Traceability of animal feeding diet in the meat and milk of small ruminants von Prache, S., Cornu, A., Berdagué, J.L., Priolo, A.

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Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese von Buchin, S., Delague, V., Duboz, G., Berdague, J.L., Beuvier, E., Pochet, S., Grappin, R.

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Ultraviolet-absorbing compounds in milk are related to forage polyphenols von Besle, J.M., Viala, D., Martin, B., Pradel, P., Meunier, B., Berdagué, J.L., Fraisse, D., Lamaison, J.L., Coulon, J.B.

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Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening von Cornu, A., Rabiau, N., Kondjoyan, N., Verdier-Metz, I., Pradel, P., Tournayre, P., Berdagué, J.L., Martin, B.

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Production of esters by Staphylococci von Talon, R, Chastagnac, C, Vergnais, L, Montel, M.C, Berdagué, J.L

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Novel multi-gas chromatography–olfactometry device and software for the identification of odour-active compounds von Berdagué, J.L., Tournayre, P., Cambou, S.

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Effects of starter cultures on the formation of flavour compounds in dry sausage von Berdagué, J.L., Monteil, P., Montel, M.C., Talon, R.

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Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol von Sympoura, F., Cornu, A., Tournayre, P., Massouras, T., Berdagué, J.L., Martin, B.

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Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham von Buscailhon, S, Berdague, J.L, Monin, G

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Volatile components of dry-cured ham von Berdague, Jean Louis, Denoyer, Christian, Le Quere, Jean Luc, Semon, Etienne

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Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci von Vergnais, L, Masson, F, Montel, M. C, Berdagué, J. L, Talon, R

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Bacterial proteinase reduces maturation time of dry fermented sausages von Hagen, B.F, Berdague, J.L, Holck, A.L, Naes, H, Blom, H

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Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham von Berdagué, J.L., Bonnaud, N., Rousset, S., Touraille, C.

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Effects of starter cultures on the biochemical characteristics of French dry sausages von Montel, M.C., Talon, R., Berdagué, J.L., Cantonnet, M.

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Mesure des nuisances olfactives associées à l’élevage porcin von BERDAGUE, J.L., BONNEAU, M.

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Fat volatiles tracers of grass feeding in sheep von Priolo, A., Cornu, A., Prache, S., Krogmann, M., Kondjoyan, N., Micol, D., Berdagué, J.-L.

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Mass Spectrometry Based Sensor Strategies for the Authentication of Oysters According to Geographical Origin von Ratel, Jeremy, Berge, Philippe, Berdague, Jean-Louis, Cardinal, Mireille, Engel, Erwan

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Relations between compositional traits and sensory qualities of French dry-cured ham von Buscailhon, Solange, Berdagué, J.L., Bousset, J., Cornet, Monique, Gandemer, G., Touraille, C., Monin, G.

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Characterization of milk by analysis of its terpene fractions von Fernandez, Christine, Astier, Catherine, Rock, Edmond, Coulon, Jean-Baptiste, Berdagué, Jean-Louis

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Fat-borne volatiles and sheepmeat odour von Young, O.A., Berdagué, J.-L., Viallon, C., Rousset-Akrim, S., Theriez, M.

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