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Some scientific articles of Molecular Gastronomy

Rachel Edwards-Stuart, Molecular Gastronomy in the UK, Journal of Culinary Science & Technology, http://dx.doi.org/10.1080/15428052.2012.677610

J. Sánchez del Pulgar, A. Gazquez & J. Ruiz (2012) Chemical, textural and histological features of sous-vide cooked pork meat as influenced by vacuum, cooking temperature and cooking time. Meat Science, 90, 828–835.

M. Roldán, T. Antequera, A. Martín, A.I. Mayoral & J. Ruiz (2013) Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Science, (in press)

J. Ruiz, J. Calvarro, J. Sánchez del Pulgar & M. Roldán (2013) Science and technology for new culinary techniques. Journal of Culinary Science & Technology, (accepted)

J. Ruiz (2007) Carne de cerdos autóctonos. Apicius, Cuaderno de Alta Gastronomía, 8, Mayo, 75-77

P. García Segovia, J. Martínez Monzo, J. Ruiz (2008) I+D+i aplicada a la gastronomía. Alimentación, Equipos y Tecnología, 237 : 26-29

J. Ruiz (2010) Cocina al vacío y a temperaturas controladas. Revista de la Sociedad Española de Bioquímica y Biología Molecular, 166 : 11-14Hervé This et Nicholas Kurti.The cooking chemist. The chemical intelligencer. 1995 (1), 65.

Hervé This et Nicholas Kurti. Soufflés, choux pastry puffs, quenelles and popovers. The Chemical Intelligencer, Springer Verlag New York, 1995 (1), 54-57.

Hervé This. La gastronomie moléculaire. L’Actualité chimique, 1995 (5-6), 42-46.

Hervé This. Can a cooked egg white be uncooked ? The Chemical Intelligencer (Springer Verlag), 1996 (10), 51.

Hervé This. From Chocolate Béarnaise to Chocolat Chantilly , The Chemical Intelligencer, Springer Verlag, New York, 1997, 7, 52-57.

Hervé This et Georges Bram. Liebig et la cuisson de la viande : une remise à jour d’idées anciennes, C.R. Acad. Sci, Paris, Série IIc, 1998 (11), 675-680.

Hervé This. La gastronomie moléculaire : une science de l’art culinaire. Sociologie Santé, 1999, 19 (7), 48-62.

Hervé This. Questions of temperature. International Journal of sciences of wine and wineyard (special issue : tasting), 1999 (7), 99-102.

Hervé This. La gastronomie moléculaire : la chimie n’oublie pas le citoyen qui cuisine. L’actualité chimique, 2000 (11), 58-60.

Hervé This. Molecular gastronomy. Angewandte Chemie, International Edition in English, 2002, 41 (1) 83-88. 

Hervé This. La gastronomie moléculaire, Sciences des aliments, 2003, 23 (2), 187-198.

Hervé This et G. Bram. Justus Liebig et les extraits de viande. Sciences des aliments, 2003, 23,577-587.

Hervé This. Molecular Gastronomy : a scientific look to cooking. Life Sciences in Transition, Special Issue of the Journal of Molecular Biology (Halldor Stefansson ed.), 2004, Academic Press, 150 p.

Hervé This. Molecular gastronomy. Nature Materials, 2005, 4 (1), 5-8.

Hervé This. Modelling dishes and exploring culinary ‘precisions’ : the two issues of Molecular Gastronomy. British Journal of Nutrition, 2005, 93 (4), S139-S146.

Anne Cazor, Catherine Deborde, Annick Moing, Dominique Rolin, Hervé This. Sucrose, Glucose and Fructose Extraction in Aqueous Carrot Root Extracts Prepared at Different Temperatures by Means of Direct NMR Measurements. Journal of agricultural and food chemistry, 2006, 54, 4681-4686. (doi : 10.1021/jf060144i).

Hervé This, Robert Méric, Anne Cazor, Lavoisier and meat stock. C.R.A.S Chimie, 2006, 11-12, 1511-1515, doi:10.1016/j.crci.2006.07.002.

