Citation Impact
Citing Papers
Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
2013 Standout
Compilation of Henry's law constants (version 4.0) for water as solvent
2015 Standout
Yeast Modulation of Wine Flavor
2005
Food phenolics and lactic acid bacteria
2009
Review on plant antimicrobials: a mechanistic viewpoint
2019 Standout
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
2009
Identification of Dekkera bruxellensis as a major contaminant yeast in continuous fuel ethanol fermentation
2006
Mass spectrometry in grape and wine chemistry. Part I: Polyphenols
2003
Updated Knowledge About the Presence of Phenolic Compounds in Wine
2005
Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel
2009
Direct, High‐Yield Conversion of Cellulose into Biofuel
2008
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
Horizontal gene transfer in eukaryotic evolution
2008 Standout
Determination of volatile phenols in red wines by dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry detection
2007
Spoilage yeasts in the wine industry
2003
Determination of odorous mixed chloro-bromoanisoles in water by solid-phase micro-extraction and gas chromatography–mass detection
2004
A 21st century technique for food control: Electronic noses
2009 Standout
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
2011 Standout
Evolution of dispersive liquid–liquid microextraction method
2009 Standout
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
2009
Inventory and monitoring of wine microbial consortia
2007
The Chemistry of Wine Polyphenolic C‐Glycosidic Ellagitannins Targeting Human Topoisomerase II
2005
Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits
2008
Synthesis of Renewable Fine‐Chemical Building Blocks by Reductive Coupling between Furfural Derivatives and Terpenes
2013 StandoutNobel
The grape must non-Saccharomyces microbial community: Impact on volatile thiol release
2011
Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry
2009
Bioplastics for a circular economy
2022 Standout
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
2010 Standout
Copper–Zinc Alloy Nanopowder: A Robust Precious‐Metal‐Free Catalyst for the Conversion of 5‐Hydroxymethylfurfural
2015 StandoutNobel
Review: Biocatalytic transformations of ferulic acid: An abundant aromatic natural product
1995
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Iron Catalysis in Organic Synthesis
2015 Standout
Eugenol—From the Remote Maluku Islands to the International Market Place: A Review of a Remarkable and Versatile Molecule
2012 Standout
Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts
2007
A Catalytic C-C Bond-Formation with Minimal Use of Protecting Groups: Construction of Functionalized Isotetronic Acid Derivatives
2013
Biostimulants in Plant Science: A Global Perspective
2017 Standout
Phenolic compounds: from plants to foods
2012
SULFUR-CONTAINING ODORANTS IN FRAGRANCE CHEMISTRY
2002
Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine
2012
Yeast and its Importance to Wine Aroma - A Review
2019
Applications and opportunities for ultrasound assisted extraction in the food industry — A review
2007 Standout
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered
2013 Standout
Antimicrobial herb and spice compounds in food
2010 Standout
Conversion of Biomass into Chemicals over Metal Catalysts
2013 Standout
The Effects of Sample Preparation and Gas Chromatograph Injection Techniques on the Accuracy of Measuring Guaiacol, 4-Methylguaiacol and Other Volatile Oak Compounds in Oak Extracts by Stable Isotope Dilution Analyses
2004
Ellagitannins, ellagic acid and their derived metabolites: A review about source, metabolism, functions and health
2011 Standout
Catalytic Enantioselective Conversion of Epoxides to Thiiranes
2016 StandoutNobel
Pichia anomalaandKluyveromyces wickerhamiikiller toxins as new tools againstDekkera/Brettanomycesspoilage yeasts
2004
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
2010 Standout
Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine
2009
Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke
2008
Extraction, Detection, and Quantification of Flavano-Ellagitannins and Ethylvescalagin in a Bordeaux Red Wine Aged in Oak Barrels
2006
Recovery of bioactive phenolic compounds from papaya seeds agroindustrial residue using subcritical water extraction
2019 Standout
Comparison of Metal Oxide-Based Electronic Nose and Mass Spectrometry-Based Electronic Nose for the Prediction of Red Wine Spoilage
2008
Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols
2013
Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
2002
Review of the stability of biochar in soils: predictability of O:C molar ratios
2010 Standout
Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus albaL.) and European Oak Wood (Quercus roburL.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines
2006
Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review
2001
Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine
2012
Electronic noses for food quality: A review
2014 Standout
Influence of storage temperature on the volatile compounds of young white wines
2003
Effect of Pre- and Postveraison Smoke Exposure on Guaiacol and 4-Methylguaiacol Concentration in Mature Grapes
2009
Climate change associated effects on grape and wine quality and production
2010 Standout
Pathway Leading to the Formation of Anthocyanin−Vinylphenol Adducts and Related Pigments in Red Wines
2003
Electronic nose for wine ageing detection
2008
The origin of <em>Brettanomyces bruxellensis</em> in wines: a review
2007
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines
1999
Chemical studies of anthocyanins: A review
2008 Standout
Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine
2007
Ferulic acid: pharmaceutical functions, preparation and applications in foods
2004 Standout
Phenolics in White Free Run Juices and Wines from Penedès by High-Performance Liquid Chromatography: Changes during Vinification
1996
Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden
1999 Standout
Changes in volatile composition of Madeira wines during their oxidative ageing
2005
Genome Survey Sequencing of the Wine Spoilage YeastDekkera (Brettanomyces) bruxellensis
2007
Lactic acid bacteria in the quality improvement and depreciation of wine.
