Jean‐Louis Berdagué

Effects of starter cultures on the formation of flavour compounds in dry sausage

Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel et al. · Meat Science · 1993 · 264 citations

Food Chemistry, Starter Cultures, Food Fermentation +8

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 et al. · Meat Science · 1994 · 190 citations

Starter Cultures, Food Fermentation, Health Sciences +6

Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon

Jean‐Jacques Joffraud, Françoise Leroi, Caroline Le Roy et al. · International Journal of Food Microbiology · 2001 · 189 citations · Full text

Volatile Compounds, Food Spoilage, Microbial Contamination +10

Volatile components of dry-cured ham

Jean‐Louis Berdagué, C. Denoyer, Jean‐Luc Le Quéré et al. · Journal of Agricultural and Food Chemistry · 1991 · 146 citations

Nutrition, Dietary Exposure, Food Analysis +22

Transfer of monoterpenes and sesquiterpenes from forages into milk fat

Christine Vialloninsta, Bruno Martin, Isabelle Verdier‐Metz et al. · Le Lait · 2000 · 144 citations · Full text