Search Results - Moretton, Cedric

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  1. 1
    Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

    Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release by Paravisini, Laurianne, Moretton, Cedric, Gouttefangeas, Cecile, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

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  2. 2
    Quantification of 4-Methylimidazole in Class III and IV Caramel Colors: Validation of a New Method Based on Heart-Cutting Two-Dimensional Liquid Chromatography (LC-LC)

    Quantification of 4-Methylimidazole in Class III and IV Caramel Colors: Validation of a New Method Based on Heart-Cutting Two-Dimensional Liquid Chromatography (LC-LC) by Moretton, Cédric, Crétier, Gérard, Nigay, Henri, Rocca, Jean-Louis

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  3. 3
    Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

    Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography by Paravisini, Laurianne, Prot, Aurélie, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

    Published in Food chemistry
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  4. 4
    Investigation of the antioxidant capacity of caramels: Combination of laboratory assays and C. elegans model

    Investigation of the antioxidant capacity of caramels: Combination of laboratory assays and C. elegans model by Moretton, Cédric, Gouttefangeas, Cécile, Dubois, Constance, Tessier, Frédéric Jacques, Fradin, Chantal, Prost-Camus, Emmanuelle, Prost, Michel, Haumont, Marc, Nigay, Henri

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  5. 5
    Application of three-dimensional liquid chromatography for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) in caramel colours

    Application of three-dimensional liquid chromatography for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) in caramel colours by Moretton, Cdric, Nigay, Henri

    Published in Analytical methods
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  6. 6
    Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

    Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality by Paravisini, Laurianne, Septier, Chantal, Moretton, Cédric, Nigay, Henri, Arvisenet, Gaëlle, Guichard, Elisabeth, Dacremont, Catherine

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  7. 7
    Identification of compounds responsible for the odorant properties of aromatic caramel

    Identification of compounds responsible for the odorant properties of aromatic caramel by Paravisini, Laurianne, Gourrat-Pernin, Karine, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

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  8. 8
    Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours

    Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours by Moretton, Cédric, Crétier, Gérard, Nigay, Henri, Rocca, Jean-Louis

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  9. 9
    On-line solid-phase extraction with on-support derivatization for high-sensitivity liquid chromatography tandem mass spectrometry of estrogens in influent/effluent of wastewater treatment plants

    On-line solid-phase extraction with on-support derivatization for high-sensitivity liquid chromatography tandem mass spectrometry of estrogens in influent/effluent of wastewater tr... by Salvador, Arnaud, Moretton, Cedric, Piram, Anne, Faure, René

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  10. 10
    Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours

    Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours by MORETTON, Cédric, CRETIER, Gérard, NIGAY, Henri, ROCCA, Jean-Louis

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  11. 11
    Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel

    Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel by Paravisini, Laurianne, Gourrat-Pernin, Karine, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

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    Conference Proceeding
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