Concepedia
Statistics
Publications
3
Citations
52
H-Index
Active since
2017
Affiliations
Sciences pour L’Œnologie(Current)
Université de Reims Champagne-Ardenne
Thomas Salmon is an author at Sciences pour L’Œnologie specializing in wine analysis, food science, and wine chemistry.
Publications per year
2017–2019
Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines
Sandrine Jégou, Duc An Hoang, Thomas Salmon et al. · Food Chemistry · 2017 · 31 citations
Agriculture, Biochemistry, Food Science +16
Improvement of the foamability of sparkling base wines by the addition of Acacia gums
Rafael Apolinar‐Valiente, Thomas Salmon, Pascale Williams et al. · Food Chemistry · 2019 · 11 citations · Full text
Agriculture, Enology, Viticulture +8
Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region
Pinhe Liu, Céline Vrigneau, Thomas Salmon et al. · Molecules · 2018 · 10 citations · Full text
Agriculture, Enology, Food Science +17
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