Thierry Doco - Concepedia

Author

Thierry Doco

Sciences pour L’Œnologie ORCID

Also Known As

Bernard Medina, Doco, T., Doco, Thierry, Marchal, Richard, Médina, B., T Doco, T. Doco, Thierry Doco

189

Publications

Citations

H-Index

Concepts

All Affiliations

Sciences pour L’Œnologie Institut Agro Montpellier Université de Montpellier Ingénierie des Agropolymères et Technologies Emergentes Centre de Coopération Internationale en Recherche Agronomique pour le Développement

About

Thierry Doco is an author at Sciences pour L’Œnologie specializing in food chemistry, biochemistry, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	20	29	1.6K
2	Engineering	19	22	1.4K
3	Health Sciences	18	20	1.4K
4	Natural Sciences	14	14	1.2K
5	Public Health	1	1	102

Thierry Doco

Publications

5.7K

Citations

H-Index

Page 1

	Year	Citations
Rhamnogalacturonan-II, a Pectic Polysaccharide in the Walls of Growing Plant Cell, Forms a Dimer That Is Covalently Cross-linked by a Borate Ester Malcolm A. O’Neill, Dennis Warrenfeltz, Keith Kates, Journal of Biological Chemistry	1996	534
Aggregation of grape seed tannins in model wine—effect of wine polysaccharides Valérie Riou, Aude Vernhet, Thierry Doco, Food Hydrocolloids Food ChemistryHealth SciencesTanninWine TastingModel Wine—effect	2002	277
The polysaccharides of red wine: total fractionation and characterization Stéphane Vidal, Pascale Williams, Thierry Doco, Carbohydrate Polymers Food ChemistryPolysaccharideFood AnalysisRed Wine	2003	222
Structural characterization of red wine rhamnogalacturonan II Patrice Pellerin, Thierry Doco, Stéphane Vida, Carbohydrate Research Food ChemistryStructural CharacterizationBioorganic ChemistryBiochemistryNatural Sciences	1996	221
Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains Pascale Chalier, Bérénice Angot, Dominique Delteil, Food Chemistry BiosynthesisBiochemistryAroma CompoundsNatural SciencesMolecular Biology	2005	190
Acacia gum: History of the future Michaël Nigen, Verónica Mejia Tamayo, Thierry Doco, Food Hydrocolloids BotanySilvicultureForestryEnvironmental HistoryAnthropology	2017	187
Characterization of highly polymerized procyanidins in cider apple (Malus sylvestris var. kermerrien) skin and pulp Sylvain Guyot, Thierry Doco, Jean‐Marc Souquet, Phytochemistry Food ChemistryAgricultural ChemistryEngineeringBiochemistryBiotechnology	1997	164
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines Marie‐Agnès Ducasse, Rose-Marie Canal-Llauberes, Marie de Lumley, Food Chemistry Food ChemistryPolysaccharide CompositionRed WinesFood FermentationEnzyme Treatment	2009	161
Modification of Chitosan for the Generation of Functional Derivatives Clément Brasselet, Guillaume Pierre, Pascal Dubessay, Applied Sciences Mixed BiopolymersFunctional ModificationEasy Chemical ModificationsUbiquitous PolysaccharideBiochemistry	2019	156
A Fourier transform infrared spectroscopy study of wine polysaccharides Jean‐Claude Boulet, Peter A. Williams, Thierry Doco Carbohydrate Polymers Food ChemistryFourier TransformNatural SciencesSpectroscopyInfrared Spectroscopy	2006	155

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