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Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption.
J Agric Food Chem. 2011 Oct 26;59(20):11196-203. doi: 10.1021/jf201758h. Epub 2011 Sep 29.
J Agric Food Chem. 2011.
PMID: 21905723
Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee.
Barron D, Pineau N, Matthey-Doret W, Ali S, Sudre J, Germain JC, Kolodziejczyk E, Pollien P, Labbe D, Jarisch C, Dugas V, Hartmann C, Folmer B.
Barron D, et al. Among authors: germain jc.
Food Funct. 2012 Sep;3(9):923-30. doi: 10.1039/c2fo30046j. Epub 2012 Jun 18.
Food Funct. 2012.
PMID: 22706310
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Image analysis of representative food structures: application of the bootstrap method.
Ramírez C, Germain JC, Aguilera JM.
Ramírez C, et al. Among authors: germain jc.
J Food Sci. 2009 Aug;74(6):R65-72. doi: 10.1111/j.1750-3841.2009.01220.x.
J Food Sci. 2009.
PMID: 19723223
Review.
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Water recovery in space.
Tamponnet C, Savage CJ, Amblard P, Lasserre JC, Personne JC, Germain JC.
Tamponnet C, et al. Among authors: germain jc.
ESA Bull. 1999 Mar;97(5):56-60.
ESA Bull. 1999.
PMID: 11725802
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