Works by Barbe, Jean-Christophe
Results: 10
Formation of γ-gluconolactone in a wine-like model system.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 13, p. 1571, doi. 10.1002/jsfa.1217
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- Article
The detection of α-dicarbonyl compounds in wine by formation of quinoxaline derivatives.
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- 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
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- Article
Color Characterization of Bordeaux Red Wines Produced without Added Sulfites.
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- Foods, 2023, v. 12, n. 12, p. 2358, doi. 10.3390/foods12122358
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- Article
Instrumental and Sensory Approaches for the Characterization of Compounds Responsible for Wine Aroma.
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- Chemistry & Biodiversity, 2008, v. 5, n. 6, p. 1170, doi. 10.1002/cbdv.200890094
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- Article
Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 8, p. 4026, doi. 10.3390/ijms22084026
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- Article
Molecular determinism of specific anosmia to 2-bromo-4-methylphenol.
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- Flavour & Fragrance Journal, 2017, v. 32, n. 2, p. 126, doi. 10.1002/ffj.3362
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- Article
The complexity of wine: clarifying the role of microorganisms.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 9, p. 3995, doi. 10.1007/s00253-018-8914-8
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- Article
The Sensory Space of Wines: From Concept to Evaluation and Description. A Review.
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- Foods, 2021, v. 10, n. 6, p. 1424, doi. 10.3390/foods10061424
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- Article
Preparation of functionalized lignin beads from oak wood alkaline lignin.
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- Journal of Applied Polymer Science, 2013, v. 128, n. 1, p. 424, doi. 10.1002/app.38175
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- Article
Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions.
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- PLoS ONE, 2018, v. 13, n. 1, p. 1, doi. 10.1371/journal.pone.0190094
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- Article