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Jerome Ledauphin

Jerome Ledauphin (Jérôme Ledauphin),University of Caen Lower Normandy,Food Science,Chromatography,Mass Spectrometry

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Jerome Ledauphin (Jérôme Ledauphin)

University of Caen Lower Normandy

Publications: 11 | Citations: 68

Fields: Food Science, Chromatography, Mass Spectrometry

Collaborated with 33 co-authors from 2003 to 2011 | Cited by 178 authors

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Publications (11)

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Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders (Citations: 1)

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Journal: Food Chemistry - FOOD CHEM , vol. 125, no. 2, pp. 542-548, 2011

Screening of representative cider yeasts and bacteria for volatile phenol-production ability

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Journal: Food Microbiology - FOOD MICROBIOL , vol. 28, no. 7, pp. 1243-1251, 2011

Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA

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Journal: Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM , vol. 58, no. 13, pp. 7782-7793, 2010

Comparative Study ofCyperus rotundus Essential Oil by a Modified GC/MS Analysis Method. Evaluation of Its Antioxidant, Cytotoxic, and Apoptotic Effects (Citations: 7)

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Journal: Chemistry & Biodiversity - CHEM BIODIVERS , vol. 5, no. 5, pp. 729-742, 2008

Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds (Citations: 6)

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Journal: Journal of Food Composition and Analysis - J FOOD COMPOS ANAL , vol. 19, no. 1, pp. 28-40, 2006

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Citations (68 times by 47 publications)

Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

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Journal: Journal of Dairy Science - J DAIRY SCI , vol. 94, no. 6, pp. 2673-2679, 2011

Epitaxial La 0.9Ca 0.1MnO 3 films grown on vicinal cut substrates for the investigation of resistivity and thermoelectric anisotropy

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Journal: Journal of Crystal Growth - J CRYST GROWTH , vol. 322, no. 1, pp. 41-44, 2011

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits (Citations: 2)

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Journal: Food Research International - FOOD RES INT , vol. 43, no. 1, pp. 70-78, 2010

The Mineral Content of Rhizona cyperi after Microwave-Assisted Digestion and Determination by AAS (Citations: 2)

Journal: Spectroscopy Letters - SPECTROSC LETT , vol. 43, no. 3, pp. 149-154, 2010

Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China) (Citations: 1)

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Journal: Flavour and Fragrance Journal - FLAVOUR FRAG J , vol. 25, no. 4, pp. 206-213, 2010

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Co-authors (33)

Journals (7)

Keywords (23)

Jerome Ledauphin (Jérôme Ledauphin),University of Caen Lower Normandy,Food Science,Chromatography,Mass Spectrometry

Publications (11)

BibTeX | RIS | RefWorks Download

Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders (Citations: 1)

Screening of representative cider yeasts and bacteria for volatile phenol-production ability

Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA

Comparative Study ofCyperus rotundus Essential Oil by a Modified GC/MS Analysis Method. Evaluation of Its Antioxidant, Cytotoxic, and Apoptotic Effects (Citations: 7)

Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds (Citations: 6)

Citations (68 times by 47 publications)

Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

Epitaxial La 0.9Ca 0.1MnO 3 films grown on vicinal cut substrates for the investigation of resistivity and thermoelectric anisotropy

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits (Citations: 2)

The Mineral Content of Rhizona cyperi after Microwave-Assisted Digestion and Determination by AAS (Citations: 2)

Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China) (Citations: 1)


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Jerome Ledauphin (Jérôme Ledauphin),University of Caen Lower Normandy,Food Science,Chromatography,Mass Spectrometry

Publications (11) BibTeX | RIS | RefWorks Download

Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders (Citations: 1)

Comparative Study ofCyperus rotundus Essential Oil by a Modified GC/MS Analysis Method. Evaluation of Its Antioxidant, Cytotoxic, and Apoptotic Effects (Citations: 7)

Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds (Citations: 6)

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits (Citations: 2)

The Mineral Content of Rhizona cyperi after Microwave-Assisted Digestion and Determination by AAS (Citations: 2)

Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China) (Citations: 1)

Publications (11)

BibTeX | RIS | RefWorks Download