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Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee.
Food Funct. 2012 Sep;3(9):923-30. doi: 10.1039/c2fo30046j. Epub 2012 Jun 18.
Food Funct. 2012.
PMID: 22706310
Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption.
Dold S, Lindinger C, Kolodziejczyk E, Pollien P, Ali S, Germain JC, Perin SG, Pineau N, Folmer B, Engel KH, Barron D, Hartmann C.
Dold S, et al. Among authors: germain jc.
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
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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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