Jacques-Olivier Bosset

Author

Federal Office for Agriculture

Also Known As

Bosset, Jacques-Olivier, JACQUES-OLIVIER BOSSET, Jacques-Olivier Bosset

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Federal Office for Agriculture Agroscope Institut National Polytechnique de Toulouse Büchi Labortechnik Food Process Engineering and Microbiology

About

Jacques-Olivier Bosset is an author at Federal Office for Agriculture specializing in food quality, spectroscopy, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	554
2	Medicine	6	6	505
3	Engineering	5	5	291
4	Education	2	2	320
5	Language Studies	1	1	57

Jacques-Olivier Bosset

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography Marius Collomb, Ueli Bütikofer, R. Sieber, International Dairy Journal NutritionFatty AcidsAnimal ScienceAnimal NutritionHigh-resolution Gas Chromatography	2002	181
Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder Marius Collomb, Ueli Bütikofer, R. Sieber, International Dairy Journal NutritionFatty AcidsAnimal ScienceAnimal NutritionAgricultural Economics	2002	139
The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses Romdhane Karoui, Éric Dufour, Laurent Pillonel, International Dairy Journal Food ChemistryFood AuthenticationInfrared SpectroscopySpectroscopyBioanalysis	2004	111
Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, International Dairy Journal Food ChemistryFood AuthenticationMedicineSpectroscopyBioanalysis	2005	88
Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data Romdhane Karoui, �ric Dufour, Laurent Pillonel, European Food Research and Technology BiologyFood AuthenticationBotanyNatural SciencesFood Structure	2004	79
Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study Kaspar Ruoff, Romdhane Karoui, Éric Dufour, Journal of Agricultural and Food Chemistry	2005	77
Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation Romdhane Karoui, Jacques-Olivier Bosset, Gérard Mazerolles, International Dairy Journal Swiss GruyèreInfrared SpectroscopySpectroscopyBioanalysisAnalytical Chemistry	2004	77
Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, Le Lait Precision AgricultureEngineeringChemical ParametersFood AnalysisAgricultural Economics	2005	75
Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry Kaspar Ruoff, María Teresa Iglesias, Werner Luginbühl, European Food Research and Technology Food ChemistryChemical EngineeringEngineeringNatural SciencesSpectroscopy	2005	69
Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry Kaspar Ruoff, Werner Luginbühl, Stefan Bogdanov, European Food Research and Technology Food ChemistryNatural SciencesSpectroscopyInfrared SpectroscopyMass Spectrometry	2007	61

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