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A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability

Charlie J. Duval , Karine Gourrat , Patrick Perre , Andréi Prida , Régis D. Gougeon
Food Research International, 2013, 54 (1), pp.277-284. ⟨10.1016/j.foodres.2013.07.008⟩
Journal articles hal-00866391v1
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Food-Package-Processing relationships in emerging technologies: Ultrasound effects on polyamide multilayer packaging in contact with different food simulants

Luís Marangoni Júnior , Pedro Esteves Duarte Augusto , Roniérik Pioli Vieira , Daniele Fidelis Borges , Danielle Ito , et al.
Food Research International, 2022, 163, pp.112217. ⟨10.1016/j.foodres.2022.112217⟩
Journal articles hal-03878862v1