karine GOURRAT

National Research Institute for Agriculture, Food and Environment

France

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Articles (6)

Year:

2025

Year:

2025

Year:

2024

Year:

2023

Year:

2022

Year:

2022

Collaborators (3)

Fabrice Neiers

FRANCE

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Francis Canon

Université de Bourgogne

FRANCE

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Mathieu Schwartz

University of Burgundy

FRANCE

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karine GOURRAT

Research Interests

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Articles (6)

Oral processing of meat-flavour textured soy proteins – Part II: Influence on taste compounds release and sensory perception

Insights into multiscale chemical characterisation for the understanding of berry maturation

Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation

Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)

Metabolism of Cysteine Conjugates and Production of Flavor Sulfur Compounds by a Carbon–Sulfur Lyase from the Oral Anaerobe Fusobacterium nucleatum

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Collaborators (3)

Fabrice Neiers

Francis Canon

Mathieu Schwartz

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