Works by Barbe, Jean-Christophe

Results: 10

Formation of γ-gluconolactone in a wine-like model system.

Published in:

Journal of the Science of Food & Agriculture, 2002, v. 82, n. 13, p. 1571, doi. 10.1002/jsfa.1217

By:

Bertrand, Alain;
Barbe, Jean-Christophe

Publication type:

Article

The detection of α-dicarbonyl compounds in wine by formation of quinoxaline derivatives.

Published in:

Journal of the Science of Food & Agriculture, 2000, v. 80, n. 1, p. 102, doi. 10.1002/(SICI)1097-0010(20000101)80:1<102::AID-JSFA493>3.0.CO;2-Y

By:

Revel, Gilles de;
Pripis-Nicolau, Laura;
Barbe, Jean-Christophe;
Bertrand, Alain

Publication type:

Article

Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters.

Published in:

International Journal of Molecular Sciences, 2021, v. 22, n. 8, p. 4026, doi. 10.3390/ijms22084026

By:

Marullo, Philippe;
Trujillo, Marine;
Viannais, Rémy;
Hercman, Lucas;
Guillaumie, Sabine;
Colonna-Ceccaldi, Benoit;
Albertin, Warren;
Barbe, Jean-Christophe

Publication type:

Article

Color Characterization of Bordeaux Red Wines Produced without Added Sulfites.

Published in:

Foods, 2023, v. 12, n. 12, p. 2358, doi. 10.3390/foods12122358

By:

Pelonnier-Magimel, Edouard;
Chira, Kléopatra;
Teissèdre, Pierre-Louis;
Jourdes, Michaël;
Barbe, Jean-Christophe

Publication type:

Article

The Sensory Space of Wines: From Concept to Evaluation and Description. A Review.

Published in:

Foods, 2021, v. 10, n. 6, p. 1424, doi. 10.3390/foods10061424

By:

Barbe, Jean-Christophe;
Garbay, Justine;
Tempère, Sophie

Publication type:

Article

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions.

Published in:

PLoS ONE, 2018, v. 13, n. 1, p. 1, doi. 10.1371/journal.pone.0190094

By:

Peltier, Emilien;
Bernard, Margaux;
Trujillo, Marine;
Prodhomme, Duyên;
Barbe, Jean-Christophe;
Gibon, Yves;
Marullo, Philippe

Publication type:

Article

Preparation of functionalized lignin beads from oak wood alkaline lignin.

Published in:

Journal of Applied Polymer Science, 2013, v. 128, n. 1, p. 424, doi. 10.1002/app.38175

By:

Saidane, Dorra;
Barbe, Jean ‐ Christophe;
Birot, Marc;
Deleuze, Hervé

Publication type:

Article

Molecular determinism of specific anosmia to 2-bromo-4-methylphenol.

Published in:

Flavour & Fragrance Journal, 2017, v. 32, n. 2, p. 126, doi. 10.1002/ffj.3362

By:

Tempere, Sophie;
Schaaper, Marie ‐ Hélène;
Lytra, Georgia;
Barbe, Jean ‐ Christophe;
Riquier, Laurent;
Marchand, Stephanie;
Revel, Gilles;
Sicard, Gilles

Publication type:

Article

The complexity of wine: clarifying the role of microorganisms.

Published in:

Applied Microbiology & Biotechnology, 2018, v. 102, n. 9, p. 3995, doi. 10.1007/s00253-018-8914-8

By:

Tempère, Sophie;
Marchal, Axel;
Barbe, Jean-Christophe;
Bely, Marina;
Masneuf-Pomarede, Isabelle;
Marullo, Philippe;
Albertin, Warren

Publication type:

Article

Instrumental and Sensory Approaches for the Characterization of Compounds Responsible for Wine Aroma.

Published in:

Chemistry & Biodiversity, 2008, v. 5, n. 6, p. 1170, doi. 10.1002/cbdv.200890094

By:

Barbe, Jean-Christophe;
Pineau, Bénédicte;
Ferreira, Antonio Cesar Silva

Publication type:

Article