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Author:Brat, P.

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5 matching references were found.

Brat, P.; Rega, B.; Alter, P.; Reynes, M.; Brillouet, J.-M., Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice, J. Agric. Food Chem., 2003, 51, 11, 3442-3447, https://doi.org/10.1021/jf026226y . [all data]

Brat, P.; Brillouet, J.-M.; Reynes, M.; Cogat, P.-O.; Ollé, D., Free volatile components of passion fruit puree obtained by flash vacuum-expansion, J. Agric. Food Chem., 2000, 48, 12, 6210-6214, https://doi.org/10.1021/jf000645i . [all data]

Martinez, J.; Rosa, P.T.V.; Menut, C.; Leydet, A.; Brat, P.; Pallet, D.; Meireles, M.A.A., Valorization of Brazilian vetiver (Vetiveria zizanioides (L.) Nash ex Small) oil, J. Agric. Food Chem., 2004, 52, 21, 6578-6584, https://doi.org/10.1021/jf049182x . [all data]

Berlinet, C.; Ducruet, V.; Brillouet, J.-M.; Reynes, M.; Brat, P., Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET), Food Addit. Contam., 2005, 22, 2, 185-195, https://doi.org/10.1080/02652030500037860 . [all data]

Berlinet, C.; Brat, P.; Brillouet, J.-M.; Ducruet, V., Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH, J. of the Sci., Food and Agriculture, 2006, 86, 13, 2206-2212, https://doi.org/10.1002/jsfa.2597 . [all data]