Monique Charpentier

Yeast Autolysis During Champagne Aging

M. J. Leroy, Monique Charpentier, B. Duteurtre et al. · American Journal of Enology and Viticulture · 1990 · 114 citations

Food Chemistry, Biosynthesis, Engineering +13

Release of Nucleotides and Nucleosides during Yeast Autolysis:  Kinetics and Potential Impact on Flavor

Claudine Charpentier, Jérôme Aussenac, Monique Charpentier et al. · Journal of Agricultural and Food Chemistry · 2005 · 77 citations

Liquid chromatographic fractionation of small peptides from wine

C. Desportes, Monique Charpentier, B. Duteurtre et al. · Journal of Chromatography A · 2000 · 54 citations

Biochemistry, Small Peptides, Analytical Chemistry +3

Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry

Jérôme Aussenac, David Chassagne, Catherine Claparols et al. · Journal of Chromatography A · 2001 · 42 citations

Purification Method, Engineering, Biochemistry +9

Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

Ana Escudero, Monique Charpentier, P. X. Étiévant · Sciences des Aliments · 2000 · 33 citations · Full text