| Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. A review I Goubet, JL Le Quere, AJ Voilley Journal of Agricultural and Food Chemistry 46 (5), 1981-1990, 1998 | 343 | 1998 |
| Volatile components of ripe fruits of Morinda citrifolia and their effects on Drosophila JP Farine, LUC Legal, B Moreteau, JL Le Quere Phytochemistry 41 (2), 433-438, 1996 | 241 | 1996 |
| Handbook of fruit and vegetable flavors YH Hui, F Chen, LML Nollet, RPF Guiné, O Martín-Belloso, ... Wiley, 2010 | 230 | 2010 |
| Volatile components of dry-cured ham JL Berdague, C Denoyer, JL Le Quere, E Semon Journal of Agricultural and Food Chemistry 39 (7), 1257-1261, 1991 | 229 | 1991 |
| Representativeness of coffee aroma extracts: a comparison of different extraction methods C Sarrazin, JL Le Quéré, C Gretsch, R Liardon Food chemistry 70 (1), 99-106, 2000 | 135 | 2000 |
| Novel Scheme for Biosynthesis of Aryl Metabolites from l-Phenylalanine in the FungusBjerkandera adusta C Lapadatescu, C Giniès, JL Le Quéré, P Bonnarme Applied and environmental microbiology 66 (4), 1517-1522, 2000 | 115 | 2000 |
| Flavonoid constituents of Stachys aegyptiaca MA El-Ansari, MF Abdalla, NAM Saleh, D Barron, JL Le Quéré Phytochemistry 30 (4), 1169-1173, 1991 | 114 | 1991 |
| More clues about sensory impact of sotolon in some flor sherry wines B Martin, PX Etievant, JL Le Quere, P Schlich Journal of agricultural and food chemistry 40 (3), 475-478, 1992 | 107 | 1992 |
| Goat cheese flavor: Sensory evaluation of branched‐chain fatty acids and small peptides C Salles, N Sommerer, C Septier, S Issanchou, C Chabanet, A Garem, ... Journal of Food Science 67 (2), 835-841, 2002 | 102 | 2002 |
| Mechanisms of extraction of aroma compounds from foods, using adsorbents. Effect of various parameters A Nongonierma, A Voilley, P Cayot, JL Le Quéré, M Springett Food reviews international 22 (1), 51-94, 2006 | 99 | 2006 |
| Flavor perception of a model cheese: Relationships with oral and physico-chemical parameters E Pionnier, S Nicklaus, C Chabanet, L Mioche, AJ Taylor, JL Le Quéré, ... Food Quality and Preference 15 (7-8), 843-852, 2004 | 91 | 2004 |
| Production, identification, and toxicity of (gamma)-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp G Feron, L Dufosse, EVA Pierard, P Bonnarme, JL Quere, H Spinnler Applied and environmental microbiology 62 (8), 2826-2831, 1996 | 89 | 1996 |
| Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils P Bonnarme, A Djian, A Latrasse, G Féron, C Ginies, A Durand, ... Journal of Biotechnology 56 (2), 143-150, 1997 | 85 | 1997 |
| Heat treatment of vegetable oils. II. GC-MS and GC-FTIR spectra of some isolated cyclic fatty acid monomers JL Sébédio, JL Le Quéré, E Semon, O Morin, J Prevost, A Grandgirard Journal of the American Oil Chemists’ Society 64 (9), 1324-1333, 1987 | 85 | 1987 |
| The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception I Déléris, A Saint-Eve, F Dakowski, E Sémon, JL Le Quéré, H Guillemin, ... Food Chemistry 127 (4), 1615-1624, 2011 | 84 | 2011 |
| Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening JL Le Quéré, A Pierre, A Riaublanc, D Demaizières Le Lait 78 (3), 279-290, 1998 | 84 | 1998 |
| 1. In vivo aroma release during eating of a model cheese: Relationships with oral parameters E Pionnier, C Chabanet, L Mioche, JL Le Quéré, C Salles Journal of Agricultural and Food Chemistry 52 (3), 557-564, 2004 | 82 | 2004 |
| Composition of the essential oils of black currant buds (Ribes nigrum L.) JL Le Quere, A Latrasse Journal of Agricultural and Food Chemistry 38 (1), 3-10, 1990 | 75 | 1990 |
| Occurrence of geometrical isomers of eicosapentaenoic and docosahexaenoic acids in liver lipids of rats fed heated linseed oil A Grandgirard, A Piconneaux, JL Sébédio, SF O'keefe, E Semon, ... Lipids 24 (9), 799-804, 1989 | 75 | 1989 |
| Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening A Thierry, MB Maillard, JL Le Quéré International Dairy Journal 9 (7), 453-463, 1999 | 74 | 1999 |
