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Marc Lebrun

Showing results (1-10 of 17) with videos related to

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Health Management Technology|June 4, 2005
What works. (Almost) immediate gratification. WellStar Physicians GroupMarc LeBrun
IEEE Transactions on Image Processing : a Publication of the IEEE Signal Processing Society|June 17, 2015
Multiscale image blind denoisingMarc Lebrun, Miguel Colom, Jean-Michel Morel
IEEE Transactions on Image Processing : a Publication of the IEEE Signal Processing Society|June 17, 2015
Nonparametric multiscale blind estimation of intensity-frequency-dependent noiseMiguel Colom, Marc Lebrun, Antoni Buades, et al.
Journal of Agricultural and Food Chemistry|July 8, 2024
Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like IncubationLydie Besançon, Pierre Poirot, Marc Lebrun, et al.
Journal of the Science of Food and Agriculture|April 10, 2022
Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based foodImane Hammad, Manuel Dornier, Marc Lebrun, et al.
Food Chemistry|September 7, 2017
Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruitsAdeline Bonneau, Renaud Boulanger, Marc Lebrun, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beansYasmine Hamdouche, Jean Christophe Meile, Marc Lebrun, et al.
Food Chemistry|September 7, 2024
Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice branChatchai Siripattanakulkajorn, Piraporn Sombutsuwan, Pierre Villeneuve, et al.
Food Research International (Ottawa, Ont.)|May 22, 2017
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)Carla Vaneza Corrales, Marc Lebrun, Fabrice Vaillant, et al.
Journal of Food Science and Technology|October 4, 2022
Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolateAnge Didier D Kouassi, Koumba M Koné, Brice J Assi-Clair, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Health Management Technology|June 4, 2005
What works. (Almost) immediate gratification. WellStar Physicians GroupMarc LeBrun
IEEE Transactions on Image Processing : a Publication of the IEEE Signal Processing Society|June 17, 2015
Multiscale image blind denoisingMarc Lebrun, Miguel Colom, Jean-Michel Morel
IEEE Transactions on Image Processing : a Publication of the IEEE Signal Processing Society|June 17, 2015
Nonparametric multiscale blind estimation of intensity-frequency-dependent noiseMiguel Colom, Marc Lebrun, Antoni Buades, et al.
Journal of Agricultural and Food Chemistry|July 8, 2024
Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like IncubationLydie Besançon, Pierre Poirot, Marc Lebrun, et al.
Journal of the Science of Food and Agriculture|April 10, 2022
Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based foodImane Hammad, Manuel Dornier, Marc Lebrun, et al.
Food Chemistry|September 7, 2017
Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruitsAdeline Bonneau, Renaud Boulanger, Marc Lebrun, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beansYasmine Hamdouche, Jean Christophe Meile, Marc Lebrun, et al.
Food Chemistry|September 7, 2024
Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice branChatchai Siripattanakulkajorn, Piraporn Sombutsuwan, Pierre Villeneuve, et al.
Food Research International (Ottawa, Ont.)|May 22, 2017
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)Carla Vaneza Corrales, Marc Lebrun, Fabrice Vaillant, et al.
Journal of Food Science and Technology|October 4, 2022
Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolateAnge Didier D Kouassi, Koumba M Koné, Brice J Assi-Clair, et al.
Pageof 2