Benoît Bach

Biogenic amines in fermented foods

Giuseppe Spano, Pasquale Russo, Aline Lonvaud‐Funel et al. · European Journal of Clinical Nutrition · 2010 · 414 citations

Food Chemistry, Biosynthesis, Engineering +6

Proteins in white wines: Thermo-sensitivity and differential adsorbtion by bentonite

François‐Xavier Sauvage, Benoît Bach, Michel Moutounet et al. · Food Chemistry · 2009 · 116 citations

Food Chemistry, White Wines, Biochemistry +4

Biogenic amine in wines

Luciano Beneduce, Andrea Romano, Vittorio Capozzi et al. · Annals of Microbiology · 2010 · 103 citations · Full text

New Insights into γ-Aminobutyric Acid Catabolism: Evidence for γ-Hydroxybutyric Acid and Polyhydroxybutyrate Synthesis in<i>Saccharomyces cerevisiae</i>

Benoît Bach, Emmanuelle Meudec, Jean‐Paul Lepoutre et al. · Applied and Environmental Microbiology · 2009 · 80 citations · Full text

Engineering, New Insights, Redox Homeostasis +18

Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine

Vittorio Capozzi, Víctor Ladero, Luciano Beneduce et al. · Food Microbiology · 2010 · 67 citations

Food Fermentation, Microbial Contamination, Bacteriology +7