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Unité Expérimentale de Pech Rouge

Alternate name: Pech Rouge
ROR: 00nq1dk77
OpenAlex ID: I4405263416
Recent and Emerging Applications of Membrane Processes in the Food and Dairy Industry
2001 · G. Daufin, J.-P. Escudier, et al. · Food and Bioproducts Processing · 372
Impact of agronomic practices on grape aroma composition: a review
2018 · Hubert Alem, Peggy Rigou, et al. · Journal of the Science of Food and Agriculture · 208
The potential of high spatial resolution information to define within-vineyard zones related to vine water status
2008 · C. Acevedo-Opazo, B. Tisseyre, et al. · Precision Agriculture · 203
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Drought will not leave your glass empty: Low risk of hydraulic failure revealed by long-term drought observations in world’s top wine regions
2018 · Guillaume Charrier, Sylvain Delzon, et al. · Science Advances · 186
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Vine and water: a short review
2004 · Alain Deloire, Alain Carbonneau, et al. · OENO One · 186
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Classification of varieties for their timing of flowering and veraison using a modelling approach: A case study for the grapevine species Vitis vinifera L.
2013 · Amber Parker, Inaki Garcia de Cortázar-Atauri, et al. · Agricultural and Forest Meteorology · 185
Propionic acid fermentation of glycerol and glucose by Propionibacterium acidipropionici and Propionibacterium freudenreichii ssp. shermanii
2000 · E. H. Himmi, A. Bories, et al. · Applied Microbiology and Biotechnology · 174
Influence of water deficits on grape berry growth
2001 · Ojeda, H., Deloire, A., et al. · Vitis · 172
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Propionic acid fermentation from glycerol: comparison with conventional substrates
1997 · F. Barbirato, D. Chedaille, et al. · Applied Microbiology and Biotechnology · 166
Grapevine phenology in France: from past observations to future evolutions in the context of climate change
2017 · Iñaki García de Cortázar-Atauri, Eric Duchêne, et al. · OENO One · 151
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Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition
2006 · Cécile Morel-Salmi, Jean-Marc Souquet, et al. · Journal of Agricultural and Food Chemistry · 116
Nutrient requirements for glycerol conversion to 1,3-propanediol by Clostridium butyricum
1999 · El Hassane Himmi, André Bories, et al. · Bioresource Technology · 113
Anaerobic digestion of the vinasses from the fermentation of Agave tequilana Weber to tequila: The effect of pH, temperature and hydraulic retention time on the production of hydrogen and methane
2008 · Froylán M. Espinoza-Escalante, Carlos Pelayo-Ortíz, et al. · Biomass and Bioenergy · 108
Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment
2009 · Yves Cadot, Soline Caillé, et al. · Analytica Chimica Acta · 106
Kinetic study of succinic acid production by Actinobacillus succinogenes ZT-130
2008 · Rosa Isela Corona-González, Andre Bories, et al. · Process Biochemistry · 104
Stomatal behavior of different grapevine cultivars in response to soil water status and air water vapor pressure deficit
2010 · Jorge A. Prieto, Éric Lebon, et al. · OENO One · 102
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Grapevine (Vitis vinifera L.)
2014 · Laurent Torregrosa, Sandrine Vialet, et al. · Methods in molecular biology · 98
Two shikimate dehydrogenases,VvSDH3andVvSDH4, are involved in gallic acid biosynthesis in grapevine
2016 · Thibaut Bontpart, Thérèse Marlin, et al. · Journal of Experimental Botany · 97
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A leaf gas exchange model that accounts for intra‐canopy variability by considering leaf nitrogen content and local acclimation to radiation in grapevine ( Vitis vinifera L.)
2012 · JORGE A. PRIETO, GAËTAN LOUARN, et al. · Plant Cell & Environment · 97
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Effects of Acetate and Butyrate During Glycerol Fermentation by Clostridium butyricum
2001 · Thierry Colin, André Bories, et al. · Current Microbiology · 97
Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds
1988 · Patrick Etiévant, Pascal Schlich, et al. · Journal of the Science of Food and Agriculture · 97
Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling
2009 · Soline Caillé, Alain Samson, et al. · Analytica Chimica Acta · 96
New trends on yeast autolysis and wine ageing on lees: a bibliographic review
2001 · Caroline Fornairon-Bonnefond, Carole Camarasa, et al. · OENO One · 95
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Varietal and geographic classification of French red wines in terms of elements, amino acids and aromatic alcohols
1988 · Patrick Etiévant, Pascal Schlich, et al. · Journal of the Science of Food and Agriculture · 92
Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments
2015 · Nada El Darra, Mohammad F. Turk, et al. · Food Chemistry · 91
Works count: 525
Citation count: 11,830
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