J. L. Quéré

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Recent Developments in Flavor Measurements

J. L. Quéré, 2012 .

J. L. Quéré, 2010 .

Traditional and New Analytical Methodology

E. Mehinagic, J. L. Quéré, 2010 .

Chemistry of pheromonal and defensive secretions in the nymphs and the adults ofDysdercus cingulatus Fabr. (Heteroptera, Pyrrhocoridae)

J. Farine, J. L. Quéré, R. Brossut, 2005, Journal of Chemical Ecology.

Defensive secretions of nymphs and adults of five species of Pyrrhocoridae (Insecta: Heteroptera)

J. Farine, C. Everaerts, J. L. Quéré, 1993 .

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Hervé Guillemin, Jean-Luc Le Quéré, Isabelle Souchon, 2011 .

Occurrence of geometrical isomers of eicosapentaenoic and docosahexaenoic acids in liver lipids of rats fed heated linseed oil

E. Sémon, S. O'keefe, J. L. Quéré, 1989, Lipids.

2-Methylthiazolidine and 4-ethylguaiacol, male sex pheromone components of the cockroachNauphoeta cinerea (dictyoptera, blaberidae): A reinvestigation

J. Farine, J. L. Quéré, R. Brossut, 1992, Journal of Chemical Ecology.

Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches

C. Salles, C. Septier, J. L. Quéré, 1998 .

Production of a cheese model for sensory evaluation of flavour compounds

C. Salles, C. Septier, S. Issanchou, 1995 .

Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002.

P. Etiévant, J. L. Quéré, 2003 .

An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin

E. Guichard, Elias Bou-Maroun, J. L. Quéré, 2012 .

Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

A. Voilley, I. Goubet, J. L. Quéré, 1998 .

Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

J. L. Quéré, P. Brunerie, Karine Gourrat, 2016 .

Comparison of three ionisation methods - electron ionisation, chemical ionisation and atmospheric pressure photoionisation for the characterisation of volatile organic compounds (VOCs)

G. Lucchi, J. L. Quéré, Karine Gourrat, 2021 .

Emerging research approaches benefit to the study of cooked cured ham flavour

J. L. Quéré, J. Vendeuvre, A. Guillard, 1997 .

Composition and major odorous compounds of the essential oil of Bifora radians, an aldehyde‐producing weed

E. Sémon, J. L. Quéré, A. Latrasse, 1991 .

Volatile components of ripe fruits of Morinda citrifolia and their effects on Drosophila

J. Farine, B. Moréteau, J. L. Quéré, 1996 .

On-line hydrogenation in GC-MS analysis of cyclic fatty acid monomers isolated from heated linseed oil

E. Sémon, J. L. Quéré, J. Sebedio, 1989, Lipids.

Composition of the essential oils of blackcurrant buds (Ribes nigrum L.)

J. L. Quéré, A. Latrasse, 1990 .

Identification of an oviposition-deterring pheromone in the eggs of the European corn borer

D. Thiéry, J. L. Quéré, 1991, Naturwissenschaften.

Tergal glands of male and femaleCryptocercus punctulatus scudder (Dictyoptera: Cryptocercidae): Composition, sexual dimorphism, and geographic variation of secretion

J. Farine, J. L. Quéré, R. Brossut, 1991, Journal of Chemical Ecology.

Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

C. Ginies, P. Bonnarme, J. L. Quéré, 1997 .

Reactions of bimetallic group VI complexes

J. L. Quéré, F. Pétillon, K. Muir, 1983 .

Reaction of dinuclear thiolato-bridged cobalt compounds with activated alkynes. Formation and X-ray structure of an unusual trinuclear cobalt complex, [Co3(η5-C5H5)3(SMe)2(CF3CCCF3)2]

J. L. Quéré, F. Pétillon, P. L'haridon, 1985 .

Molybdenum alkyl- and aryl-thiolates

J. L. Quéré, F. Pétillon, D. Sharp, 1981 .

Reactions of fluorinated alkynes with the tungsten Hydride [(η5-C5H5)(CO)3WH] II. Phosphine and phosphite substitution reactions and the x-ray structures of the η3-acryloyl complexes [(η5-C5H5)(CO)LWC(O)C(CF3)C(CF3)H], L = CO, P(OMe)3

J. L. Quéré, F. Pétillon, K. Muir, 1983 .

Reactivity of transition metal hydrides and thiolates. Reaction of trihydridobis(π-cyclopentadienyl)niobium with dimethyldisulphide and reactions of niobium, molybdenum and tungsten thiolates with alkynes

J. L. Quéré, F. Pétillon, J. Sala-Pala, 1980 .

Cyclopendtadienyl vanadium complexes: Di-μ-methylsulfide-bis(dicarbonylcyclopendtadienylvanadium)

J. L. Quéré, F. Pétillon, J. Guerchais, 1979 .

Protein-flavour interactions in relation to development of novel protein foods.

M. Boekel, J. Vincken, H. Gruppen, 2004 .

Enzymes-assisted generation of thiols from thioacetates.

