Thierry TALOU
Thierry TALOU
Researcher, National Polytechnic Institute of Toulouse
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The Apiaceae: Ethnomedicinal family as source for industrial uses
B Sayed-Ahmad, T Talou, Z Saad, A Hijazi, O Merah
Industrial crops and products 109, 661-671, 2017
Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species
L Smolskaitė, PR Venskutonis, T Talou
LWT-Food Science and Technology 60 (1), 462-471, 2015
Application of a multi-gas-sensor device in the meat industry for boar-taint detection
B Bourrounet, T Talou, A Gaset
Sensors and actuators B: Chemical 27 (1-3), 250-254, 1995
Purification, characterisation and analysis of melanin extracted from Tuber melanosporum Vitt.
E Harki, T Talou, R Dargent
Food Chemistry 58 (1-2), 69-73, 1997
Monoterpenes in the aromas of fresh wild mushrooms (Basidiomycetes)
S Breheret, T Talou, S Rapior, JM Bessière
Journal of Agricultural and Food Chemistry 45 (3), 831-836, 1997
Dimethyl sulphide: the secret for black truffle hunting by animals?
T Talou, A Gaset, M Delmas, M Kulifaj, C Montant
Mycological Research 94 (2), 277-278, 1990
Fennel oil and by-products seed characterization and their potential applications
BS Ahmad, T Talou, Z Saad, A Hijazi, M Cerny, H Kanaan, A Chokr, ...
Industrial crops and products 111, 92-98, 2018
Composition and insecticidal activity of essential oil from Pistacia lentiscus L. against Ectomyelois ceratoniae Zeller and Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)
O Bachrouch, JMB Jemâa, AW Wissem, T Talou, B Marzouk, M Abderraba
Journal of stored products research 46 (4), 242-247, 2010
Essential oil, fatty acid and sterol composition of Tunisian coriander fruit different parts
J Sriti, T Talou, WA Wannes, M Cerny, B Marzouk
Journal of the Science of Food and Agriculture 89 (10), 1659-1664, 2009
Principal constituents of black truffle (Tuber melanosporum) aroma
T Talou, M Delmas, A Gaset
Journal of Agricultural and Food Chemistry 35 (5), 774-777, 1987
Outdoor in situ monitoring of volatile emissions from wastewater treatment plants with two portable technologies of electronic noses
A Nake, B Dubreuil, C Raynaud, T Talou
Sensors and Actuators B: Chemical 106 (1), 36-39, 2005
Volatile Flavor Constituents of Fresh Marasmius alliaceus (Garlic Marasmius)
S Rapior, S Breheret, T Talou, JM Bessière
Journal of Agricultural and Food Chemistry 45 (3), 820-825, 1997
Capillary electrophoresis as an alternative to HPLC for determination of honey flavonoids
C Delgado, FA Tomás-Barberán, T Talou, A Gaset
Chromatographia 38, 71-78, 1994
Antioxidant and Antimicrobial Activities of the Essential Oil of Achillea millefolium L. Grown in France
C El-Kalamouni, PR Venskutonis, B Zebib, O Merah, C Raynaud, T Talou
Medicines 4 (2), 30, 2017
Oil extraction from coriander fruits by extrusion and comparison with solvent extraction processes
J Sriti, T Talou, M Faye, G Vilarem, B Marzouk
Industrial Crops and Products 33 (3), 659-664, 2011
The World Saffron and Crocus collection: strategies for establishment, management, characterisation and utilisation
JA Fernández, O Santana, JL Guardiola, RV Molina, P Heslop-Harrison, ...
Genetic Resources and Crop Evolution 58, 125-137, 2011
The anise-like odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei
S Rapior, S Breheret, T Talou, Y Pélissier, JM Bessière
Mycologia 94 (3), 373-376, 2002
Biochemical composition of cumin seeds, and biorefining study
O Merah, B Sayed-Ahmad, T Talou, Z Saad, M Cerny, S Grivot, P Evon, ...
Biomolecules 10 (7), 1054, 2020
Characterization of French coriander oil as source of petroselinic acid
E Uitterhaegen, KA Sampaio, EIP Delbeke, W De Greyt, M Cerny, P Evon, ...
Molecules 21 (9), 1202, 2016
Variations in the essential oil composition in buds of six blackcurrant (Ribes nigrum L.) cultivars at various development phases
A Dvaranauskaitė, PR Venskutonis, C Raynaud, T Talou, P Viškelis, ...
Food Chemistry 114 (2), 671-679, 2009
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