C. Charpentier

发表

Lack of correlation between trehalose accumulation, cell viability and intracellular acidification as induced by various stresses in Saccharomyces cerevisiae.

J. François, H. Alexandre, L. Plourde, 1998, Microbiology.

Biochemical aspects of stuck and sluggish fermentation in grape must

H. Alexandre, C. Charpentier, 1998, Journal of Industrial Microbiology and Biotechnology.

Characterization of the production regions of Chardonnay wines by analysis of free amino acids

P. Schlich, C. Charpentier, Virginie Carnevillier, 2015 .

Effects of physico-chemical parameters of a model wine on the binding of γ-decalactone on bovine serum albumin

A. Voilley, C. Charpentier, C. Druaux, 1995 .

Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine

A. Voilley, C. Charpentier, S. Lubbers, 1994, American Journal of Enology and Viticulture.

Occurrence of resveratrol and pterostilbene in age-old darakchasava, an ayurvedic medicine from India.

C. Charpentier, J. Deopujari, B. Paul, 1999, Journal of ethnopharmacology.

Ethanol adaptation mechanisms in Saccharomyces cerevisiae

H. Alexandre, C. Charpentier, I. Rousseaux, 1994, Biotechnology and applied biochemistry.

Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry.

C. Charpentier, C. Claparols, M. Feuillat, 2001, Journal of chromatography. A.

Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine "Vin jaune".

C. Charpentier, A. D. dos Santos, M. Feuillat, 2004, International journal of food microbiology.

The influence of yeast glycosylated proteins on tannins aggregation in model solution

E. Gonzalez, C. Charpentier, L. Dulau, 2004 .

Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

C. Charpentier, L. Dulau, M. Feuillat, 2001 .

Glucosamine and chitin accumulation in cell walls of the yeast Rhodotorula glutinis CBS 3044. Influence of culture conditions.

C. Charpentier, M. Berthe, R. Bonaly, 1981, Biochemical and biophysical research communications.

The plasma membrane ATPase of Kloeckera apiculata: purification, characterization and effect of ethanol on activity

H. Alexandre, C. Charpentier, 1994, World journal of microbiology & biotechnology.

Interactions between trans-resveratrol and CpLIP2 lipase/acyltransferase: Evidenced by fluorescence and in silico.

L. P. Bidel, C. Charpentier, E. Dubreucq, 2020, Food chemistry.

Interactions between aroma substances and macromolecules in a model wine

D. Peyron, C. Charpentier, A. Voilley, 1991 .

Production and Tolerance of Ethanol in Relation to Phospholipid Fatty-acyl Composition in Saccharomyces cerevisiae NCYC 431

C. Charpentier, A. H. Rose, Michael J. Beaven, 1982 .

Modelling the inhibitory effect of copper sulfate on the growth of Penicillium expansum and Botrytis cinerea

C. Charpentier, P. Dantigny, M. Bensoussan, 2011, Letters in applied microbiology.

Characterisation of the yeast Pichia membranifaciens and its possible use in the biological control of Botrytis cinerea, causing the grey mould disease of grapevine.

G. Vernet, C. Charpentier, A. Adholeya, 2001, FEMS microbiology letters.

Relationship between ethanol tolerance, lipid composition and plasma membrane fluidity in Saccharomyces cerevisiae and Kloeckera apiculata.

H. Alexandre, C. Charpentier, H. Alexandre, 1994, FEMS microbiology letters.

Extracytoplasmic phosphatases of selected species of Saccharomyces, Kluyveromyces and Rhodotorula

C. Charpentier, R. Bonaly, M. Kouri, 1984 .

Validation of a predictive model for the growth of Botrytis cinerea and Penicillium expansum on grape berries.

C. Charpentier, P. Dantigny, M. Bensoussan, 2010, International journal of food microbiology.

Alteration in membrane fluidity and lipid composition, and modulation of H(+)-ATPase activity in Saccharomyces cerevisiae caused by decanoic acid.

