All Stories

  1. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

    Article • Molecules, August 2023, MDPI AG

    Dr Jean-Luc Le Quéré

  2. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

    Article • July 2023, MDPI AG

    Dr Jean-Luc Le Quéré

  3. Nasal Odorant Competitive Metabolism Is Involved in the Human Olfactory Process

    Article • Journal of Agricultural and Food Chemistry, July 2022, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  4. Special Issue “Selected Papers from the 16th Weurman Flavour Research Symposium”

    Article • Molecules, June 2022, MDPI AG

    Dr Jean-Luc Le Quéré

  5. Flavour and Mass Spectrometry

    Article • March 2022, Taylor & Francis

    Dr Jean-Luc Le Quéré

  6. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

    Article • Food Chemistry, March 2022, Elsevier

    Dr Jean-Luc Le Quéré

  7. Cheese Flavor

    Article • January 2022, Elsevier

    Dr Jean-Luc Le Quéré

  8. classification of French wine brandy origin.

    Article • Analytical and Bioanalytical Chemistry, March 2021, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  9. Multi-block classification of chocolate and cocoa samples into sensory poles

    Article • Food Chemistry, August 2020, Elsevier

    Dr Jean-Luc Le Quéré

  10. Key aroma compounds of dark chocolate, comparative GC-O study

    Article • Molecules, April 2020, MDPI AG

    Dr Jean-Luc Le Quéré

  11. Volatile metabolites resulting from nasal odorant metabolism

    Article • Scientific Reports, February 2019, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  12. Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

    Article • Food Quality and Preference, January 2019, Elsevier

    Dr Jean-Luc Le Quéré

  13. Chocolates classification using direct injection mass spectrometry (PTR-MS)

    Article • Journal of Mass Spectrometry, November 2018, Wiley

    Dr Jean-Luc Le Quéré

  14. Analysis of wine aroma using direct injection mass spectrometry

    Article • Journal of Mass Spectrometry, November 2017, Wiley

    Dr Jean-Luc Le Quéré

  15. Fat perception in cottage cheese: The contribution of aroma and tasting temperature

    Article • Food Quality and Preference, March 2017, Elsevier

    Dr Jean-Luc Le Quéré

  16. Sensory properties linked to fat content and tasting temperature in cottage cheese

    Article • Dairy Science and Technology, September 2016, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  17. Aroma characterization of freshly-distilled French brandies; their specificity and variability within a limited geographic area

    Article • Flavour and Fragrance Journal, May 2016, Wiley

    Dr Jean-Luc Le Quéré

  18. Real-time monitoring of the metabolic capacity of ex vivo rat olfactory mucosa by proton transfer reaction mass spectrometry (PTR-MS)

    Article • Analytical and Bioanalytical Chemistry, January 2016, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  19. An atmospheric pressure chemical ionization-ion-trap mass spectrometer for the on-line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception

    Article • Journal of Mass Spectrometry, September 2014, Wiley

    Dr Jean-Luc Le Quéré

  20. Identification of Key Gin Aroma Compounds

    Article • January 2014, Elsevier

    Dr Jean-Luc Le Quéré

  21. The Dynamics of Aroma Release during the Consumption of Candies with Different Structures

    Article • January 2014, Elsevier

    Dr Jean-Luc Le Quéré

  22. Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods

    Article • Journal of Mass Spectrometry, April 2013, Wiley

    Dr Jean-Luc Le Quéré

  23. Solid-State 31P NMR, a Relevant Method to Evaluate the Distribution of Phosphates in Semi-hard Cheeses

    Article • Food Analytical Methods, January 2013, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  24. Instrumental assessment of the sensory quality of dairy products

    Article • January 2013, Elsevier

    Dr Jean-Luc Le Quéré

  25. An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin

    Article • Food Research International, November 2012, Elsevier

    Dr Jean-Luc Le Quéré

  26. Recent Developments in Flavor Measurements

    Article • June 2012, Wiley

    Dr Jean-Luc Le Quéré

  27. The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

    Article • Food Chemistry, August 2011, Elsevier

    Dr Jean-Luc Le Quéré

  28. Cheese | Cheese Flavor

    Article • January 2011, Elsevier

    Dr Jean-Luc Le Quéré

  29. Advanced Analytic Methodology

    Article • July 2010, Wiley

    Dr Jean-Luc Le Quéré

  30. Traditional and New Analytical Methodology

    Article • July 2010, Wiley

    Dr Jean-Luc Le Quéré

  31. Handbook of Fruit and Vegetable Flavors

    Article • June 2010, Wiley

    Dr Jean-Luc Le Quéré

  32. Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31 P and double-quantum filtered 23 Na NMR spectroscopy

