Jean‐François Cavalli

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

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 · 166 citations

Food Chemistry, Quality-freshness Markers, Volatile Compounds +7

Combined analysis of the essential oil of <i>Chenopodium ambrosioides</i> by GC, GC‐MS and ¹³C‐NMR spectroscopy: quantitative determination of ascaridole, a heat‐sensitive compound

Jean‐François Cavalli, Félix Tomi, Antoine‐François Bernardini et al. · Phytochemical Analysis · 2004 · 104 citations

Chemical Composition, Commercial Sample, Organic Chemistry +16

Comparison of the Amounts of Volatile Compounds in French Protected Designation of Origin Virgin Olive Oils

Benoit Berlioz, Christophe Cordella, Jean‐François Cavalli et al. · Journal of Agricultural and Food Chemistry · 2006 · 39 citations

Food Chemistry, Olive Oils, Volatile Compounds +11

Constituents of the essential oil of six <i>Helichrysum</i> species from Madagascar

Jean‐François Cavalli, Lalasoa Ranarivelo, Michel Ratsimbason et al. · Flavour and Fragrance Journal · 2001 · 39 citations

Chemical Composition, Essential Oil, Helichrysum Species +4