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Cited article:

Mass Spectrometry Based Sensor Strategies for the Authentication of Oysters According to Geographical Origin

Jeremy Ratel, Philippe Berge, Jean-Louis Berdague, Mireille Cardinal and Erwan Engel
Journal of Agricultural and Food Chemistry 56 (2) 321 (2008)

Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries

C. Sañudo, M. Alfonso, R. San Julián, et al.
Meat Science 75 (4) 610 (2007)

Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

Isabel Sebastián, Christine Viallon-Fernandez, Pascal Tournayre, et al.
Journal of Analytical and Applied Pyrolysis 72 (2) 203 (2004)

Curie point pyrolysis–mass spectrometry applied to rapid characterisation of cheeses

Christophe Pérès, Christine Viallon and Jean-Louis Berdagué
Journal of Analytical and Applied Pyrolysis 65 (2) 161 (2002)

Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry

R Talon, D Walter, C Viallon and J.L Berdagué
Journal of Microbiological Methods 48 (2-3) 271 (2002)