H. Alexandre, C. Charpentier, B. Mathieu, 1996, Microbiology.

Influence of temperature, copper and CO2 on spore counts and geosmin production by Penicillium expansum

C. Charpentier, P. Dantigny, M. Bensoussan, 2013 .

Autolysis of Yeasts in Champagne

C. Charpentier, M. Feuillat, 1982, American Journal of Enology and Viticulture.

Isolation and characterization of cryotolerant Saccharomyces strains

C. Charpentier, H. Alexandre, M. Feuillat, 2015 .

Relative Cell Wall Prorosity Assay Using Monomeric and Polymeric Cations in Saccharomyces Cerevisiae Cultivated in Grape Juice

C. Charpentier, H. Alexandre, S. Boivin, 1998 .

Population Structure and Comparative Genome Hybridization of European Flor Yeast Reveal a Unique Group of Saccharomyces cerevisiae Strains with Few Gene Duplications in Their Genome

C. Charpentier, J. Legras, C. Erny, 2014, PloS one.

Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation

C. Charpentier, 2010 .

French Jura flor yeasts: genotype and technological diversity

C. Charpentier, J. Legras, A. Colin, 2009, Antonie van Leeuwenhoek.

Effect of ethanol on the glucose-induced movements of protons across the plasma membrane of Saccharomyces cerevisiae NCYC 431.

C. Charpentier, M. Feuillat, J. juroszek, 1987, Canadian Journal of Microbiology (print).

Research report: Interactions between toxic fatty acids for yeasts and colloids, cellulose and yeast ghost using the equilibrium dialysis method in a modelwine system

C. Charpentier, H. Alexandre, S. Lubbers, 1997 .

Effect of ethanol on membrane fluidity of protoplasts from Saccharomyces cerevisiae and Kloeckera apiculata grown with or without ethanol, measured by fluorescence anisotropy

C. Charpentier, H. Alexandre, J. Berlot, 1994 .

Yeast Autolysis During Champagne Aging

C. Charpentier, M. Feuillat, B. Duteurtre, 1990, American Journal of Enology and Viticulture.

Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

A. Voilley, C. Charpentier, S. Lubbers, 1994 .

Flor yeast metabolism in a model system similar to cellar ageing of the French "Vin Jaune": Evolution of some by-products, nitrogen compounds and polysaccharides

C. Charpentier, M. Feuillat, A. Santos, 2015 .

Yeast adapted to wine: Nitrogen compounds released during induced autolysis in a model wine

C. Charpentier, D. Chassagne, L. Perrot, 2002, Journal of Industrial Microbiology and Biotechnology.

Comparative studies of flocculation and deflocculation of Saccharomyces uvarum and Kluyveromyces bulgaricus

C. Charpentier, R. Bonaly, T. Hussain, 2004, Applied Microbiology and Biotechnology.

Identification of a 49-kDa hydrophobic cell wall mannoprotein present in velum yeast which may be implicated in velum formation.

C. Charpentier, H. Alexandre, S. Blanchet, 2000, FEMS microbiology letters.

Yeast protein extracts: an alternative fining agent for red wines

C. Charpentier, S. Manteau, S. Schnell, 2015, European Food Research and Technology.

Optimal conditions for the formation of sotolon from alpha-ketobutyric acid in the French "Vin Jaune"

P. Schlich, E. Guichard, C. Charpentier, 1995 .

Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions

H. Alexandre, C. Charpentier, D. Heintz, 2001, Journal of Industrial Microbiology and Biotechnology.

Effect of Must Turbidity on Cell Wall Porosity and Macromolecule Excretion of Saccharomyces cerevisiae Cultivated on Grape Juice

H. Alexandre, C. Charpentier, S. Boivin, 1998 .

Effect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model System

A. Voilley, C. Charpentier, D. Chassagne, 2004, American Journal of Enology and Viticulture.

Aroma compound sorption by oak wood in a model wine.

A. Voilley, C. Charpentier, D. Chassagne, 2001, Journal of agricultural and food chemistry.

A New Method for Determination of Ethanol Tolerance in Vinification Yeast: Measurement of Glucose-Induced Proton Movements

C. Charpentier, M. Feuillat, J. juroszek, 1987, American Journal of Enology and Viticulture.

Alteration of cell wall structure in Saccharomyces cerevisiae and Saccharomyces bayanus during autolysis

C. Charpentier, M. Feuillat, R. Bonaly, 1986, Applied Microbiology and Biotechnology.

Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.

C. Charpentier, M. Feuillat, B. Duteurtre, 2005, Journal of agricultural and food chemistry.