L. Fay, M. Juillerat, P. Etiévant, 2003 .

Investigation on aroma compounds of Modena balsamic vinegars.

A. Genovese, L. Moio, P. Etiévant, 2003 .

Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic dienoic acids formed in frying oils

W. Christie, J. L. Quéré, G. Dobson, 1995 .

Flavonoid constituents of Stachys aegyptiaca

D. Barron, J. L. Quéré, M. El-Ansari, 1991 .

Cyclic fatty acid monomers: synthesis and characterization of methyl ω-(2-alkylcyclopentyl) alkenoates and alkanoates

J. L. Quéré, J. Sebedio, J. M. Vatèla, 1988 .

Heat treatment of vegetable oils. II. GC-MS and GC-FTIR spectra of some isolated cyclic fatty acid monomers

E. Sémon, J. L. Quéré, J. Sebedio, 1987 .

Gas chromatography-fourier transform infrared spectrometry of fatty acids: New applications with a direct deposition interface

J. Auger, E. Sémon, J. L. Quéré, 1998 .

Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity

E. Guichard, I. Andriot, J. L. Quéré, 2004 .

Gas chromatography-mass spectrometry and tandem mass spectrometry in the analysis of fatty acids.

E. G. Perkins, J. L. Quéré, J. Sebedio, 1995 .

Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small Peptides

C. Salles, C. Septier, C. Salles, 2002 .

Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening

A. Thierry, M. Maillard, J. L. Quéré, 1999 .

Hydrocarbon chemotypes of some blackcurrant cultivars (Ribes sp)

J. L. Quéré, A. Latrasse, M. Kerslake, 1989 .

Chemistry of defensive secretions in nymphs and adults of fire bug,Pyrrhocoris apterus L. (Heteroptera, Pyrrhocoridae)

J. Farine, J. L. Quéré, R. Brossut, 1992, Journal of Chemical Ecology.

Flavour release at gas/matrix interfaces of stirred yoghurt models

A. Voilley, P. Cayot, A. Nongonierma, 2006 .

Instrumental assessment of the sensory quality of dairy products

J. L. Quéré, N. Cayot, 2013 .

Cheese flavour: Instrumental techniques

J. L. Quéré, 2004 .

Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

C. Salles, D. Mollé, C. Septier, 1998 .

Fractionation of the water-soluble extract of a cheese made from goats' milk by filtration methods: behaviour of fat and volatile compounds

C. Salles, C. Septier, E. Engel, 2002 .

Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

J. L. Quéré, M. Yvon, J. Gripon, 1999 .

Enzymatic conversion of methionine results in the formation of sulphur flavours.

G. Smit, P. Etiévant, J. L. Quéré, 2003 .

Influence of coffee brew non-volatiles on coffee aroma stability.

D. D. Roberts, P. Etiévant, J. L. Quéré, 2003 .

Selection of Products Presenting Given Flavor Characteristics: An Application to Wine

Sophie Nicklaus, Jean-Luc Le Quéré, Paola Piombino, 2004, American Journal of Enology and Viticulture.

Evaluation of taste compounds in water-soluble extract of goat cheeses

I. Lesschaeve, C. Salles, C. Septier, 2000 .

Volatile components of dry-cured ham

J. Berdagué, E. Sémon, J. L. Quéré, 1991 .

Relevance of omission tests to determine flavour-active compounds in food: application to cheese taste

Erwan Engel, Sophie Nicklaus, Christian Salles, 2002 .

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

C. Salles, E. Engel, J. L. Quéré, 2002 .

3-Hydroxy-5-methyl-2-hexanone, a new compound characterized by a melted cheese flavour in dairy products

E. Sémon, L. Moio, J. L. Quéré, 1994 .

Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

A. Riaublanc, J. L. Quéré, A. Pierre, 1998 .

IDENTIFICATION AND SENSORY EVALUATION OF THE CHARACTER-IMPACT COMPOUNDS OF GOAT CHEESE FLAVOUR

Christian Salles, C. Septier, C. Salles, 1996 .

The defensive secretion of Eurycotis floridana (Dictyoptera, Blattidae, Polyzosteriinae): Chemical identification and evidence of an alarm function

R. Henry, J. Farine, C. Everaerts, 1997 .

Production of halogenated compounds byBjerkandera adusta

E. Sémon, J. L. Quéré, H. Spinnler, 1994, Applied Microbiology and Biotechnology.

Goat cheese flavour : Identification of the character impact compounds

I. Lesschaeve, C. Salles, S. Issanchou, 1996 .

Fat perception in cottage cheese: The contribution of aroma and tasting temperature

T. Thomas-Danguin, H. Labouré, E. Guichard, 2017 .

Representativeness of coffee aroma extracts: a comparison of different extraction methods

Jean-Luc Le Quéré, J. L. Quéré, Remy Liardon, 2000 .

Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

Sophie Nicklaus, Christian Salles, Andrew M. Taylor, 2004 .

