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C. Denoyer

Observed names: C. DENOYER, CHRISTIAN DENOYER, Christian Denoyer, Denoyer, C.
OpenAlex ID: A5089783783
Volatile components of dry-cured ham
1991 · Jean Louis Berdague, Christian Denoyer, et al. · Journal of Agricultural and Food Chemistry · 148
Desorbed terpenes and sesquiterpenes from forages and cheeses
1999 · CHRISTINE VIALLON, ISABELLE VERDIER-METZ, et al. · Journal of Dairy Research · 83
The effect of stage of ripening and packaging on volatile content and flavour of dry sausage
1996 · C. Viallon, J.L. Berdagué, et al. · Food Research International · 65
Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors
1996 · Véronique Vernat-Rossi, Carmen Garcia, et al. · Sensors and Actuators B Chemical · 49
Fast Characterization of Cheeses by Dynamic Headspace-Mass Spectrometry
2002 · Christophe Pérès, Christian Denoyer, et al. · Analytical Chemistry · 40
Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages
1990 · J.P. Girard, J. Culioli, et al. · Meat Science · 28
High resolution 13C NMR spectroscopy of rendered animal fats: degree of saturation of fatty acid chains and position on glycerol
1990 · MADELEINE BONNET, C. DENOYER, et al. · International Journal of Food Science & Technology · 19
Comparison between two populations of two poultry species according to their fat composition
1993 · J.P. Girard, J. Culioli, et al. · Archiv für Geflügelkunde · 5
Production of esters by immobilized lipase of staphylococcus warneri
1995 · Talon, Régine, Rouchon, P., et al. · HAL · 2
Les composés volatils fournissent la signature du produit
1998 · Berdague, J.L., Viallon, Christine, et al. · HAL · 1
Rapid characterisation of cheeses by dynamic head space-mass spectrometry (DHS-MS).
2003 · Carlos A. Peres, Frédéric Begnaud, et al. · Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002.
Discrimination of food products using semiconductor gas sensors. Application to meat products
1994 · Rossi, V., Garcia, C., et al. · HAL
[Volatile compounds in dry sausage. Changes during ripening]. [French]
1992 · F. Croizet, C. Denoyer, et al.
Etude des lipides dans les produits carnes par 1H et 13C RMN
1990 · Kopp, Josette, Bonnet, M., et al. · HAL
Comportement mecanique du tissu adipeux sous-cutane dorsal de porc
1989 · Bossu, R., Culioli, Joseph, et al. · HAL
Influence des caractéristiques de la phase lipidique sur la stabilité des émulsions : application à l'étude des matières premières entrant dans les produits charcutiers cuits
1978 · Denoyer, C. · HAL
Works count: 16
Citation count: 440
H-index: 7
I10-index: 7
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