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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
Impact of boiling conditions on the molecular and sensory profile of a vegetable broth.
Mougin A, Mauroux O, Matthey-Doret W, Barcos EM, Beaud F, Bousbaine A, Viton F, Smarrito-Menozzi C.
Mougin A, et al. Among authors: matthey doret w.
J Agric Food Chem. 2015 Feb 11;63(5):1393-400. doi: 10.1021/jf506173m. Epub 2015 Feb 3.
J Agric Food Chem. 2015.
PMID: 25579390
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Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast.
Huynh-Ba T, Matthey-Doret W, Fay LB, Bel Rhlid R.
Huynh-Ba T, et al. Among authors: matthey doret w.
J Agric Food Chem. 2003 Jun 4;51(12):3629-35. doi: 10.1021/jf026198j.
J Agric Food Chem. 2003.
PMID: 12769537
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Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates.
Bel Rhlid R, Matthey-Doret W, Blank I, Fay LB, Juillerat MA.
Bel Rhlid R, et al. Among authors: matthey doret w.
J Agric Food Chem. 2002 Jul 3;50(14):4087-90. doi: 10.1021/jf0202335.
J Agric Food Chem. 2002.
PMID: 12083888
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Formation of odorants in Maillard model systems based on l-proline as affected by pH.
Blank I, Devaud S, Matthey-Doret W, Robert F.
Blank I, et al. Among authors: matthey doret w.
J Agric Food Chem. 2003 Jun 4;51(12):3643-50. doi: 10.1021/jf034077t.
J Agric Food Chem. 2003.
PMID: 12769539
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Glycerol, an underestimated flavor precursor in the Maillard reaction.
Smarrito-Menozzi C, Matthey-Doret W, Devaud-Goumoens S, Viton F.
Smarrito-Menozzi C, et al. Among authors: matthey doret w.
J Agric Food Chem. 2013 Oct 30;61(43):10225-30. doi: 10.1021/jf3050044. Epub 2013 Feb 20.
J Agric Food Chem. 2013.
PMID: 23373461
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