| Hyphenated headspace-gas chromatography-sniffing technique: screening of impact odorants and quantitative aromagram comparisons P Pollien, A Ott, F Montigon, M Baumgartner, R Muñoz-Box, A Chaintreau Journal of Agricultural and Food Chemistry 45 (7), 2630-2637, 1997 | 364 | 1997 |
| Determination and origin of the aroma impact compounds of yogurt flavor A Ott, LB Fay, A Chaintreau Journal of agricultural and food chemistry 45 (3), 850-858, 1997 | 357 | 1997 |
| Simultaneous distillation–extraction: from birth to maturity A Chaintreau Flavour and fragrance journal 16 (2), 136-148, 2001 | 355 | 2001 |
| Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity A Ott, A Hugi, M Baumgartner, A Chaintreau Journal of Agricultural and food Chemistry 48 (2), 441-450, 2000 | 189 | 2000 |
| Quantification in gas chromatography: prediction of flame ionization detector response factors from combustion enthalpies and molecular structures JY de Saint Laumer, E Cicchetti, P Merle, J Egger, A Chaintreau Analytical chemistry 82 (15), 6457-6462, 2010 | 155 | 2010 |
| Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of α-diketones A Ott, JE Germond, M Baumgartner, A Chaintreau Journal of Agricultural and Food Chemistry 47 (6), 2379-2385, 1999 | 155 | 1999 |
| Quantitation of suspected allergens in fragrances: Part II. Evaluation of comprehensive gas chromatography–conventional mass spectrometry C Debonneville, A Chaintreau Journal of Chromatography A 1027 (1-2), 109-115, 2004 | 121 | 2004 |
| GC-MS quantitation of fragrance compounds suspected to cause skin reactions. 1 A Chaintreau, D Joulain, C Marin, CO Schmidt, M Vey Journal of agricultural and food chemistry 51 (22), 6398-6403, 2003 | 113 | 2003 |
| Rapid GC‐FID quantification technique without authentic samples using predicted response factors E Tissot, S Rochat, C Debonneville, A Chaintreau Flavour and fragrance journal 27 (4), 290-296, 2012 | 98 | 2012 |
| Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography S Rochat, JY de Saint Laumer, A Chaintreau Journal of Chromatography A 1147 (1), 85-94, 2007 | 96 | 2007 |
| Quantitation in gas chromatography: usual practices and performances of a response factor database E Cicchetti, P Merle, A Chaintreau Flavour and fragrance journal 23 (6), 450-459, 2008 | 93 | 2008 |
| Origin of acetaldehyde during milk fermentation using 13C-labeled precursors A Ott, JE Germond, A Chaintreau Journal of agricultural and food chemistry 48 (5), 1512-1517, 2000 | 93 | 2000 |
| Determination of partition coefficients and quantitation of headspace volatile compounds A Chaintreau, A Grade, R Munoz-Box Analytical Chemistry 67 (18), 3300-3304, 1995 | 91 | 1995 |
| Carbonyl odorants contributing to the in-oven roast beef top note S Rochat, A Chaintreau Journal of Agricultural and Food Chemistry 53 (24), 9578-9585, 2005 | 81 | 2005 |
| Occurrence of elemental sulphur in capers (Capparis spinosa L.) and first investigation of the flavour profile H Brevard, M Brambilla, A Chaintreau, JP Marion, H Diserens Flavour and fragrance journal 7 (6), 313-321, 1992 | 81 | 1992 |
| Quantitation of suspected allergens in fragrances (Part I): Evaluation of comprehensive two‐dimensional gas chromatography for quality control R Shellie, P Marriott, A Chaintreau Flavour and fragrance journal 19 (2), 91-98, 2004 | 79 | 2004 |
| Vicinal Diketone Formation in Yogurt: 13C Precursors and Effect of Branched-Chain Amino Acids A Ott, JE Germond, A Chaintreau Journal of Agricultural and Food Chemistry 48 (3), 724-731, 2000 | 78 | 2000 |
| First attempt of odorant quantitation using Gas Chromatography− Olfactometry P Pollien, LB Fay, M Baumgartner, A Chaintreau Analytical Chemistry 71 (23), 5391-5397, 1999 | 78 | 1999 |
| Simultaneous distillation—extraction under static vacuum: isolation of volatile compounds at room temperature L Maignial, P Pibarot, G Bonetti, A Chaintreau, JP Marion Journal of chromatography A 606 (1), 87-94, 1992 | 77 | 1992 |
| IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID T Cachet, H Brevard, A Chaintreau, J Demyttenaere, L French, ... Flavour and Fragrance Journal 31 (3), 191-194, 2016 | 76 | 2016 |
