Hugues Brévard

Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry

Dagmar Mayr, T.D. Märk, W. Lindinger et al. · International Journal of Mass Spectrometry · 2002 · 87 citations

Food Chemistry, Banana Aroma, Food Authentication +9

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 · 80 citations

Flavoromics, Chemical Composition, Food Analysis +23

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

Ennio Cantergiani, Hugues Brévard, Y. Krebs et al. · European Food Research and Technology · 2001 · 73 citations · Full text

Green Mexican Coffee, Flavoromics, Sensory Science +3

Qualitative and quantitative analysis of vetiver essential oils by comprehensive two-dimensional gas chromatography and comprehensive two-dimensional gas chromatography/mass spectrometry

Jean‐Jacques Filippi, Emilie Belhassen, Nicolas Baldovini et al. · Journal of Chromatography A · 2013 · 70 citations

Gas Chromatography, Chemical Composition, Quantitative Analysis +3

Occurrence of elemental sulphur in capers (<i>Capparis spinosa</i> L.) and first investigation of the flavour profile

Hugues Brévard, Marillisa Brambilla, Alain Chaintreau et al. · Flavour and Fragrance Journal · 1992 · 57 citations

Mediterranean Countries, Flavoromics, Chemical Composition +19