    Article • Magnetic Resonance in Chemistry, March 2010, Wiley

    Dr Jean-Luc Le Quéré

  33. The effect of salt content on the structure of iota -carrageenan systems: 23 Na DQF NMR and rheological studies

    Article • Magnetic Resonance in Chemistry, April 2009, Wiley

    Dr Jean-Luc Le Quéré

  34. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses

    Article • International Journal of Food Microbiology, April 2009, Elsevier

    Dr Jean-Luc Le Quéré

  35. Transfers of small analytes in a multiphasic stirred fruit yoghurt model

    Article • Food Hydrocolloids, March 2007, Elsevier

    Dr Jean-Luc Le Quéré

  36. The Male Abdominal Glands of Leucophaea maderae: Chemical Identification of the Volatile Secretion and Sex Pheromone Function

    Article • Journal of Chemical Ecology, January 2007, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  37. Influence of flavour transfer between different gel phases on perceived aroma

    Article • Food Chemistry, January 2007, Elsevier

    Dr Jean-Luc Le Quéré

  38. Gas Chromatography/Infrared Spectroscopy

    Article • September 2006, Wiley

    Dr Jean-Luc Le Quéré

  39. Flavour release at gas/matrix interfaces of stirred yoghurt models

    Article • International Dairy Journal, February 2006, Elsevier

    Dr Jean-Luc Le Quéré

  40. Mechanisms of Extraction of Aroma Compounds from Foods, Using Adsorbents. Effect of Various Parameters

    Article • Food Reviews International, January 2006, Taylor & Francis

    Dr Jean-Luc Le Quéré

  41. NMR spectroscopy study of interactions between β-lactoglobulin and aroma compounds

    Article • January 2006, Elsevier

    Dr Jean-Luc Le Quéré

  42. Flavour release at the interfaces of stirred fruit yoghurt models

    Article • January 2006, Elsevier

    Dr Jean-Luc Le Quéré

  43. Nosespace with an ion trap mass spectrometer-quantitative aspects

    Article • January 2006, Elsevier

    Dr Jean-Luc Le Quéré

  44. In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters

    Article • January 2006, Elsevier

    Dr Jean-Luc Le Quéré

  45. A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release

    Article • January 2006, Elsevier

    Dr Jean-Luc Le Quéré

  46. Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

    Article • Food Quality and Preference, October 2004, Elsevier

    Dr Jean-Luc Le Quéré

  47. Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity

    Article • Food Chemistry, April 2004, Elsevier

    Dr Jean-Luc Le Quéré

  48. 1. In Vivo Aroma Release during Eating of a Model Cheese:  Relationships with Oral Parameters

    Article • Journal of Agricultural and Food Chemistry, February 2004, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  49. 2. In Vivo Nonvolatile Release during Eating of a Model Cheese:  Relationships with Oral Parameters

    Article • Journal of Agricultural and Food Chemistry, February 2004, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  50. Cheese flavour: Instrumental techniques

    Article • January 2004, Elsevier

    Dr Jean-Luc Le Quéré

  51. Letter to the Editor: J. Sep. Science 9-10/2003

    Article • Journal of Separation Science, July 2003, Wiley

    Dr Jean-Luc Le Quéré

  52. Nuclear Magnetic Resonance Spectroscopic Study of β-Lactoglobulin Interactions with Two Flavor Compounds, γ-Decalactone and β-Ionone

    Article • Journal of Agricultural and Food Chemistry, November 2002, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  53. Relevance of omission tests to determine flavour-active compounds in food

    Article • Food Quality and Preference, October 2002, Elsevier

    Dr Jean-Luc Le Quéré

  54. Identification of New Odorous Heterocyclic Compounds in French Blue Cheeses

    Article • August 2002, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  55. Fractionation of the water-soluble extract of a cheese made from goats’ milk by filtration methods: behaviour of fat and volatile compounds

    Article • International Dairy Journal, January 2002, Elsevier

    Dr Jean-Luc Le Quéré

  56. CHEESE | Cheese Flavour

    Article • January 2002, Elsevier

    Dr Jean-Luc Le Quéré

  57. Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

    Article • Food Chemistry, January 2002, Elsevier

    Dr Jean-Luc Le Quéré

  58. Competitive Binding of Aroma Compounds by β-Cyclodextrin

    Article • Journal of Agricultural and Food Chemistry, December 2001, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  59. Determination of taste-active compounds of a bitter Camembert cheese by omission tests

