| Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation G Ferrari, O Lablanquie, R Cantagrel, J Ledauphin, T Payot, N Fournier, ... Journal of agricultural and food chemistry 52 (18), 5670-5676, 2004 | 208 | 2004 |
| Polycyclic aromatic hydrocarbons in fruits and vegetables: Origin, analysis, and occurrence A Paris, J Ledauphin, P Poinot, JL Gaillard Environmental Pollution 234, 96-106, 2018 | 198 | 2018 |
| Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography− mass spectrometry J Ledauphin, JF Saint-Clair, O Lablanquie, H Guichard, N Founier, ... Journal of Agricultural and Food Chemistry 52 (16), 5124-5134, 2004 | 173 | 2004 |
| Comparative Study of Cyperus rotundus Essential Oil by a Modified GC/MS Analysis Method. Evaluation of Its Antioxidant, Cytotoxic, and Apoptotic Effects S Kilani, J Ledauphin, I Bouhlel, MB Sghaier, J Boubaker, I Skandrani, ... Chemistry & Biodiversity 5 (5), 729-742, 2008 | 156 | 2008 |
| Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants J Ledauphin, H Guichard, JF Saint-Clair, B Picoche, D Barillier Journal of Agricultural and Food Chemistry 51 (2), 433-442, 2003 | 138 | 2003 |
| Optimising extraction of extracellular polymeric substances (EPS) from benthic diatoms: comparison of the efficiency of six EPS extraction methods E Takahashi, J Ledauphin, D Goux, F Orvain Marine and Freshwater Research 60 (12), 1201-1210, 2009 | 128 | 2009 |
| Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA J Ledauphin, C Le Milbeau, D Barillier, D Hennequin Journal of agricultural and food chemistry 58 (13), 7782-7793, 2010 | 102 | 2010 |
| How can aroma–related cross–modal interactions be analysed? A review of current methodologies P Poinot, G Arvisenet, J Ledauphin, JL Gaillard, C Prost Food Quality and Preference 28 (1), 304-316, 2013 | 86 | 2013 |
| Impact of carbon source and variable nitrogen conditions on bacterial biosynthesis of polyhydroxyalkanoates: evidence of an atypical metabolism in Bacillus megaterium DSM 509 S Shahid, R Mosrati, J Ledauphin, C Amiel, P Fontaine, JL Gaillard, ... Journal of bioscience and bioengineering 116 (3), 302-308, 2013 | 83 | 2013 |
| Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis H Guichard, S Lemesle, J Ledauphin, D Barillier, B Picoche Journal of agricultural and food chemistry 51 (2), 424-432, 2003 | 74 | 2003 |
| Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds J Ledauphin, B Basset, S Cohen, T Payot, D Barillier Journal of Food Composition and Analysis 19 (1), 28-40, 2006 | 67 | 2006 |
| Oxy-PAHs: occurrence in the environment and potential genotoxic/mutagenic risk assessment for human health A Clergé, J Le Goff, C Lopez, J Ledauphin, R Delépée Critical reviews in toxicology 49 (4), 302-328, 2019 | 66 | 2019 |
| Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders N Buron, M Coton, P Legendre, J Ledauphin, V Kientz-Bouchart, ... International journal of food microbiology 153 (1-2), 159-165, 2012 | 47 | 2012 |
| Screening of representative cider yeasts and bacteria for volatile phenol-production ability N Buron, M Coton, C Desmarais, J Ledauphin, H Guichard, D Barillier, ... Food microbiology 28 (7), 1243-1251, 2011 | 43 | 2011 |
| Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders N Buron, H Guichard, E Coton, J Ledauphin, D Barillier Food Chemistry 125 (2), 542-548, 2011 | 37 | 2011 |
| Gas chromatographic quantification of aliphatic aldehydes in freshly distilled Calvados and Cognac using 3-methylbenzothiazolin-2-one hydrazone as derivative agent J Ledauphin, D Barillier, M Beljean-Leymarie Journal of Chromatography A 1115 (1-2), 225-232, 2006 | 34 | 2006 |
| Influence of Growth Phase and Geographic Origin on the Essential Oil Composition of Pituranthos chloranthus from Tunisia A Neffati, D Hennequin, B Basset, L Chekir-Ghedira, K Ghedira, D Barillier, ... Natural Product Communications 4 (11), 1934578X0900401127, 2009 | 20 | 2009 |
| Rapid quantification and comparison of major volatile compounds of ciders from France (Normandy and Brittany) using microextraction by packed sorbent (MEPS) W Haider, D Barillier, A Hayat, JL Gaillard, J Ledauphin Analytical Methods 6 (5), 1364-1376, 2014 | 19 | 2014 |
| Development of an accurate and sensitive gas chromatographic method for the determination of acrolein content in Calvados and cider J Ledauphin, A Lefrancois, N Marquet, M Beljean-Leymarie, D Barillier LWT-Food Science and Technology 39 (9), 1045-1052, 2006 | 19 | 2006 |
| Trace amount determination of monocyclic and polycyclic aromatic hydrocarbons in fruits: extraction and analytical approaches A Paris, J Ledauphin, C Lopez, D Hennequin, JL Gaillard Journal of Food Composition and Analysis 67, 110-118, 2018 | 18 | 2018 |