Hervé This. Food for tomorrow ? How the scientific discipline of molecular gastronomy could change the way we eat. EMBO reports, 2006, 7(11),1062–1066. doi:10.1038/sj.embor.7400850

Juan Valverde, Marc Vignolle, Hervé This. Quantitative determination of photosynthetic pigments in green beans using thin-layer chromatography and flatbed scanner as densitometer. Journal of Chemical Education, 2007, 84, 1505-1507.

Hervé This. Formal descriptions for formulation. International Journal of Pharmaceutics (Int. J. Pharmaceut.), 2007, 344 (1-2), 4-8. doi:10.1016/j.ijpharm.2007.07.046

Elke Scholten, Erik van der Linden, Hervé This. The Life of an Anise-Flavored Alcoholic Beverage : Does Its Stability Cloud or Confirm Theory ? Langmuir (Research Article) ; 2008, 24 (5), 1701-1706. DOI : 10.1021/la702186g

Juan Valverde, Hervé This. 1H NMR quantitative determination of photosynthetic pigments from green beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 2008, 56 (2), 314-320. doi. 10.1021/jf070277j.

Job Ubbink, Adam Burbridge, Raffaele Mezzenga, Food structure and functionality : a soft matter perspective, Soft Matter, 2008, 4, 1569-1581.

César Vega, Job Ubbink, Molecular gastronomy : a food fad or science supporting innovative cuisine ?, Trends in Food Science and Technology, 19 (2008) 372-383.

Hervé This, Anne Cazor, David Trinh. Color Evolution of Aqueous Solutions Obtained by Thermal Processing of Carrot (Daucus carota L.) Roots : Influence of Light. Journal of Food Science, 2008, 73 (4) , E176–E182. doi:10.1111/j.1750-3841.2008.00724.x

Hervé This. Descriptions formelles, pour penser et pour la formulation. L’Actualité chimique, 2008, 322 (8), 11-14.

R. G. M. van der Sman, A. J ? van der Goot, The science of food structuring, Soft Matter, 2009, 5, 501-510.

Hervé This. Molecular Gastronomy, a chemical look to cooking. Accounts of Chemical Research, May 2009, vol 42, N°5, pp. 575-583, Published on the Web 05/19/2009 www.pubs.acs.org/acr, doi10.1021/ar8002078.

Audrey Tardieu, Hervé This. Comparison of Mono- and Disaccharides Release in Aqueous Solutions by Raw or Fried Dice of Onion (Allium cepa L.) Bulbs using Quantitative Nuclear Magnetic Resonance (qNMR). Journal of Food Science (doi : 10.1111/j.1750-3841.2009.01129.x).

Audrey Tardieu, Alice Guerez, Sidarin Phana, Walter de Man, Hervé This. Quantitative Nuclear Magnetic Resonance (qNMR) analysis of mono- and disaccharides in aqueous solutions obtained by soaking raw or fried dice of onion bulbs (Allium cepa L.), Journal of Food Science. 2009, 74(4), C319-325.

Audrey Tardieu, Walter de Man, Hervé This, Using one dimensional (1D) and two dimensional (2D) quantitative proton (1H) nuclear magnetic resonance spectroscopy (q NMR) for the identification and quantification of taste compounds in raw onions (Allium cepa L.) bulbs and in aqueous solutions where onion tissues are soaked, Analytical & Bioanalytical Chemistry, Volume 398, Issue 7 (2010), Page 3139-3153, DOI : 10.1007/s00216-010-4255-x, 23 October 2010.

Linda Weberskirch, Alan Luna, Sara Skoglund, Hervé This, Comparison of two liquid-state NMR methods for the determination of saccharides in carrot (Daucus carota L.) roots, Analytical and Bioanalytical Chemistry, vol 399, issue 1(2011), pp. 483-487. DOI 10.1007/s00216-010-4311-6. Published online 28 Octobre 2010.

Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow, Albert-Laszlo Barabasi, Flavor network and the principles of food pairing, 2011
Hervé This, Solutions are solutions, and gels are almost solutions, Pure Appl. Chem., http://dx.doi.org/10.1351/PAC-CON-12-01-01, 2012, pp. 1-20.

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