    Article • Journal of Dairy Research, November 2001, Cambridge University Press

    Dr Jean-Luc Le Quéré

  60. Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry

    Article • Journal of Agricultural and Food Chemistry, January 2001, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  61. Infrared Spectroscopic Study of β-Lactoglobulin Interactions with Flavor Compounds

    Article • September 2000, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  62. Competition between Aroma Compounds for the Binding on β-Cyclodextrins: Study of the Nature of Interactions

    Article • September 2000, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  63. Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 1. Development and Sensory Validation of a Model Water-Soluble Extract

    Article • Journal of Agricultural and Food Chemistry, September 2000, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  64. Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests

    Article • Journal of Agricultural and Food Chemistry, September 2000, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  65. Representativeness of coffee aroma extracts

    Article • Food Chemistry, July 2000, Elsevier

    Dr Jean-Luc Le Quéré

  66. Metabolism of ricinoleic acid into γ-decalactone: β-oxidation and long chain acyl intermediates of ricinoleic acid in the genusSporidiobolussp.

    Article • FEMS Microbiology Letters, July 2000, Oxford University Press (OUP)

    Dr Jean-Luc Le Quéré, Prof Dr Laurent Dufossé

  67. Metabolism of ricinoleic acid into γ-decalactone: β-oxidation and long chain acyl intermediates of ricinoleic acid in the genus Sporidiobolus sp.

    Article • FEMS Microbiology Letters, July 2000, Oxford University Press (OUP)

    Prof Dr Laurent Dufossé, Dr Jean-Luc Le Quéré

  68. Novel Scheme for Biosynthesis of Aryl Metabolites from l-Phenylalanine in the FungusBjerkandera adusta

    Article • Applied and Environmental Microbiology, April 2000, ASM Journals

    Dr Jean-Luc Le Quéré

  69. Evaluation of taste compounds in water-soluble extract of goat cheeses

    Article • Food Chemistry, March 2000, Elsevier

    Dr Jean-Luc Le Quéré

  70. Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

    Article • International Dairy Journal, December 1999, Elsevier

    Dr Jean-Luc Le Quéré

  71. Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening

    Article • International Dairy Journal, July 1999, Elsevier

    Dr Jean-Luc Le Quéré

  72. Regulation of the synthesis of aryl metabolites by phospholipid sources in the white-rot fungus Bjerkandera adusta

    Article • Archives of Microbiology, February 1999, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  73. GC/FTIR for analysis of fatty acids of biological origin (in French)

    Article • Analusis, April 1998, EDP Sciences

    Dr Jean-Luc Le Quéré

  74. Interactions between volatiles and lipids in complex systems

    Article • Journal of the American Oil Chemists Society, April 1998, Wiley

    Dr Jean-Luc Le Quéré

  75. Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

    Article • Dairy Science & Technology, January 1998, EDP Sciences

    Dr Jean-Luc Le Quéré

  76. Composition and physico-chemical characteristics of goat milks containing the A or O αsl casein variants

    Article • Dairy Science & Technology, January 1998, EDP Sciences

    Dr Jean-Luc Le Quéré

  77. Développement des caractéristiques biochimiques et sensorielles des fromages de chèvre. Étude interespèce par échange de la matière grasse et du lait écrémé de laits de vache et de chèvre

    Article • Dairy Science & Technology, January 1998, EDP Sciences

    Dr Jean-Luc Le Quéré

  78. Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of αsl casein in milk

    Article • Dairy Science & Technology, January 1998, EDP Sciences

    Dr Jean-Luc Le Quéré

  79. Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches

    Article • January 1998, Elsevier

    Dr Jean-Luc Le Quéré

  80. Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

    Article • January 1998, Elsevier

    Dr Jean-Luc Le Quéré

  81. Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

    Article • January 1998, Elsevier

    Dr Jean-Luc Le Quéré

  82. Emerging research approaches benefit to the study of cooked cured ham flavour

    Article • Food Chemistry, August 1997, Elsevier

    Dr Jean-Luc Le Quéré

  83. Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

    Article • Journal of Biotechnology, August 1997, Elsevier

    Dr Jean-Luc Le Quéré

  84. The defensive secretion of Eurycotis floridana (Dictyoptera, Blattidae, Polyzosteriinae): Chemical identification and evidence of an alarm function

    Article • Insect Biochemistry and Molecular Biology, June 1997, Elsevier

    Dr Jean-Luc Le Quéré, Professor Robert Henry

  85. Identification d'arômes par CPG-SM

    Article • Biofutur, February 1997, Elsevier

    Dr Jean-Luc Le Quéré

  86. Article • Biotechnology Letters, January 1997, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  87. Prefractionation of aroma extracts from fat-containing food by high-performance size-exclusion chromatography

