R. Tabacchi - Concepedia

Author

R. Tabacchi

Also Known As

R Tabacchi, R. TABACCHI, R. Tabacchi, RAPHAEL TABACCHI, Raphael Tabacchi, Raphaël Tabacchi, Tabacchi R., Tabacchi, R., Tabacchi, Raphael, Tabacchi, Raphaël

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

University of Neuchâtel Federal Office for Agriculture Stockholm University École Polytechnique Fédérale de Lausanne Université de Yaoundé I

About

R. Tabacchi is an author at University of Neuchâtel specializing in engineering, medicine, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	320
2	Medicine	8	8	321
3	Health Sciences	4	4	217
4	Natural Sciences	3	3	170
5	Language Studies	1	1	113

R. Tabacchi

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose Laurent Pillonel, S. Ampuero, R. Tabacchi, European Food Research and Technology Food ChemistryEmmental CheeseVolatile CompoundsFood AuthenticationFood Analysis	2003	128
Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins Laurent Pillonel, René Badertscher, Pascal Froidevaux, LWT Isotope AnalysisBioarchaeologyIsotope GeochemistryFood StructureStable Isotope Probing	2003	113
Bafoudiosbulbins A, and B, two anti-salmonellal clerodane diterpenoids from Dioscorea bulbifera L. var sativa Rémy Bertrand Teponno, Azefack Léon Tapondjou, Donatien Gatsing, Phytochemistry Anti-salmonellal Clerodane DiterpenoidsAntibacterial AgentAntimicrobial CompoundMicrobiology	2006	95
Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy Laurent Pillonel, Werner Luginbühl, Daniel Picque, European Food Research and Technology Emmental CheeseFood AuthenticationFood StructureNear-infrared SpectroscopyFood Quality	2003	92
Latency of <i>Botrytis cinerea</i> Pers.: Fr. and Biochemical Studies During Growth and Ripening of Two Grape Berry Cultivars, Respectively Susceptible and Resistant to Grey Mould R. Pezet, Olivier Viret, Camille Perret, Journal of Phytopathology EngineeringBotanyPlant PathologyRipeningPlant Health	2003	85
Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses Laurent Pillonel, René Badertscher, U. B x FC tikofer, European Food Research and Technology Food StructureEmmentaler CheeseSensory AnalysesFood QualityAnalytical Methods	2002	63
Lichen extracts as raw materials in perfumery. Part 1: oakmoss Daniel Joulain, R. Tabacchi Flavour and Fragrance Journal Food ChemistryOakmoss ExtractsBotanyLichenMedicine	2009	63
Lichen extracts as raw materials in perfumery. Part 2: treemoss Daniel Joulain, R. Tabacchi Flavour and Fragrance Journal Lichen CompoundsBotanyLichenMedicineHerbal Medicine	2009	60
Geographic origin of European Emmental cheese: Characterisation and descriptive statistics Laurent Pillonel, René Badertscher, Michael G. Casey, International Dairy Journal BioarchaeologyEuropean Emmental CheeseAnthropology	2005	52
Plant- and Microbe-Derived Compounds Affect the Expression of Genes Encoding Antifungal Compounds in a Pseudomonad with Biocontrol Activity Patrice de Werra, Aurélie Huser, R. Tabacchi, Applied and Environmental Microbiology	2011	49

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