Yves Le Fur

The role of olfaction in the elaboration and use of the Chardonnay wine concept

Jordi Ballester, Catherine Dacremont, Yves Le Fur et al. · Food Quality and Preference · 2005 · 130 citations

Chardonnay Wine Concept, Performance Studies, Material Culture +2

A New Approach To Examine the Relationships between Sensory and Gas Chromatography−Olfactometry Data Using Generalized Procrustes Analysis Applied to Six French Chardonnay Wines

Yves Le Fur, Vincenzo Mercurio, Luigi Moio et al. · Journal of Agricultural and Food Chemistry · 2002 · 71 citations

Selection of Potential Impact Odorants and Sensory Validation of Their Importance in Typical Chardonnay Wines

Bénédicte Lorrain, Jordi Ballester, Thierry Thomas‐Danguin et al. · Journal of Agricultural and Food Chemistry · 2006 · 45 citations

Food Chemistry, Sensory Validation, Potential Impact Odorants +11

Evolution of phytosterols in Chardonnay grape berry skins during last stages of ripening

Yves Le Fur, Chantal Hory, Marie-Hélène Bard et al. · Julius Kühn-Institut · 2015 · 38 citations · Full text

Biology, Engineering, Botany +11

The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

Julien Jaffré, Dominique Valentin, Jean-Marie Meunier et al. · Food Research International · 2010 · 27 citations

Stable Core, Volatile Compounds, Flavoromics +6