Výsledky vyhledávání - "J. L. Berdague"

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

Autor: Pascal Tournayre, Pierre Malle, J. L. Berdague, Frédéric Mercier, François Leduc, Ossarath Kol, N. Kondjoyan, Guillaume Duflos

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2012, 131 (4), pp.1304-1311. ⟨10.1016/j.foodchem.2011.09.123⟩

International audience; The aim of this work was to reliably identify odorous compounds of European seabass (Dicentrarchus labrax) after 1,4 and 15 days of storage in order to find markers of freshness or spoilage. For this purpose, a dynamic headspa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a2c888bbc7471fb51dddb5d8114ac0a
https://doi.org/10.1016/j.foodchem.2011.09.123

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First Identification of O,S-Diethyl Thiocarbonate in Indian Cress Absolute and Odor Evaluation of Its Synthesized Homologues by GC-Sniffing

Autor: Xavier Fernandez, Uwe J. Meierhenrich, Hugues Brevard, J. L. Berdague, Pascal Tournayre, Katharina Breme, Daniel Joulain, Nadine Guillamon

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, 57 (6), pp.2503-2507. ⟨10.1021/jf8035319⟩

International audience; Indian cress (Tropaeolum majus L.) absolute was studied by GC-olfactometry (VIDEO-Sniff method) in order to identify odor-active aroma compounds. Because of its fruity-sulfury odor note, a compound that has never been identifi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e464927754e8995668a7d21d47dedec
https://doi.org/10.1021/jf8035319

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Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease: Table 1

Autor: Ana Marques, Miguel Ulla, S. Bannier, Pierre-Michel Llorca, J. L. Berdague, Ingrid de Chazeron, Franck Durif, Philippe Derost, Isabelle Rieu

Publikováno v: Journal of Neurology, Neurosurgery & Psychiatry. 83:1019-1021

Background Although visual hallucinations in Parkinson9s disease (PD) have been described in several major studies, little is known about olfactory hallucinations (OHs). Methods The authors performed a detailed analysis of OHs in a cohort of 87 Parki

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::968e94373175941d4152a562b96e5e3c
https://doi.org/10.1136/jnnp-2012-302414

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Ultraviolet-absorbing compounds in milk are related to forage polyphenols

Autor: J. L. Lamaison, J. L. Berdague, P. Pradel, Jean-Michel Besle, Jean-Baptiste Coulon, D. Fraisse, Bruno Meunier, Bruno Martin, Didier Viala

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2010, 93 (7), pp.2846-2856. ⟨10.3168/jds.2009-2939⟩
Journal of Dairy Science, 2010, 93 (7), pp.2846-2856. ⟨10.3168/jds.2009-2939⟩

International audience; The aim of this work was to characterize UV-absorbing compounds (UAC) in milk in relation to diet. In winter, 4 groups of cows each received a different diet: concentrate rich containing 35% cocksfoot hay (CCH), maize silage (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7ed82ac47d1cd746aa4261676da3c0f
https://pubmed.ncbi.nlm.nih.gov/20630201

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Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography

Autor: Uwe J. Meierhenrich, Xavier Fernandez, Daniel Joulain, J. L. Berdague, Hugues Brevard, Pascal Tournayre, Katharina Breme

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (1), pp.473-480. ⟨10.1021/jf902946v⟩

International audience; Indian cress (Tropaeolum majus L.) has been consumed in salad or soup for decades, but its odor's detailed molecular composition is still unknown. Here we report on the study of the odorant profile and odor-impact compounds of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b24f64fe7923849c06cd68d1aa766ec
https://pubmed.ncbi.nlm.nih.gov/19919100

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Identification of odor impact compounds of tagetes minuta L. essential oil: Comparison of two GC-olfactometry methods

Autor: Uwe J. Meierhenrich, J. L. Berdague, Pascal Tournayre, Hugues Brevard, Daniel Joulain, Katharina Breme, Xavier Fernandez

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, 57 (18), pp.8572-8580. ⟨10.1021/jf9016509⟩
ResearcherID

International audience; Odor impact compounds of Tagetes minuta L. essential oil were studied by gas chromatography (GC)-olfactometry using aroma extract dilution analysis (AEDA) and vocabulary-intensity-duration of elementary odors by sniffing (VIDE

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f050c51c975a3db6a18cfacaea7f667
https://hal.inrae.fr/hal-02662748

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Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

Autor: Isabelle Verdier-Metz, P. Pradel, Pascal Tournayre, Agnès Cornu, J. L. Berdague, Bruno Martin, N. Rabiau, N. Kondjoyan

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2009, 19 (10), pp.588-594. ⟨10.1016/j.idairyj.2009.04.008⟩

Cantal cheese was made with either raw or pasteurized milk from cows fed either pasture or a hay and concentrate diet, and was analyzed after 3- and 6-month aging. The cheese aroma was rather mild for pasteurized-milk cheese and rather strong for raw

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f91be9e7486bb8f9f4a482aad7b16452
https://hal.inrae.fr/hal-02663302

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Méthode d'extraction rapide des acides gras volatils libres des fromages

Autor: J.-L. Berdague

Publikováno v: Le Lait. 66:233-246

L'echantillon de fromage a analyser est homogeneise mecaniquement apres apport d'etalon interne dans une solution hydro-methanolique a 10 % d'eau (V/V) acidifiee par 1 ml d'une solution aqueuse d'acide sulfurique a 6 % (V/V). Une breve centrifugation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e02c4e4acfb81d47c898fd6bc1196f4
https://doi.org/10.1051/lait:1986313

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