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Chemical Senses|March 30, 2004
Modeling the kinetics of flavour release during drinkingValéry Normand, Shane Avison, Alan ParkerJournal of Agricultural and Food Chemistry|June 23, 2015
Novel Methodology for Measuring Temperature-Dependent Henry's Constants of Flavor MoleculesShane Avison, Kitty van Gruijthuijsen, Mirela Pascu, et al.Biochimica Et Biophysica Acta|February 27, 2008
Molecular organization of the lipid matrix in intact Stratum corneum using ATR-FTIR spectroscopyMila Boncheva, Fabienne Damien, Valéry NormandJournal of Colloid and Interface Science|February 15, 2011
Oil droplet size determination in complex flavor delivery systems by diffusion NMR spectroscopyWolfgang Fieber, Valeria Hafner, Valéry NormandJournal of Chromatographic Science|November 9, 2007
Non-intuitive separation of vanilla compounds using rapid resolution high-performance liquid chromatographyJean-Paul Larcinese, Fabrice Avaltroni, Valéry NormandBiomacromolecules|February 13, 2007
Using low-field NMR to infer the physical properties of glassy oligosaccharide/water mixturesKasia Aeberhardt, Quang D Bui, Valéry NormandJournal of Chromatographic Science|April 20, 2006
Mathematical discretization of size-exclusion chromatograms applied to commercial corn maltodextrinsValéry Normand, Fabrice Avaltroni, Pierre-Etienne BouquerandBiomacromolecules|January 25, 2012
Spatial glass transition temperature variations in polymer glass: application to a maltodextrin-water systemRutger M T van Sleeuwen, Suying Zhang, Valéry NormandFood Research International (Ottawa, Ont.)|February 6, 2019
Dynamic flavor release from chewing gum: Mechanisms of releaseEmma B A Hinderink, Shane Avison, Remko Boom, et al.Food Research International (Ottawa, Ont.)|May 28, 2018
A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutionsOmbeline Viry, Remko Boom, Shane Avison, et al.Pageof 2