Christine Schippa

Behavior of Flavor Compounds in Model Food Systems:  a Thermodynamic Study

E. Philippe, Anne‐Marie Seuvre, Bernard Colas et al. · Journal of Agricultural and Food Chemistry · 2003 · 95 citations

Agriculture, Chemistry, Food Science +17

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

Thierry Cachet, Hugues Brévard, Alain Chaintreau et al. · Flavour and Fragrance Journal · 2016 · 84 citations

Natural Sciences, Chemistry, Food Science +17

Volatile Compounds in Fresh Pulp of Pineapple (<i>Ananas comosus</i>[L.] Merr.) from French Polynesia

Taivini Teai, Angélina Claude-Lafontaine, Christine Schippa et al. · Journal of Essential Oil Research · 2001 · 47 citations

Agriculture, Food Science, Food Analysis +15

GC-MS Quantification of Suspected Volatile Allergens in Fragrances. 2. Data Treatment Strategies and Method Performances

Maud Bassereau, Alain Chaintreau, Stéphanie Duperrex et al. · Journal of Agricultural and Food Chemistry · 2006 · 32 citations

Pharmacy, Food Science, Allergy +11

Quantification of selected furocoumarins by high-performance liquid chromatography and UV-detection: Capabilities and limits

Angus Macmaster, Neil Owen, Sylvain Brussaux et al. · Journal of Chromatography A · 2012 · 29 citations

Pharmacy, Pharmaceutical Analysis, Analytical Chemistry +9