Author/Creator: Prost, Carole - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Prost, Carole

11. Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough. Issue 5 (29th May 2013)

Authors:: Guilloux, Marion; Prost, Carole; Catanéo, Clément; Leray, Guénaelle; Chevallier, Sylvie; Le Bail, Alain; Lethuaut, Laurent
Journal:: Journal of texture studies
Issue:: Volume 44:Issue 5(2013)
Page Start:: 397
Record Type:: Journal Article
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12. Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. (December 2016)

Authors:: Rannou, Cécile; Laroque, Delphine; Renault, Emilie; Prost, Carole; Sérot, Thierry
Journal:: Food research international
Issue:: Volume 90(2016:Dec.)
Page Start:: 154
Record Type:: Journal Article
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13. Sourdough volatile compounds and their contribution to bread: A review. (January 2017)

Authors:: Pétel, Cécile; Onno, Bernard; Prost, Carole
Journal:: Trends in food science & technology
Issue:: Volume 59(2017)
Page Start:: 105
Record Type:: Journal Article
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14. The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach. (April 2018)

Authors:: Clément, Héliciane; Prost, Carole; Chiron, Hubert; Ducasse, Maren Bonnand; Della Valle, Guy; Courcoux, Philippe; Onno, Bernard
Journal:: Food research international
Issue:: Volume 106(2018)
Page Start:: 974
Record Type:: Journal Article
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15. Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions. (August 2020)

Authors:: Cardinal, Mireille; Chaussy, Marianne; Donnay-Moreno, Claire; Cornet, Josiane; Rannou, Cecile; Fillonneau, Catherine; Prost, Carole; Baron, Regis; Courcoux, Philippe
Journal:: Food research international
Issue:: Volume 134(2020)
Page Start:
Record Type:: Journal Article
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16. Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. (April 2020)

Authors:: Lesme, Hanna; Rannou, Cécile; Famelart, Marie-Hélène; Bouhallab, Saïd; Prost, Carole
Journal:: Trends in food science & technology
Issue:: Volume 98(2020)
Page Start:: 140
Record Type:: Journal Article
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