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P Pollien

Showing results (1-10 of 6) with videos related to

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Journal of Chromatography. A|February 11, 2000
Use of solid-phase microextraction for measuring oil-water partition coefficients and correlation with high-performance liquid chromatographic methods for lipophilicityP Pollien, D Roberts
Journal of Agricultural and Food Chemistry|July 11, 2000
Solid-phase microextraction method development for headspace analysis of volatile flavor compoundsD D Roberts, P Pollien, C Milo
Comprehensive Reviews in Food Science and Food Safety|January 12, 2021
Individualization of Flavor Preferences: Toward a Consumer-centric and Individualized Aroma ScienceC Yeretzian, P Pollien, C Lindinger, et al.
Analytical Chemistry|December 22, 1999
First attempt of odorant quantitation using gas chromatography-olfactometryP Pollien, L B Fay, M Baumgartner, et al.
Advances in Experimental Medicine and Biology|January 28, 2006
Mechanisms of acrylamide formation: Maillard-induced transformation of asparagineI Blank, F Robert, T Goldmann, et al.
Food & Function|June 19, 2012
Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffeeD Barron, N Pineau, W Matthey-Doret, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Journal of Chromatography. A|February 11, 2000
Use of solid-phase microextraction for measuring oil-water partition coefficients and correlation with high-performance liquid chromatographic methods for lipophilicityP Pollien, D Roberts
Journal of Agricultural and Food Chemistry|July 11, 2000
Solid-phase microextraction method development for headspace analysis of volatile flavor compoundsD D Roberts, P Pollien, C Milo
Comprehensive Reviews in Food Science and Food Safety|January 12, 2021
Individualization of Flavor Preferences: Toward a Consumer-centric and Individualized Aroma ScienceC Yeretzian, P Pollien, C Lindinger, et al.
Analytical Chemistry|December 22, 1999
First attempt of odorant quantitation using gas chromatography-olfactometryP Pollien, L B Fay, M Baumgartner, et al.
Advances in Experimental Medicine and Biology|January 28, 2006
Mechanisms of acrylamide formation: Maillard-induced transformation of asparagineI Blank, F Robert, T Goldmann, et al.
Food & Function|June 19, 2012
Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffeeD Barron, N Pineau, W Matthey-Doret, et al.
Pageof 1