Jean‐Louis Berdagué

Author

Jean‐Louis Berdagué

Unité Mixte de Recherche sur les Herbivores

Also Known As

BERDAGUE, J.L., Berdague, J,, Berdague, J, L, Berdague, J.L., Berdagué, Jean-Louis, J. L. BERDAGUE, J. L. BERDAGUÉ, J. L. Berdagué, J.-L. BERDAGUE, J.-L. Berdagué

139

Publications

Citations

H-Index

Concepts

All Affiliations

Unité Mixte de Recherche sur les Herbivores Institut National de la Recherche Agronomique Centre de Recherche en Nutrition Humaine d'Auvergne Laboratoire Animal et Agroécosystèmes

About

Jean‐Louis Berdagué is an author at Unité Mixte de Recherche sur les Herbivores specializing in food quality, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	20	1.6K
2	Medicine	14	15	870
3	Engineering	12	12	603
4	Education	4	4	255
5	Natural Sciences	4	4	189

Jean‐Louis Berdagué

Publications

3.7K

Citations

H-Index

Page 1

	Year	Citations
Effects of starter cultures on the formation of flavour compounds in dry sausage Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel, Meat Science Food ChemistryStarter CulturesFood FermentationFood AnalysisFlavour Compounds	1993	264
Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures Gunilla Johansson, Jean‐Louis Berdagué, Mats Larsson, Meat Science Starter CulturesFood FermentationHealth SciencesBiotechnologyFermented Sausage	1994	190
Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon Jean‐Jacques Joffraud, Françoise Leroi, Caroline Le Roy, International Journal of Food Microbiology Volatile CompoundsFood SpoilageMicrobial ContaminationFoodborne IllnessMicrobial Ecology	2001	189
Volatile components of dry-cured ham Jean‐Louis Berdagué, C. Denoyer, Jean‐Luc Le Quéré, Journal of Agricultural and Food Chemistry NutritionDietary ExposureFood AnalysisAgricultural EconomicsAltmetric Attention Score	1991	146
Transfer of monoterpenes and sesquiterpenes from forages into milk fat Christine Vialloninsta, Bruno Martin, Isabelle Verdier‐Metz, Le Lait	2000	144
Solid-Phase Microextraction of Volatile Components from Natural Grassland Plants Agnès Cornu, André‐Paul Carnat, Bruno Martin, Journal of Agricultural and Food Chemistry Food ChemistryHigh ResolutionEngineeringBotanyMicrometeorology	2000	131
Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese S Buchin, Valérie Delague, Gabriel Duboz, Journal of Dairy Science	1998	126
Solid-Phase Microextraction-Mass Spectrometry: A New Approach to the Rapid Characterization of Cheeses Christine Viallon, Jean‐Louis Berdagué Analytical Chemistry Food AnalysisFood ChemistryFood AuthenticationGas ChromatographyBioanalysis	2001	125
Traceability of animal feeding diet in the meat and milk of small ruminants Sophie Prache, Agnès Cornu, Jean‐Louis Berdagué, Small Ruminant Research Animal PhysiologyNutritionEngineeringSmall RuminantsAnimal Nutrition	2005	121
Time‐related changes in volatile compounds of lean tissue during processing of French dry‐cured ham Solange Buscailhon, Jean‐Louis Berdagué, Gabriel Monin Journal of the Science of Food and Agriculture Muscle FunctionFood AnalysisFood PreservationBiceps Femoris MuscleFood Chemistry	1993	116

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