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Aldéhyde à chaîne ramifiée (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Aldéhyde à chaîne ramifiée" in French language version.

refsWebsite
Global rank French rank
9doi.org
2nd place
3rd place
5issn.org
57th place
4th place
2sciencedirect.com
149th place
80th place
2nih.gov
4th place
12th place
2europa.eu
68th place
67th place
1wiley.com
222nd place
129th place
1asm.org
3,555th place
1,209th place
1acs.org
1,248th place
778th place

acs.org

pubs.acs.org

  • (en) Maurizio Ugliano, « Oxygen Contribution to Wine Aroma Evolution during Bottle Aging », Journal of Agricultural and Food Chemistry, vol. 61, no 26,‎ , p. 6125–6136 (ISSN 0021-8561 et 1520-5118, DOI 10.1021/jf400810v, lire en ligne, consulté le )

asm.org

journals.asm.org

doi.org

dx.doi.org

  • (en) Sabrina Stadelmann-Ingrand, Sylvie Favreliere, Bernard Fauconneau et Gerard Mauco, « Plasmalogen degradation by oxidative stress: production and disappearance of specific fatty aldehydes and fatty α-hydroxyaldehydes », Free Radical Biology and Medicine, vol. 31, no 10,‎ , p. 1263–1271 (ISSN 0891-5849, DOI 10.1016/S0891-5849(01)00720-1, lire en ligne, consulté le )
  • (en) D. G. Guadagni, Ron G. Buttery et S. Okano, « Odour thresholds of some organic compounds associated with food flavours », Journal of the Science of Food and Agriculture, vol. 14, no 10,‎ , p. 761–765 (DOI 10.1002/jsfa.2740141014, lire en ligne, consulté le )
  • (en) Bart A. Smit, Wim J.M. Engels et Gerrit Smit, « Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods », Applied Microbiology and Biotechnology, vol. 81, no 6,‎ , p. 987–999 (ISSN 1432-0614, PMID 19015847, PMCID PMC7419363, DOI 10.1007/s00253-008-1758-x, lire en ligne, consulté le )
  • (en) M. J. Allison, M. P. Bryant, I. Katz et M. Keeney, « METABOLIC FUNCTION OF BRANCHED-CHAIN VOLATILE FATTY ACIDS, GROWTH FACTORS FOR RUMINOCOCCI II: Biosynthesis of Higher Branched-Chain Fatty Acids and Aldehydes », Journal of Bacteriology, vol. 83, no 5,‎ , p. 1084–1093 (ISSN 0021-9193 et 1098-5530, PMID 13860622, PMCID PMC279411, DOI 10.1128/jb.83.5.1084-1093.1962, lire en ligne, consulté le )
  • EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), « Safety and efficacy of non‐conjugated and accumulated unsaturated straight‐chain and branched‐chain, aliphatic primary alcohols, aldehydes, acids, acetals and esters belonging to chemical group 4 when used as flavourings for all animal species », EFSA Journal, vol. 14, no 8,‎ (DOI 10.2903/j.efsa.2016.4559, lire en ligne, consulté le )
  • EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), « Scientific Opinion on the safety and efficacy of branched‐chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing branched‐chain alcohols and acetals containing branched‐chain aldehydes (chemical group 2) when used as flavourings for all animal species », EFSA Journal, vol. 10, no 10,‎ (DOI 10.2903/j.efsa.2012.2927, lire en ligne, consulté le )
  • (en) Maurizio Ugliano, « Oxygen Contribution to Wine Aroma Evolution during Bottle Aging », Journal of Agricultural and Food Chemistry, vol. 61, no 26,‎ , p. 6125–6136 (ISSN 0021-8561 et 1520-5118, DOI 10.1021/jf400810v, lire en ligne, consulté le )
  • (en) Alyson L. Yee, Marie-Bernadette Maillard, Nathalie Roland et Victoria Chuat, « Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds », International Journal of Food Microbiology, vol. 191,‎ , p. 60–68 (ISSN 0168-1605, DOI 10.1016/j.ijfoodmicro.2014.09.001, lire en ligne, consulté le )

