Yves Le Fur - Concepedia

Author

Yves Le Fur

Université de Bourgogne ORCID

Also Known As

Le Fur, Y., Le Fur, Yves, Le Fur, Yves,, Le Fur, Yves, Y., Y. Le Fur, Yves Le Fur, Yves Le Fur

Publications

433

Citations

H-Index

Concepts

All Affiliations

Université de Bourgogne Centre National de la Recherche Scientifique Centre des Sciences du Goût et de l'Alimentation Institut Agro Dijon Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

About

Yves Le Fur is an author at Université de Bourgogne specializing in marketing, analytical chemistry, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	83
2	Arts	1	1	130
3	Engineering	1	1	38
4	Medicine	1	1	24
5	Natural Sciences	1	1	38

Yves Le Fur

Publications

400

Citations

H-Index

Page 1

	Year	Citations
The role of olfaction in the elaboration and use of the Chardonnay wine concept Jordi Ballester, Catherine Dacremont, Yves Le Fur, Food Quality and Preference Chardonnay Wine ConceptPerformance StudiesMaterial CultureArtsMarketing	2005	130
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, Journal of Agricultural and Food Chemistry	2002	71
Selection of Potential Impact Odorants and Sensory Validation of Their Importance in Typical Chardonnay Wines Bénédicte Lorrain, Jordi Ballester, Thierry Thomas‐Danguin, Journal of Agricultural and Food Chemistry Food ChemistrySensory ValidationPotential Impact OdorantsFood AnalysisSensory Science	2006	45
Evolution of phytosterols in Chardonnay grape berry skins during last stages of ripening Yves Le Fur, Chantal Hory, Marie-Hélène Bard, Julius Kühn-Institut BiologyEngineeringBotanyNatural SciencesSterol Content	2015	38
The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries Julien Jaffré, Dominique Valentin, Jean-Marie Meunier, Food Research International Stable CoreVolatile CompoundsFlavoromicsWine TastingFuzzy Boundaries	2010	27
An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin Pierre Dussort, Nicolas Deprêtre, Elias Bou‐Maroun, Food Research International Gas ChromatographyMedicineChemometric MethodOriginal ApproachAnalytical Chemistry	2012	24
Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines Aurélie Loison, Ronan Symoneaux, Pascale Deneulin, Food Quality and Preference Exemplarity MeasurementWine TastingBeverage IndustryFrench Red WinesMarketing	2014	18
Characterization by Gas Chromatography/Mass Spectrometry of Sterols in<i>Saccharomyces</i><i>c</i><i>erevisiae</i>during Autolysis Yves Le Fur, Gabrielle Maume, Michel Feuillat, Journal of Agricultural and Food Chemistry	1999	18
Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O Angélique Villière, Ronan Symoneaux, Alice Roche, Data in Brief	2019	18
Study of the polysemic term of minerality in wine: Segmentation of consumers based on their textual responses to an open-ended survey Pascale Deneulin, Yves Le Fur, François Bavaud Food Research International Open-ended SurveyPolysemic TermAgricultural EconomicsWine TastingTextual Responses	2016	11

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