Calling behaviour of female Periplaneta americana: Behavioural analysis and identification of the pheromone source

J. Farine, J. L. Quéré, R. Brossut, 1993 .

Male sex pheromone of cockroachEurycotis floridana (walker) (Blattidae, Polyzosteriinae): Role and composition of tergites 2 and 8 secretions

J. Farine, C. Everaerts, J. L. Quéré, 1994, Journal of Chemical Ecology.

Isolation and identification of 4,6,8-trimethyl-7,9-undecadien-5-ol, a female-specific compound, in tergal gland secretion ofCryptocercus punctulatus scudder (Dictyoptera: Cryptocercidae)

J. L. Quéré, R. Brossut, O. Bonnard, 1991, Journal of Chemical Ecology.

Flavour release at the interfaces of stirred fruit yoghurt models

A. Voilley, P. Cayot, A. Nongonierma, 2006 .

Composition and physico-chemical characteristics of goat milks containing the A or O αsl casein variants

F. Michel, A. Riaublanc, J. L. Quéré, 1998 .

Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of αsl casein in milk

F. Rousseau, A. Riaublanc, J. L. Quéré, 1998 .

Competitive Binding of Aroma Compounds by β-Cyclodextrin

E. Guichard, E. Sémon, I. Goubet, 2001 .

P. Etiévant, J. L. Quéré, D. Mottram, 2003 .

Transfers of small analytes in a multiphasic stirred fruit yoghurt model

P. Cayot, A. Nongonierma, M. Springett, 2007 .

Influence of flavour transfer between different gel phases on perceived aroma

B. Colas, A. Nongonierma, M. Springett, 2007 .

More clues about sensory impact of sotolon in some flor sherry wines

P. Schlich, P. Etiévant, J. L. Quéré, 1992 .

More clues of the occurrence and flavor impact of solerone in wine

P. Etiévant, J. L. Quéré, B. Martin, 1991 .

Do terpenes influence the flavour of cheeses

P. Etiévant, S. Buchin, J. L. Quéré, 2003 .

Tracers of apricot aromatic quality.

S. Bureau, S. Guillot, R. Boulanger, 2003 .

Normal-phase high-performance liquid chromatography of volatile compounds Selectivity and mobile phase effects on polar bonded silica

D. Barron, J. L. Quéré, M. Lübke, 1995 .

Retention behaviour of volatile compounds in normal-phase high-performance liquid chromatography on a diol column

D. Barron, J. L. Quéré, M. Lübke, 1993 .

The carbohydrate modul labelling technique - a useful tool to clarify formation pathways of aroma compounds formed in Maillard-type reactions.

P. Schieberle, T. Hofmann, P. Etiévant, 2003 .

Poor performance of flavourings in heat processed products: a problem of poor flavour retention or poor flavour release?

K. Roos, P. Etiévant, J. L. Quéré, 2003 .

Influence of nitrogen on accumulation of isosojagol (a newly detected coumestan in soybean) and associated isoflavonoids in roots and nodules of mycorrhizal and non-mycorrhizal soybean

J. L. Quéré, D. Morandi, 1991 .

Nuclear Magnetic Resonance Spectroscopic Study of β-Lactoglobulin Interactions with Two Flavor Compounds, γ-Decalactone and β-Ionone

E. Guichard, A. Tromelin, J. L. Quéré, 2002 .

NMR spectroscopy study of interactions between β-lactoglobulin and aroma compounds

L. Tavel, E. Guichard, C. Moreau, 2006 .

GC/FTIR for analysis of fatty acids of biological origin (in French)

E. Sémon, J. L. Quéré, 1998 .

Contribution of sensory and olfactometry analysis to discriminate the aroma of different species of seafood products analysed at three states of freshness.

P. Courcoux, C. Prost, P. Etiévant, 2003 .

A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release

Patrick Gorria, Christian Salles, Patrick Mielle, 2006 .

Quantification of furaneol and homofuraneol in Vitis vinifera wines by stable isotope dilution assay using GC-MS/MS.

A. Razungles, P. Etiévant, J. L. Quéré, 2003 .

In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters

C. Salles, E. Guichard, C. Yven, 2006 .

Changes in key odorants in beer during exposure to light.

P. Schieberle, P. Etiévant, J. L. Quéré, 2003 .

Real time measurement of flavour release from water and from neutral oil.

U. Krings, R. Berger, Swen Rabe, 2003 .

Olfactory genes and flavour perception: implications for the evolution of human cuisines.

G. Shepherd, C. Crasto, M. S. Singer, 2003 .

Relating taste, aroma and mouthfeel stimuli to overall flavour perception.

Andrew M. Taylor, R. Linforth, T. Hollowood, 2003 .

The "VIDEO-Sniff" method, a new approach for the "Vocabulary-Intensity-Duration" study of "Elementary Odours" perceived by gas-chromatography-olfaction.

J. Berdagué, P. Etiévant, J. L. Quéré, 2003 .

Fresh bean colour as an indicator of chocolate flavour potential.

G. Ziegler, M. Guiltinan, P. Etiévant, 2003 .