doi.org

europa.eu

data.europa.eu

  • EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), « Safety and efficacy of non‐conjugated and accumulated unsaturated straight‐chain and branched‐chain, aliphatic primary alcohols, aldehydes, acids, acetals and esters belonging to chemical group 4 when used as flavourings for all animal species », EFSA Journal, vol. 14, no 8,‎ (DOI 10.2903/j.efsa.2016.4559, lire en ligne, consulté le )
  • EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), « Scientific Opinion on the safety and efficacy of branched‐chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing branched‐chain alcohols and acetals containing branched‐chain aldehydes (chemical group 2) when used as flavourings for all animal species », EFSA Journal, vol. 10, no 10,‎ (DOI 10.2903/j.efsa.2012.2927, lire en ligne, consulté le )

issn.org

portal.issn.org

  • (en) Sabrina Stadelmann-Ingrand, Sylvie Favreliere, Bernard Fauconneau et Gerard Mauco, « Plasmalogen degradation by oxidative stress: production and disappearance of specific fatty aldehydes and fatty α-hydroxyaldehydes », Free Radical Biology and Medicine, vol. 31, no 10,‎ , p. 1263–1271 (ISSN 0891-5849, DOI 10.1016/S0891-5849(01)00720-1, lire en ligne, consulté le )
  • (en) Bart A. Smit, Wim J.M. Engels et Gerrit Smit, « Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods », Applied Microbiology and Biotechnology, vol. 81, no 6,‎ , p. 987–999 (ISSN 1432-0614, PMID 19015847, PMCID PMC7419363, DOI 10.1007/s00253-008-1758-x, lire en ligne, consulté le )
  • (en) M. J. Allison, M. P. Bryant, I. Katz et M. Keeney, « METABOLIC FUNCTION OF BRANCHED-CHAIN VOLATILE FATTY ACIDS, GROWTH FACTORS FOR RUMINOCOCCI II: Biosynthesis of Higher Branched-Chain Fatty Acids and Aldehydes », Journal of Bacteriology, vol. 83, no 5,‎ , p. 1084–1093 (ISSN 0021-9193 et 1098-5530, PMID 13860622, PMCID PMC279411, DOI 10.1128/jb.83.5.1084-1093.1962, lire en ligne, consulté le )
  • (en) Maurizio Ugliano, « Oxygen Contribution to Wine Aroma Evolution during Bottle Aging », Journal of Agricultural and Food Chemistry, vol. 61, no 26,‎ , p. 6125–6136 (ISSN 0021-8561 et 1520-5118, DOI 10.1021/jf400810v, lire en ligne, consulté le )
  • (en) Alyson L. Yee, Marie-Bernadette Maillard, Nathalie Roland et Victoria Chuat, « Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds », International Journal of Food Microbiology, vol. 191,‎ , p. 60–68 (ISSN 0168-1605, DOI 10.1016/j.ijfoodmicro.2014.09.001, lire en ligne, consulté le )

nih.gov

ncbi.nlm.nih.gov

sciencedirect.com

  • (en) Sabrina Stadelmann-Ingrand, Sylvie Favreliere, Bernard Fauconneau et Gerard Mauco, « Plasmalogen degradation by oxidative stress: production and disappearance of specific fatty aldehydes and fatty α-hydroxyaldehydes », Free Radical Biology and Medicine, vol. 31, no 10,‎ , p. 1263–1271 (ISSN 0891-5849, DOI 10.1016/S0891-5849(01)00720-1, lire en ligne, consulté le )
  • (en) Alyson L. Yee, Marie-Bernadette Maillard, Nathalie Roland et Victoria Chuat, « Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds », International Journal of Food Microbiology, vol. 191,‎ , p. 60–68 (ISSN 0168-1605, DOI 10.1016/j.ijfoodmicro.2014.09.001, lire en ligne, consulté le )

wiley.com

onlinelibrary.wiley.com

  • (en) D. G. Guadagni, Ron G. Buttery et S. Okano, « Odour thresholds of some organic compounds associated with food flavours », Journal of the Science of Food and Agriculture, vol. 14, no 10,‎ , p. 761–765 (DOI 10.1002/jsfa.2740141014, lire en ligne, consulté le )