    Article • Journal of Chromatography A, April 1996, Elsevier

    Dr Jean-Luc Le Quéré

  88. Volatile components of ripe fruits of Morinda citrifolia and their effects on Drosophila

    Article • Phytochemistry, February 1996, Elsevier

    Dr Jean-Luc Le Quéré

  89. A GAS CHROMATOGRAPHY–OLFACTOMETRIC STUDY OF COOKED CURED HAM – IMPACT OF SODIUM NITRITE

    Article • January 1996, Elsevier

    Dr Jean-Luc Le Quéré

  90. IDENTIFICATION AND SENSORY EVALUATION OF THE CHARACTER-IMPACT COMPOUNDS OF GOAT CHEESE FLAVOUR

    Article • January 1996, Elsevier

    Dr Jean-Luc Le Quéré

  91. Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic dienoic acids formed in frying oils

    Article • Chemistry and Physics of Lipids, February 1995, Elsevier

    Dr Jean-Luc Le Quéré

  92. Normal-phase high-performance liquid chromatography of volatile compounds Selectivity and mobile phase effects on polar bonded silica

    Article • Journal of Chromatography A, January 1995, Elsevier

    Dr Jean-Luc Le Quéré

  93. Production of a cheese model for sensory evaluation of flavour compounds

    Article • Dairy Science & Technology, January 1995, EDP Sciences

    Dr Jean-Luc Le Quéré

  94. Production of halogenated compounds by Bjerkandera adusta

    Article • Applied Microbiology and Biotechnology, December 1994, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  95. Production of halogenated compounds byBjerkandera adusta

    Article • Applied Microbiology and Biotechnology, November 1994, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  96. Male sex pheromone of cockroachEurycotis floridana (walker) (Blattidae, Polyzosteriinae): Role and composition of tergites 2 and 8 secretions

    Article • Journal of Chemical Ecology, September 1994, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  97. Isolation and identification of (3Z,6Z,8E)-3,6,8-Dodecatrien-1-ol in Reticulitermes santonensis Feytaud (Isoptera, Rhinotermitidae): Roles in worker trail-following and in alate sex-attraction behavior

    Article • Journal of Insect Physiology, September 1994, Elsevier

    Dr Jean-Luc Le Quéré

  98. Sesquiterpenes in the frontal gland secretions of nasute soldier termites from New Guinea

    Article • Journal of Chemical Ecology, December 1993, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  99. Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic monoenoic acids formed in frying oils

    Article • Chemistry and Physics of Lipids, November 1993, Elsevier

    Dr Jean-Luc Le Quéré

  100. Retention behaviour of volatile compounds in normal-phase high-performance liquid chromatography on a diol column

    Article • Journal of Chromatography A, September 1993, Elsevier

    Dr Jean-Luc Le Quéré

  101. Calling behaviour of female Periplaneta americana: Behavioural analysis and identification of the pheromone source

    Article • Journal of Insect Physiology, September 1993, Elsevier

    Dr Jean-Luc Le Quéré

  102. Defensive secretions of nymphs and adults of five species of Pyrrhocoridae (Insecta: Heteroptera)

    Article • Biochemical Systematics and Ecology, April 1993, Elsevier

    Dr Jean-Luc Le Quéré

  103. 2-Methylthiazolidine and 4-ethylguaiacol, male sex pheromone components of the cockroachNauphoeta cinerea (dictyoptera, blaberidae): A reinvestigation

    Article • Journal of Chemical Ecology, December 1992, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  104. Chemistry of defensive secretions in nymphs and adults of fire bug,Pyrrhocoris apterus L. (Heteroptera, Pyrrhocoridae)

    Article • Journal of Chemical Ecology, October 1992, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  105. More clues about sensory impact of sotolon in some flor sherry wines

    Article • Journal of Agricultural and Food Chemistry, March 1992, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  106. Chemistry of pheromonal and defensive secretions in the nymphs and the adults ofDysdercus cingulatus Fabr. (Heteroptera, Pyrrhocoridae)

    Article • Journal of Chemical Ecology, January 1992, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  107. (3Z,6Z,8E)-3,6,8-Dodecatrien-1-ol: Sex pheromone in a higher fungus-growing termite,Pseudacanthotermes spiniger (Isoptera, macrotermitinae)

    Article • Journal of Chemical Ecology, November 1991, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  108. More clues of the occurrence and flavor impact of solerone in wine

