.

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Influence of the Food Matrix Structure on the Retention of Aroma Compounds von Seuvre, A. M, Díaz, M. A. Espinosa, Voilley, A

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Modified Arabinoxylan-Based Films. Part B. Grafting of Omega-3 Fatty Acids by Oxygen Plasma and Electron Beam Irradiation von Péroval, C, Debeaufort, F, Seuvre, A.-M, Chevet, B, Déspre, D, Voilley, A

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Retention of aroma compounds by β-lactoglobulin in different conditions von Seuvre, A.M, Espinosa Diaz, M.A, Voilley, A

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Transfer of Aroma Compounds through the Lipidic−Aqueous Interface in a Complex System von Seuvre, A. M., Espinosa Diaz, M. A., Voilley, A.

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Application of headspace analysis to the study of aroma compounds-lipids interactions von Druaux, C, Le Thanh, M, Seuvre, A.M, Voilley, A

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Modified arabinoxylan-based films: Grafting of functional acrylates by oxygen plasma and electron beam irradiation von Peroval, C, Debeaufort, F, Seuvre, A.-M, Cayot, P, Chevet, B, Despré, D, Voilley, A

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Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions von Seuvre, Anne-Marie, Philippe, Ellen, Rochard, Sophie, Voilley, Andrée

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Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard: COST Action 921. Food Matrices: Structural Organisation from Na... von SEUVRE, A.-M, TURCI, C, VOILLEY, A

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Aroma transfers in and through plastic packagings: orange juice and d-limonene. A review. Part I: Orange juice aroma sorption von Fayoux, Stéphane C., Seuvre, Anne-Marie, Voilley, Andrée J.

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Behavior of Flavor Compounds in Model Food Systems:  a Thermodynamic Study von Philippe, Ellen, Seuvre, Anne-Marie, Colas, Bernard, Langendorff, Virginie, Schippa, Christine, Voilley, Andrée

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F.T.-I.R. and laser-raman spectra of guanine and guanosine von Mathlouthi, Mohamed, Seuvre, Anne Marie, Koenig, Jack L.

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Relationship between the structure and the properties of carbohydrates in aqueous solutions: Sweetness of chlorinated sugars von Mathlouthi, Mohamed, Seuvre, Anne-Marie, Birch, Gordon G.

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Influence of the Food Matrix Structure on the Retention of Aroma Compounds von Seuvre, A M, Diaz, MAE, Voilley, A

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Modified arabinoxylan-based films von Peroval, C, Debeaufort, F, Seuvre, A.-M, Cayot, P, Chevet, B, Despré, D, Voilley, A

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Aroma transfers in and through plastic packagings: orange juice and d-limonene. A review. Part II: overall sorption mechanisms and parameters-a literature survey von Fayoux, Stéphane C., Seuvre, Anne-Marie, Voilley, Andrée J.

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Solution properties and the sweet taste of small carbohydrates von MOHAMED MATHLOUTHI, SEUVRE, A.-M

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Permeability and structure in polymeric packaging materials von Jasse, B., Seuvre, A. M., Mathlouthi, M.

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