Publications by authors named "Hugues Brevard"

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Quantitative Removal of Pyrrolizidine Alkaloids from Essential Oils by the Hydrodistillation Step in Their Manufacturing Process.
David S Giera, Michael Preisitsch, Hugues Brevard, Jörn Nemetz

Planta Med· June 2022

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Corrigendum to "Analytical investigations on Boswellia occulta essential oils" [Phytochemistry 164 (2019) 78-85].
Marina Ayubova, Hugues Brevard, Nicolas Baldovini

Phytochemistry· September 2019

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Analytical investigations on Boswellia occulta essential oils.
Marina Ayubova, Zahra Osman Guelleh, Moktar Osman Guelleh, Hugues Brévard, Nicolas Baldovini

Phytochemistry· August 2019

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Integrated comprehensive two-dimensional gas-chromatographic and spectroscopic characterization of vetiveryl acetates: Molecular identifications, quantification of constituents, regulatory and olfactory considerations.
Loïc Tissandié, Hugues Brevard, Emilie Belhassen, Marion Alberola, Uwe Meierhenrich

J Chromatogr A· October 2018

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Towards a complete characterisation of guaiacwood oil.
Loïc Tissandié, Stéphane Viciana, Hugues Brevard, Uwe J Meierhenrich, Jean-Jacques Filippi

Phytochemistry· May 2018

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Revisiting the Chemistry of Guaiacwood Oil: Identification and Formation Pathways of 5,11- and 10,11-Epoxyguaianes.
Loïc Tissandié, Marc Gaysinski, Hugues Brévard, Uwe J Meierhenrich, Jean-Jacques Filippi

J Nat Prod· February 2017

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Oxygenated heterocyclic compounds to differentiate Citrus spp. essential oils through metabolomic strategies.
Jerome Masson, Erica Liberto, Jean-Claude Beolor, Hugues Brevard, Carlo Bicchi

Food Chem· September 2016

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Unravelling the scent of vetiver: identification of character-impact compounds.
Emilie Belhassen, Nicolas Baldovini, Hugues Brevard, Uwe J Meierhenrich, Jean-Jacques Filippi

Chem Biodivers· November 2014

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Structure-odor relationships of semisynthetic β-santalol analogs.
Céline Delasalle, Claire A de March, Uwe J Meierhenrich, Hugues Brevard, Jérôme Golebiowski

Chem Biodivers· November 2014

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A metabolomic approach to quality determination and authentication of raw plant material in the fragrance field. Iris rhizomes: a case study.
Jerome Masson, Erica Liberto, Hugues Brevard, Carlo Bicchi, Patrizia Rubiolo

J Chromatogr A· November 2014

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Qualitative and quantitative analysis of vetiver essential oils by comprehensive two-dimensional gas chromatography and comprehensive two-dimensional gas chromatography/mass spectrometry.
Jean-Jacques Filippi, Emilie Belhassen, Nicolas Baldovini, Hugues Brevard, Uwe J Meierhenrich

J Chromatogr A· May 2013

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Populus nigra L. bud absolute: a case study for a strategy of analysis of natural complex substances.
Patrizia Rubiolo, Cristina Casetta, Cecilia Cagliero, Hugues Brevard, Barbara Sgorbini

Anal Bioanal Chem· February 2013

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Quantification of selected furocoumarins by high-performance liquid chromatography and UV-detection: capabilities and limits.
Angus P Macmaster, Neil Owen, Sylvain Brussaux, Hugues Brevard, Richard Hiserodt

J Chromatogr A· September 2012

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Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography.
Katharina Breme, Pascal Tournayre, Xavier Fernandez, Uwe J Meierhenrich, Hugues Brevard

J Agric Food Chem· January 2010

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Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
Katharina Breme, Pascal Tournayre, Xavier Fernandez, Uwe J Meierhenrich, Hugues Brevard

J Agric Food Chem· September 2009

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First identification of O,S-diethyl Thiocarbonate in Indian Cress absolute and odor evaluation of its synthesized homologues by GC-sniffing.
Katharina Breme, Nadine Guillamon, Xavier Fernandez, Pascal Tournayre, Hugues Brevard

J Agric Food Chem· March 2009

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Identification of new, odor-active thiocarbamates in cress extracts and structure-activity studies on synthesized homologues.
Katharina Breme, Xavier Fernandez, Uwe J Meierhenrich, Hugues Brevard, Daniel Joulain

J Agric Food Chem· March 2007

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Contribution of mass spectrometry to the study of the Maillard reaction in food.
Laurent B Fay, Hugues Brevard

Mass Spectrom Rev· July 2005

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