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J

Jean‐Christophe Barbe

univ. bordeaux

29H指数
84论文数
2.8K被引数
收录论文 39
发表时间
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Exploring the Effect of Rootstocks on Cabernet-Sauvignon Wine Aromatic Expression Using Two Sensory Analysis Methods利用两种感官分析方法探讨砧木对赤霞珠葡萄酒香气表达的影响
errACS Food Science & Technology
IF2.8
err2026-07-01
err0
PREAI
errLaura Farris; Elisa Marguerit; Edouard Pelonnier-Magimel; Marine Morel; Sophie Tempére; Georgia Lytra; Jean-Christophe Barbe
err分享
err收藏
Rootstock Influence on Wine Aroma Compounds and Sensory Perception: A Review砧木对葡萄酒香气化合物和感官感知的影响：综述
errFoods 2025, Vol. 14, Page 3593
IF0
err2025-10-22
err0
errOAAI
errLaura Farris; Elisa Marguerit; Georgia Lytra; Jean-Christophe Barbe
err分享
err收藏
Rootstock Effect on Vitis vinifera Cv. Cabernet Sauvignon Grape Composition and Wine Aroma Compounds砧木对葡萄品种赤霞珠（Vitis vinifera Cv. Cabernet Sauvignon）葡萄成分和葡萄酒香气化合物的影响
errJournal of Agricultural and Food Chemistry
IF6.2
err2025-07-21
err0
PREAI
errLaura Farris; Marine Morel; Justine Garbay; Julia Gouot; Georgia Lytra; Alexandre Pons; Laurent Riquier; Emilie Suhas; Elisa Marguerit; Jean-Christophe Barbe
err分享
err收藏
Investigating the Olfactory Impact of Monoterpenic Compounds on Fruity Aroma Perception in Model Red Wine Solutions
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2025-02-10
err0
PREAI
errGarbay, Justine; Tempere, Sophie; Ballet, Lisa; Barbe, Jean-Christophe; Lytra, Georgia
err分享
err收藏
Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-07-01
err1
errOAAI
errGarbay, Justine; Cameleyre, Margaux; Le Menn, Nicolas; Riquier, Laurent; Barbe, Jean-Christophe; Lytra, Georgia
err分享
err收藏
Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2023-05-30
err1
PREAI
errPelonnier-Magimel, Edouard; Cameleyre, Margaux; Riquier, Laurent; Barbe, Jean-Christophe
err分享
err收藏
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition水杨酸甲酯，一种在不添加亚硫酸盐的情况下生产的波尔多红葡萄酒中的气味活性化合物
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2022-09-21
err3
PREAI
errPelonnier-Magimel, Edouard; Lytra, Georgia; Franc, Celine; Farris, Laura; Darriet, Philippe; Barbe, Jean-Christophe
err分享
err收藏
Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2022-09-06
err10
PREAI
errTrujillo, Marine; Bely, Marina; Albertin, Warren; Masneuf-Pornarede, Isabelle; Colonna-Ceccaldi, Benoit; Marullo, Philippe; Barbe, Jean-Christophe
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err收藏
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-09-01
err43
errOAAI
errWindholtz, Sara; Redon, Pascaline; Lacampagne, Soizic; Farris, Laura; Lytra, Georgia; Cameleyre, Margaux; Barbe, Jean-Christophe; Coulon, Joana; Thibon, Cecile; Masneuf-Pomarede, Isabelle
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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
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-08-17
err13
PREAI
errCameleyre, Margaux; Monsant, Clemence; Tempere, Sophie; Lytra, Georgia; Barbe, Jean-Christophe
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Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-09-11
err17
PREAI
errCameleyre, Margaux; Madrelle, Victoria; Lytra, Georgia; Barbe, Jean-Christophe
err分享
err收藏
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-09-01
err25
errOAAI
errLytra, Georgia; Miot-Sertier, Cecile; Moine, Virginie; Coulon, Joana; Barbe, Jean-Christophe
err分享
err收藏
Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices橡木挥发物对各种基质中红酒果味香气感知的影响
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-04-14
err27
PREAI
errCameleyre, Margaux; Lytra, Georgia; Schuette, Larissa; Vicard, Jean-Charles; Barbe, Jean-Christophe
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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
errANALYTICAL CHEMISTRY
IF6.7
err2018-08-27
err29
PREAI
errCameleyre, Margaux; Lytra, Georgia; Barbe, Jean-Christophe
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2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma
errFOOD CHEMISTRY
IF9.8
err2017-12-01
err42
PREAI
errCameleyre, Margaux; Lytra, Georgia; Tempere, Sophie; Barbe, Jean-Christophe
err分享
err收藏
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
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2017-06-07
err17
PREAI
errLytra, Georgia; Franc, Celine; Cameleyre, Margaux; Barbe, Jean-Christophe
err分享
err收藏
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
errFOOD CHEMISTRY
IF9.8
err2016-03-01
err44
PREAI
errLytra, Georgia; Tempere, Sophie; Marchand, Stephanie; de Revel, Gilles; Barbe, Jean-Christophe
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err收藏
Correction to Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution (vol 63, pg 9777, 2015)
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2016-02-01
err0
errOAAI
errCameleyre, Margaux; Lytra, Georgia; Tempere, Sophie; Barbe, Jean-Christophe
err分享
err收藏
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2016-01-06
err31
PREAI
errPicard, Magali; Lytra, Georgia; Tempere, Sophie; Barbe, Jean-Christophe; de Revel, Gilles; Marchand, Stephanie
err分享
err收藏
Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2015-11-20
err47
PREAI
errLytra, Georgia; Cameleyre, Margaux; Tempere, Sophie; Barbe, Jean-Christophe
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
A
Aline Lonvaud‐Funel
H 指数: 67 · 论文数: 299
C
Cornelis van Leeuwen
H 指数: 49 · 论文数: 309
P
Philippe Darriet
H 指数: 43 · 论文数: 243
I
Isabelle Masneuf‐Pomarède
H 指数: 43 · 论文数: 154
G
Gilles de Revel
H 指数: 42 · 论文数: 319
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