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Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken usingExpand
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Polyphénols et procédés
Au-dela de leur implication reconnue dans l’« effet-sante » de l’aliment, les polyphenols participent aussi pleinement aux caracteristiques organoleptiques des denrees alimentaires et jouent un roleExpand
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Effect of pH on Retention of Aroma Compounds by β-Lactoglobulin
Interactions between volatile compounds and BLG in aqueous solution were studied using static and dynamic headspace techniques (exponential dilution). The intensity of interactions between methylExpand
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Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds
Abstract Free and glycosidically-bound flavour compounds of acerola fruit were isolated and identified by GC and GC–MS analysis. Among the 46 compounds identified in the volatile fraction, theExpand
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African Mango Glycosidically Bound Volatile Compounds
Carbohydrate and aglycon moieties released, respectively, by acid and enzymatic hydrolysis of African mango pulp extracts containing glycosidically bound compounds were identified by TLC, GC, andExpand
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Identification and quantification of passion fruit cyanogenic glycosides.
Five mandelonitrile glycosides have been detected in the glycosidic fraction isolated from several Passiflora fruits using GC/EI-MS or GC/NCI-MS of trifluoroacetylated derivatives. Reasons for theExpand
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6-O-α-l-Arabinopyranosyl-β-d-glucopyranosides as aroma precursors from passion fruit
Abstract The 6-O-α- l - Arabinopyranosyl -β- d - glucopyranosides of linalool, benzyl alcohol and 3-methyl-but-2-en-1-ol were isolated from passion fruit ( Passiflora edulis ) by adsorptionExpand
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Enzymatic hydrolysis of edible Passiflora fruit glycosides
The combined action of Hemicellulase REG 2 and sweet almond glucosidase containing β-d-glucopyranosidase, α-l-rhamnopyranosidase, α-l-arabinopyranosidase and α-l-arabinfuranosidase activities allowedExpand
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Structural „memory effects”︁ influencing decompositions of glucose alkoxide anions produced from monoterpene glycoside isomers in tandem mass spectrometry
Isomeric glycoconjugates have been distinguished using desorption negative-ion chemical ionization/tandem mass spectrometry (DNCI–MS/MS). The structure of the leaving terpene influences theExpand
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Partial purification and properties of plantain polyphenol oxidase
Abstract Free and bound polyphenol oxidase activities were identified in plantain; the soluble form increases with the maturity of the fruit. No difference was found between the two fractions duringExpand
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