Géraldine Enderli

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Perception of traditional food products in six European regions using free word association