J. Barbe

发表

Study of sensory interactions among red wine fruity esters in a model solution.

S. Tempère, G. de Revel, G. Lytra, 2013, Journal of agricultural and food chemistry.

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

Y. Gibon, J. Barbe, D. Prodhomme, 2017, bioRxiv.

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

Y. Gibon, J. Barbe, D. Prodhomme, 2017, bioRxiv.

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

J. Barbe, B. Pineau, A. Ferreira, 2008, Chemistry & biodiversity.

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement.

G. de Revel, M. Bely, J. Barbe, 2015, International journal of food microbiology.

Preparation of functionalized Kraft lignin beads

Dorra Saidane, J. Barbe, H. Deleuze, 2009 .

Aromatic maturity is a cornerstone of terroir expression in red wine

P. Darriet, A. Destrac-Irvine, C. van Leeuwen, 2022, OENO One.

Role of botrytized grape micro‐organisms in SO2 binding phenomena

G. de Revel, J. Barbe, A. Bertrand, 2001, Journal of applied microbiology.

Quantitative analysis of volatile compounds stemming from oak wood. Applications to the aging of wines in barrels

J. Barbe, A. Bertrand, 1996 .

Occurrence of Hydroxypropanedial in Certain Musts and Wines

G. Revel, J. Barbe, A. Bertrand, 1997 .

2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma.

S. Tempère, G. Lytra, J. Barbe, 2017, Food chemistry.

Study of Substituted Ester Formation in Red Wine by the Development of a New Method for Quantitative Determination and Enantiomeric Separation of Their Corresponding Acids.

G. Lytra, J. Barbe, Céline Franc, 2017, Journal of agricultural and food chemistry.

Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.

S. Tempère, G. Lytra, J. Barbe, 2014, Journal of agricultural and food chemistry.

Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wine.

S. Tempère, G. de Revel, G. Lytra, 2012, Journal of agricultural and food chemistry.

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

G. Revel, J. Barbe, A. Bertrand, 2000 .

Which Impact for β-Damascenone on Red Wines Aroma?

Cornelis van Leeuwen, Jean-Christophe Barbe, D. Dubourdieu, 2007 .

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

W. Albertin, J. Barbe, P. Marullo, 2021, International journal of molecular sciences.

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

J. Barbe, A. Bertrand, 2002 .

Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters-Methodological, Sensory, and Physicochemical Approaches.

S. Tempère, G. Lytra, J. Barbe, 2021, Journal of agricultural and food chemistry.

Quantitative analysis of furanic and pyranic derivatives stemming from oak wood.

J. Barbe, A. Ferreira, A. Bertrand, 1998 .

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.

S. Tempère, G. Lytra, J. Barbe, 2015, Journal of agricultural and food chemistry.

Sensory characterisation of Bordeaux red wines produced without added sulfites

S. Tempère, G. Revel, G. de Revel, 2020 .

Recent advancements in understanding the terroir effect on aromas in grapes and wines

E. Gomès, P. Darriet, G. Lytra, 2020, OENO One.

Role of carbonyl compounds in SO(2) binding phenomena in musts and wines from botrytized grapes.

G. de Revel, J. Barbe, A. Bertrand, 2000, Journal of agricultural and food chemistry.

Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.

D. Dubourdieu, C. van Leeuwen, J. Barbe, 2009, Journal of agricultural and food chemistry.

Impact of perceptive interactions on red wine fruity aroma.

S. Tempère, G. de Revel, G. Lytra, 2012, Journal of agricultural and food chemistry.

Molecular determinism of specific anosmia to 2‐bromo‐4‐methylphenol

G. Sicard, S. Tempère, G. Revel, 2017 .

CONTRIBUTION OF GRAPE SKIN AND FERMENTATION MICROORGANISMS TO THE DEVELOPMENT OF RED- AND BLACK-BERRY AROMA IN MERLOT WINES

D. Dubourdieu, J. Barbe, B. Pineau, 2011 .

Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine.

