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16 documents classés par : Date Titre Nom du premier auteur Type de documents Date de dépôt

1 - 2

A simple and rapid method for the disruption of Staphylococcus aureus, optimized for quantitative reverse transcriptase applications : Application for the examination of Camembert cheese Ablain W., Hallier Soulier S., Causeur D., Gautier M., Baron F. Dairy science & technology 89, 1 (2009) p.69 [hal-00458180 - version 1]

A minimal and dynamic model for fatty acid metabolism in mouse liver Blavy P., Gondret F., Guillou H., Lagarrigue S., Martin P., Radulescu O., Siegel A., Van Milgen J. Journées Ouvertes de Biologie, Informatique et Mathématique (JOBIM), France (2008) [hal-00729742 - version 1]

Rating of products through scores and free text assertions : comparing and combining both Bécue-Bertaut M., Alvarez-Esteban R., Pagès J. Food Quality and Preference 19, 1 (2008) 122-134 [hal-00466909 - version 1]

Methodology for the comparison of sensory profiles provided by several panels: application to a cross-cultural study Lê S., Pagès J., Husson F. Food Quality and Preference 19, 2 (2008) 179-184 [hal-00466899 - version 1]

Comparaison entre des profils libres de vins réalisés par des professionnels et un profil conventionnel. Perrin L., Jourjon F., Symoneaux R., Asselin C., Pagès J. Revue française d'Oenologie, 226 (2007) 1004 [hal-00467931 - version 1]

Profili convenzionali dei vini e profili liberi realizzati da professionisti a confronto Perrin L., Jourjon F., Symoneaux R., Asselin C., Pagès J. L'ASSAGGIO 18 (2007) 29-32 [hal-00467139 - version 1]

Sensory analysis comparison of eight biscuits by French and Pakistani panels Pagès J., Bertrand C., Ali R., Husson F., Lê S. Journal of Sensory Studies 22, 6 (2007) 665-686 [hal-00467023 - version 1]

Variability of the representation of the variables resulting from PCA in the case of a conventional sensory profile Husson F., Lê S., Pagès J. Food Quality and Preference 18, 7 (2007) 933-937 [hal-00466993 - version 1]

Comparison of Three Sensory Descriptive Methods for use with the Napping® procedure: Case of Ten Wines From Loire Valley Perrin L., Symoneaux R., Maître I., Asselin C., Jourjon F., Pagès J. Food Quality and Preference 19, 1 (2007) 1-11 [hal-00466977 - version 1]

Eléments pour une analyse de la variabilité sensorielle des vins rouges du val de Loire Deneulin P., Asselin C., Pagès J. Revue française d'Oenologie, 221 (2006) nc [hal-00469509 - version 1]