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22篇 您的检索式：作者名="Cayot"

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	题名	作者	年代	出处	被引量
1	Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compoundsin flavoured baked matrices显示文摘	Maria Angeles Pozo-Bay6n Elisabeth Guichard Nathalie Cayot	2006	Food Chemistry2006，99，：	1
2	Flavor control in baked cereal products显示文摘	Pozo-bayon M A Fuichard E Cayot N	2006	Food Reviews International2006，22，4：	1
3	Flavor control in baked cereal products 显示文摘	Pozo- Bayon M A Guiehard E Cayot N	2006	Food Reviews International2006，22，4：	1
4	查看详情显示文摘	Cayot N		0，，：	1
5	Characterisation of the Pro- tein Composition of Casein Micelles after Heating显示文摘	FAIRISE J F CAYOT P LORIENT D	1999	Intemational Dairy Journal1999，9，36：	1
6	The quantification of protein amino groups by the trinitrobenzenesulfonic acid method: a re-examination 显示文摘	CAYOT P TAINTURIER G	1997	Anal Bioehem1997，249，2：	1
7	Influence of opioid choice on mechanical ventilation duration and ICU length of stay显示文摘	Futier E Chanques G Cayot Constantin S	2012	Minerva Anestesiol2012，78，1：	1
8	Dynamic modeling for a twin screw food extruder:analysis of the dynamic behaviour through process variables显示文摘	N Cayot D Bounie H Baussart	1995	Journal of Food Engineering1995，25，：	1
9	Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices显示文摘	Pozo-Bayón M A Guichard E Cayot N		0，，02：	1
10	Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters显示文摘	Juteau A Cayot N Chabanet C	2004	Trends Food Sci Technol2004，15，78：	1
11	Retention of aroma compounds in starch matrices: Competitions between aroma compounds toward amylose and amylopectin 显示文摘	Arvisenet G Voilley A Cayot N	2002	Journal of Agricultural and Food Chemistry2002，50，25：	1
12	Transfers of small analytes in a multiphasic stirred fruit yoghurt model显示文摘	Nongonierma A B Cayot P Springett M	2007	Food Hydrocolloids2007，，21：	1
13	Sensory quality of traditional foods显示文摘	Nathalie Cayot	2007	Food Chemistry2007，102，：	1
14	Flavor control in baked cereal products显示文摘	POZO M A GUICHARD E CAYOT N	2006	Food Reviews International2006，22，：	1
15	The quantification of protein amino groups by the trinitrobenzenesulfonic acid method: a reexami- nation显示文摘	Cayot P Tainturier G	1997	Analytical Biochemistry1997，249，2：	1
16	Flavor control in baked cereal products显示文摘	Pozo-Bayon M A Fuichard E Cayot N	2006	Food Reviews International2006，22，4：	1
17	Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system显示文摘	J.-L. Mession A. Assifaoui C. Lafarge R. Saurel P. Cayot	2011	Food Hydrocolloids2011，，2：	1
18	Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti显示文摘	Florence Husson Krum Nikolov Krumov Eliane Cases Philippe Cayot Barbara Bisakowski Selim Kermasha Jean-Marc Belin	2004	Process Biochemistry2004，，3：	1
19	The quantification of protein amino group by the trinitrobenzenesulfonic acid 显示文摘	Philippe Cayot Gerard Tainturier	1997	Analytical Biochemistry1997，249，：	1
20	Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour显示文摘	Chloe Murat Karine Gourrat Heike Jerosch Nathalie Cayot	2012	Food Chemistry2012，，3：	1

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