G. Lytra, J. Barbe, C. Miot-Sertier, 2020, Food research international.

Gluconic acid, its lactones, and SO(2) binding phenomena in musts from botrytized grapes.

G. de Revel, J. Barbe, A. Bertrand, 2002, Journal of agricultural and food chemistry.

Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction.

Dorra Saidane, J. Barbe, H. Deleuze, 2013, Food chemistry.

New methodology for removing carbonyl compounds from sweet wines.

D. Dubourdieu, J. Barbe, H. Deleuze, 2007, Journal of agricultural and food chemistry.

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.

S. Tempère, G. de Revel, G. Lytra, 2016, Food chemistry.

The complexity of wine: clarifying the role of microorganisms

S. Tempère, I. Masneuf-Pomarède, M. Bely, 2018, Applied Microbiology and Biotechnology.

New method for reducing the binding power of sweet white wines.

D. Dubourdieu, J. Barbe, H. Deleuze, 2008, Journal of agricultural and food chemistry.

2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines.

S. Tempère, G. de Revel, G. Lytra, 2014, Journal of agricultural and food chemistry.

Enantiomeric Distribution of Ethyl 2-Hydroxy-4-methylpentanoate in Wine, A Natural Enhancer of Fruity Aroma

S. Tempère, G. Revel, G. Lytra, 2015 .

Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines.

I. Masneuf-Pomarède, M. Bely, W. Albertin, 2022, Journal of agricultural and food chemistry.

Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution

S. Tempère, G. Revel, G. Lytra, 2014 .

Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine.

S. Tempère, G. de Revel, G. Lytra, 2014, Journal of agricultural and food chemistry.

Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition.

P. Darriet, G. Lytra, J. Barbe, 2022, Journal of agricultural and food chemistry.

3-Hydroxy-4,5-dimethyl-2(5H)-furanone: a key odorant of the typical aroma of oxidative aged Port wine.

J. Barbe, A. Bertrand, A. S. Silva Ferreira, 2003, Journal of agricultural and food chemistry.

Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma.

P. Darriet, G. Lytra, J. Barbe, 2012, Food chemistry.

Heterocyclic acetals from glycerol and acetaldehyde in Port wines: evolution with aging.

J. Barbe, A. Bertrand, António César da Silva Ferreira, 2002, Journal of agricultural and food chemistry.

Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept

D. Dubourdieu, J. Barbe, B. Pineau, 2010 .

Sensory characterisation of wines without added sulfites via specific and adapted sensory profile

Edouard Pelonnier-Magimel, Sara Windholtz, Isabelle Masneuf Pomarède, 2020 .

Which impact for beta-damascenone on red wines aroma?

Jean-Christophe Barbe, D. Dubourdieu, C. van Leeuwen, 2007, Journal of agricultural and food chemistry.

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

S. Tempère, J. Barbe, Justine Garbay, 2021, Foods.

Preparation of functionalized lignin beads from oak wood alkaline lignin

Dorra Saidane, J. Barbe, H. Deleuze, 2013 .

Efficient preparation, uses, and recycling of a polymer-bound sulfonylhydrazide scavenger

J. Barbe, V. Moine, H. Deleuze, 2014 .

Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.

G. Lytra, J. Barbe, L. Schütte, 2020, Journal of agricultural and food chemistry.

Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution.

G. Lytra, J. Barbe, Margaux Cameleyre, 2020, Journal of agricultural and food chemistry.

Static Headspace Analysis Using Low-Pressure Gas Chromatography and Mass Spectrometry, Application to Determining Multiple Partition Coefficients: A Practical Tool for Understanding Red Wine Fruity Volatile Perception and the Sensory Impact of Higher Alcohols.

G. Lytra, J. Barbe, Margaux Cameleyre, 2018, Analytical Chemistry.

Impact of non-volatile compounds on volatiles perception: How proanthocyanidic tannins affect red wine fruity aroma?

G. Lytra, J. Barbe, Margaux Cameleyre, 2022 .

Partitioned glass, a new practical tool to evaluate the origins of perceptive interactions in wine

G. Lytra, J. Barbe, Margaux Cameleyre, 2021 .