    Article • Journal of Agricultural and Food Chemistry, August 1991, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  109. Composition and major odorous compounds of the essential oil ofBifora radians, an aldehyde-producing weed

    Article • Journal of High Resolution Chromatography, August 1991, Wiley

    Dr Jean-Luc Le Quéré

  110. Volatile components of dry-cured ham

    Article • Journal of Agricultural and Food Chemistry, July 1991, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  111. Isolation and identification of 4,6,8-trimethyl-7,9-undecadien-5-ol, a female-specific compound, in tergal gland secretion ofCryptocercus punctulatus scudder (Dictyoptera: Cryptocercidae)

    Article • Journal of Chemical Ecology, May 1991, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  112. Tergal glands of male and femaleCryptocercus punctulatus scudder (Dictyoptera: Cryptocercidae): Composition, sexual dimorphism, and geographic variation of secretion

    Article • Journal of Chemical Ecology, May 1991, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  113. Identification of an oviposition-deterring pheromone in the eggs of the European corn borer

    Article • The Science of Nature, March 1991, Springer Science + Business Media

    Dr Jean-Luc Le Quéré

  114. Flavonoid constituents of Stachys aegyptiaca

    Article • Phytochemistry, January 1991, Elsevier

    Dr Jean-Luc Le Quéré

  115. Gas chromatography—mass spectrometry and gas chromatography—tandem mass spectrometry of cyclic fatty acid monomers isolated from heated fats

    Article • Journal of Chromatography B Biomedical Sciences and Applications, January 1991, Elsevier

    Dr Jean-Luc Le Quéré, Professor Robert Henry

  116. Composition of the essential oils of black currant buds (Ribes nigrum L.)

    Article • Journal of Agricultural and Food Chemistry, January 1990, American Chemical Society (ACS)

    Dr Jean-Luc Le Quéré

  117. Occurrence of geometrical isomers of eicosapentaenoic and docosahexaenoic acids in liver lipids of rats fed heated linseed oil

    Article • Lipids, September 1989, Wiley

    Dr Jean-Luc Le Quéré

  118. Heat treatment of vegetable oils III. GC-MS characterization of cyclic fatty acid monomers in heated sunflower and linseed oils after total hydrogenation

    Article • Journal of the American Oil Chemists Society, May 1989, Wiley

    Dr Jean-Luc Le Quéré

  119. On-line hydrogenation in GC-MS analysis of cyclic fatty acid monomers isolated from heated linseed oil

    Article • Lipids, April 1989, Wiley

    Dr Jean-Luc Le Quéré

  120. Hydrocarbon chemotypes of some blackcurrant cultivars (Ribes sp)

    Article • Journal of the Science of Food and Agriculture, January 1989, Wiley

    Dr Jean-Luc Le Quéré

  121. Cyclic fatty acid monomers: synthesis and characterization of methyl ω-(2-alkylcyclopentyl) alkenoates and alkanoates

    Article • Chemistry and Physics of Lipids, June 1988, Elsevier

    Dr Jean-Luc Le Quéré

  122. Heat treatment of vegetable oils. II. GC-MS and GC-FTIR spectra of some isolated cyclic fatty acid monomers

    Article • Journal of the American Oil Chemists Society, September 1987, Wiley

    Dr Jean-Luc Le Quéré

  123. Reaction of dinuclear thiolato-bridged cobalt compounds with activated alkynes. Formation and X-ray structure of an unusual trinuclear cobalt complex, [Co3(η5-C5H5)3(SMe)2(CF3CCCF3)2]

    Article • Journal of Organometallic Chemistry, February 1985, Elsevier

    Dr Jean-Luc Le Quéré

  124. Transition metal derivatives derived from perfluoroalkynes

    Article • Journal of Fluorine Chemistry, November 1983, Elsevier

    Dr Jean-Luc Le Quéré

  125. Reactions of bimetallic group VI complexes

    Article • Journal of Organometallic Chemistry, June 1983, Elsevier

    Dr Jean-Luc Le Quéré

  126. Molybdenum alkyl- and aryl-thiolates

    Article • Journal of Organometallic Chemistry, January 1981, Elsevier

    Dr Jean-Luc Le Quéré

  127. Cyclopendtadienyl vanadium complexes: Di-μ-methylsulfide-bis(dicarbonylcyclopendtadienylvanadium)

    Article • Inorganica Chimica Acta, January 1979, Elsevier

    Dr Jean-Luc Le Quéré

  128. Recent Developments in Flavor Measurements

    Article • Wiley

    Dr Jean-Luc Le Quéré