Jean‐Louis Berdagué

Université Clermont Auvergne — France

Agricultural and Biological Sciences · Life Sciences

37h-index4.0kcitations139works0.02yr avg
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Research Topics

Meat and Animal Product Quality(54), Advanced Chemical Sensor Technologies(37), Probiotics and Fermented Foods(21), Fermentation and Sensory Analysis(20), Analytical Chemistry and Chromatography(13)

Publications138 total

The Maillard Reaction in Food: An Introduction
Elsevier eBooks·2018· 29 cited
6.5. La traçabilité des aliments : enjeux, définition, rôle
CNRS Éditions eBooks·2017
Nouveaux outils d’aide à la construction de la qualité aromatique des aliments
HAL (Le Centre pour la Communication Scientifique Directe)·2016
Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat
Food and Nutrition Sciences·2016· 4 citedOpen Access
Physicochemical properties and sensory attributes of new formulations of dry-fermented sausages
HAL (Le Centre pour la Communication Scientifique Directe)·2015Open Access
Modelling the Maillard reaction during the cooking of a model cheese
Food Chemistry·2015· 22 citedOpen Access
Effect of added thiamine on the key odorant compounds and aroma of cooked ham
Food Chemistry·2014· 35 cited
Effect of thiamine addition on the production of odorant sulfur compounds in relation with cooked ham aroma
HAL (Le Centre pour la Communication Scientifique Directe)·2014Open Access
Volatile Compounds of <i>Viola odorata</i> Absolutes: Identification of Odorant Active Markers to Distinguish Plants Originating from France and Egypt
Chemistry & Biodiversity·2014· 15 cited
Identification of volatile sulphur compounds of cooked ham by GC´GC-TOFMS, GC-MS/8O AND GC-GC-MS/O
HAL (Le Centre pour la Communication Scientifique Directe)·2014Open Access
Identification and origin of odorous sulfur compounds in cooked ham
Food Chemistry·2014· 58 cited
Identification of volatile sulphur compounds of cooked ham by GCxGC-TOFMS, GC-MS/8O AND GC-GC-MS/O
Prodinra (INRA Bordeaux-Aquitaine)·2014Open Access
Definition of new formulation and process conditions to develop dry-fermented sausages.
HAL (Le Centre pour la Communication Scientifique Directe)·2014
Analytical approaches for the determination of food quality markers: a focus on chemical safety and aroma of animal-derived products
HAL (Le Centre pour la Communication Scientifique Directe)·2013Open Access
Effect of thiamine or cysteine adds on the formation of the key sulfur odorants of cooked ham
HAL (Le Centre pour la Communication Scientifique Directe)·2013
Effect of nitrite on the odourant volatile fraction of cooked ham
Food Chemistry·2013· 57 cited
Volatile sulfur compounds and cooked ham aroma
Prodinra (INRA Bordeaux-Aquitaine)·2013Open Access
Multi-response modeling of the Maillard reaction in processed cheese
HAL (Le Centre pour la Communication Scientifique Directe)·2012Open Access
Multi-response Modelling of the Maillard reaction in a model cheese
HAL (Le Centre pour la Communication Scientifique Directe)·2012Open Access
Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data
International Dairy Journal·2012· 42 cited
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Frequent Co-authors

Pascal Tournayre(10), Régine Talòn(8), Philippe Pradel(8), Isabelle Verdier‐Metz(7), Agnès Cornu(6), Jean‐Baptiste Coulon(6), C. Denoyer(5), Carlos A. Peres(5), Christine Viallon(5), Nathalie Kondjoyan(5), Marie‐Christine Montel(4), F. Mercier(4), Bruno Martin(3), R. Grappin(3), Solange Buscailhon(3), Gabriel Monin(3), Christian Touraille(3), Caroline Thomas(3), Jean‐Luc Martin(3), Frédéric Begnaud(3)