J.O. Bosset

Agroscope — Switzerland

Agricultural and Biological Sciences · Life Sciences

39h-index5.4kcitations121works0.02yr avg
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Research Topics

Probiotics and Fermented Foods(36), Meat and Animal Product Quality(31), Advanced Chemical Sensor Technologies(27), Analytical Chemistry and Chromatography(16), Fermentation and Sensory Analysis(15)

Publications121 total

Is authentication of the geographic origin of poultry meat and dried beef improved by combining multiple trace element and oxygen isotope analysis?
Meat Science·2008· 35 cited
Terpenoids and benzenoids in La Serena cheese made at different seasons of the year with a Cynara cardunculus extract as coagulant
International Dairy Journal·2007· 22 cited
Authentication of the botanical origin of honey using profiles of classical measurands and discriminant analysis
Apidologie·2007· 34 citedOpen Access
From Pasture to Cheese: Changes in Terpene Composition
ACS symposium series·2007· 5 cited
Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses
Food Chemistry·2007· 46 cited
Authentication of the Botanical Origin of Honey by Near-Infrared Spectroscopy
Journal of Agricultural and Food Chemistry·2006· 87 cited
Authentication of the Botanical and Geographical Origin of Honey by Front-Face Fluorescence Spectroscopy
Journal of Agricultural and Food Chemistry·2006· 101 cited
Authentication of the Botanical and Geographical Origin of Honey by Mid-Infrared Spectroscopy
Journal of Agricultural and Food Chemistry·2006· 102 cited
Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study
Food Chemistry·2006· 64 cited
The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland
Food Chemistry·2006· 109 cited
HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour
International Dairy Journal·2005· 66 cited
Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses
International Dairy Journal·2005· 123 cited
Geographic origin of European Emmental cheese: Characterisation and descriptive statistics
International Dairy Journal·2005· 52 cited
Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes
International Dairy Journal·2005· 28 cited
Determining the Geographic Origin of Emmental Cheese by Mid- and near Infrared Spectroscopy
NIR news·2004· 3 cited
Harmonization of Methods for Analysis of Cholesterol Oxides in Foods—The First Portion of a Long Road Toward Standardization: Interlaboratory Study
Journal of AOAC International·2004· 14 citedOpen Access
Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX
European Food Research and Technology·2004· 102 cited
Application of strontium isotope abundance ratios measured by MC-ICP-MS for food authentication
Journal of Analytical Atomic Spectrometry·2004· 137 cited
Geographic traceability of cheese
2003
Effect of α-keto acids on the development of flavour in Swiss Gruyere-type cheese
LWT·2003· 16 cited
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Frequent Co-authors

Laurent Pillonel(10), R. Tabacchi(7), Emmanuelle Schaller(5), Werner Luginbühl(5), S. Ampuero(4), Miroslava I. Imhof(4), R. Sieber(4), Ueli Bütikofer(4), Stefan Bogdanov(4), Kaspar Ruoff(4), Renato Amadò(4), R. Imhof(4), Felix Escher(3), Raúl G. Mariaca(3), R. Gauch(3), René Badertscher(3), Romdhane Karoui(3), Katharina von der Ohe(3), Werner von der Ohe(3), Hedwig Schlichtherle‐Cerny(3)