1999
A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine
2012
Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines
2011
Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolism
2000 Standout
Yeast selection for fuel ethanol production in Brazil
2008 Standout
Anthocyanin Transformation in Cabernet Sauvignon Wine during Aging
2003
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2009 Standout
Volatile sulphur compounds composition of monovarietal white wines
2010
Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound
2003
The development of varietal aroma from non-floral grapes by yeasts of different genera
2007
Study of the volatile composition of an aqueous oak smoke preparation
2002
Yeast and bacterial modulation of wine aroma and flavour
2005
Benzylamines via Iron-Catalyzed Direct Amination of Benzyl Alcohols
2015 StandoutNobel
Hydroxymethylfurfural, A Versatile Platform Chemical Made from Renewable Resources
2013 Standout
Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation
2007
Ability of Lactic Acid Bacteria to Produce Volatile Phenols
2006
Techniques for Analysis of Plant Phenolic Compounds
2013 Standout
Works of Pascal Chatonnet being referenced
The influence of Brettanomyces/dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines
1995
Incidence des conditions de fermentation et d'élevage des vins blancs secs en barriques sur leur composition en substances cédées par le bois de chêne
1992
Identification of Volatile Compounds with a “Toasty” Aroma in Heated Oak Used in Barrelmaking
1997
Monitoring Toasting Intensity of Barrels by Chromatographic Analysis of Volatile Compounds from Toasted Oak Wood
1999
Influence du bois sur certaines substances odorantes des vins
1988
Comparative Study of the Characteristics of American White Oak (Quercus alba) and European Oak (Quercus petraea and Q. robur) for Production of Barrels Used in Barrel Aging of Wines
1998
Study of the Formation Mechanisms of Some Volatile Compounds during the Aging of Sweet Fortified Wines
1999
Influence of Polyphenolic Components of Red Wines on the Microbial Synthesis of Volatile Phenols
1997
The origin of ethylphenols in wines
1992
Incidence du traitement thermique du bois de chêne sur sa composition chimique. 2e partie : évolution de certains composés en fonction de l'intensité de brûlage
1989
Discrimination and Control of Toasting Intensity and Quality of Oak Wood Barrels
1999
Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine
2004
Influence des conditions d'élevage et de sulfitage des vins rouges en barriques sur leur teneur en acide acétique et en éthyl-phenols
1993
Identification of substances responsible for the ‘sawdust’ aroma in oak wood
1998
Study on sweet natural non Muscat wine aroma 1<sup>st</sup> part: qualitative analysis of sweet natural wines aroma found during ageing
1998
Using Electronic Odor Sensors To Discriminate among Oak Barrel Toasting Levels
1999
Influence of Storage Conditions on the Formation of Some Volatile Compounds in White Fortified Wines (Vins doux Naturels) during the Aging Process
2000
Identifying New Volatile Compounds in Toasted Oak
1999
Incidence de certains facteurs sur la décarboxylation des acides phénols par la levure
1989
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
1993