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Items: 5

1.

Wineries Evaluation of Costs and Benefits of Sustainability Certification Program: The Case of Terra Vitis in France.

Jourjon F, Chou HC, Gezart A, Kadison AE, Martinat L, Pomarici E, Vecchio R.

Recent Pat Food Nutr Agric. 2016;8(2):138-147. doi: 10.2174/2212798408666160524141500.

PMID:
27215786
2.

Impact of vacuum cooking process on the texture degradation of selected apple cultivars.

Bourles E, Mehinagic E, Courthaudon JL, Jourjon F.

J Food Sci. 2009 Nov-Dec;74(9):E512-8. doi: 10.1111/j.1750-3841.2009.01360.x.

PMID:
20492113
3.

Front face fluorescence spectroscopy and visible spectroscopy coupled with chemometrics have the potential to characterise ripening of Cabernet Franc grapes.

Le Moigne M, Dufour E, Bertrand D, Maury C, Seraphin D, Jourjon F.

Anal Chim Acta. 2008 Jul 21;621(1):8-18. doi: 10.1016/j.aca.2007.09.054. Epub 2007 Oct 2.

PMID:
18573364
4.

Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage.

Mehinagic E, Royer G, Symoneaux R, Jourjon F, Prost C.

J Agric Food Chem. 2006 Apr 5;54(7):2678-87.

PMID:
16569061
5.

Microbiological characterization of winery effluents: an inventory of the sites for different treatment systems.

Jourjon F, Khaldi S, Reveillere M, Thibault C, Poulard A, Chretien P, Bednar J.

Water Sci Technol. 2005;51(1):19-26.

PMID:
15771095

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