Louisette Lizzani‐Cuvelier

Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Thermal Desorption Techniques on Chemical Composition of French Olive Oils

Jean‐François Cavalli, Xavier Fernàndez, Louisette Lizzani‐Cuvelier et al. · Journal of Agricultural and Food Chemistry · 2003 · 188 citations

Agriculture, Food Science, Food Analysis +16

Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: Identification of quality-freshness markers

Jean‐François Cavalli, Xavier Fernàndez, Louisette Lizzani‐Cuvelier et al. · Food Chemistry · 2004 · 170 citations

Agriculture, Food Science, French +14

Chemical composition of the essential oils from Turkish and Honduras Styrax

Xavier Fernàndez, Louisette Lizzani‐Cuvelier, André‐Michel Loiseau et al. · Flavour and Fragrance Journal · 2004 · 77 citations

Agriculture, Chemistry, Food Science +10

Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO

Faouzia Mahjoub Haddada, Hédia Manai‐Djebali, Douja Daoud et al. · Food Chemistry · 2007 · 77 citations

Agriculture, Chemistry, Food Science +14

Volatile constituents of benzoin gums: Siam and Sumatra. Part 1

Xavier Fernàndez, Louisette Lizzani‐Cuvelier, André‐Michel Loiseau et al. · Flavour and Fragrance Journal · 2003 · 49 citations

Agriculture, Food Science, Analytical Chemistry +16