Jean-Christophe Barbe

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 13

Top Topics

Mass Spectrometry

Saccharomyces Cerevisiae

Gas Chromatography

Top Venues

Journal of agricultural and food chemistry

Foods (Basel, Switzerland)

Analytical chemistry

International journal of molecular sciences

This page only lists publications with an associated author ORCID identifier.

Publications

Edouard Pelonnier-Magimel, Kléopatra Chira, Pierre-Louis Teissedre, Michael Jourdes, Jean-Christophe Barbe
Color Characterization of Bordeaux Red Wines Produced without Added Sulfites. Foods (Basel, Switzerland) 12 (12) (2023)
Edouard Pelonnier-Magimel, Kléopatra Chira, Pierre-Louis Teissedre, Michael Jourdes, Jean-Christophe Barbe
Color Characterization of Bordeaux Red Wines Produced without Added Sulfites. Foods (Basel, Switzerland) 12 (12) (2023)
Justine Garbay, Margaux Cameleyre, Laurent Riquier, Jean-Christophe Barbe, Georgia Lytra
Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines. Journal of agricultural and food chemistry (2023)
Edouard Pelonnier-Magimel, Margaux Cameleyre, Laurent Riquier, Jean-Christophe Barbe
Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide. Journal of agricultural and food chemistry (2023)
Marine Trujillo, Marina Bely, Warren Albertin, Isabelle Masneuf-Pomarède, Benoit Colonna-Ceccaldi, Philippe Marullo, Jean-Christophe Barbe
Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines. Journal of agricultural and food chemistry 70 (37) (2022)
Edouard Pelonnier-Magimel, Georgia Lytra, Céline Franc, Laura Farris, Philippe Darriet, Jean-Christophe Barbe
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition. Journal of agricultural and food chemistry 70 (39) (2022)
Margaux Cameleyre, Clémence Monsant, Sophie Tempere, Georgia Lytra, Jean-Christophe Barbe
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. Journal of agricultural and food chemistry 69 (34) (2021)
Philippe Marullo, Marine Trujillo, Rémy Viannais, Lucas Hercman, Sabine Guillaumie, Benoit Colonna-Ceccaldi, Warren Albertin, Jean-Christophe Barbe
Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters. International journal of molecular sciences 22 (8) (2021)
Jean-Christophe Barbe, Justine Garbay, Sophie Tempère
The Sensory Space of Wines: From Concept to Evaluation and Description. A Review. Foods (Basel, Switzerland) 10 (6) (2021)
Margaux Cameleyre, Victoria Madrelle, Georgia Lytra, Jean-Christophe Barbe
Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution. Journal of agricultural and food chemistry 68 (39) (2020)
Margaux Cameleyre, Georgia Lytra, Larissa Schütte, Jean-Charles Vicard, Jean-Christophe Barbe
Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices. Journal of agricultural and food chemistry 68 (47) (2020)
Margaux Cameleyre, Georgia Lytra, Jean-Christophe Barbe
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. Analytical chemistry 90 (18) (2018)
Georgia Lytra, Celine Franc, Margaux Cameleyre, Jean-Christophe Barbe
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. Journal of agricultural and food chemistry 65 (24) (2017)