Jean‐Claude Bouvier

Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds

P. X. Étiévant, Pascal Schlich, Alain Bertrand et al. · Journal of the Science of Food and Agriculture · 1988 · 96 citations

Food Chemistry, Intense Colour, Polyphenolics +12

Evaluation of a four year experience with a fully instrumented anaerobic digestion process

J.P. Steyer, Jean‐Claude Bouvier, Thierry Conte et al. · Water Science & Technology · 2002 · 90 citations

Engineering, Bioenergy, Anaerobic Digestion Process +17

Varietal and geographic classification of French red wines in terms of elements, amino acids and aromatic alcohols

P. X. Étiévant, Pascal Schlich, Jean‐Claude Bouvier et al. · Journal of the Science of Food and Agriculture · 1988 · 88 citations

Food Chemistry, Flavoromics, Total Nitrogen Content +15

On-line measurements of COD, TOC, VFA, total and partial alkalinity in anaerobic digestion processes using infra-red ectrometry.

P. Steyer, Jean‐Claude Bouvier, Thierry Conte et al. · PubMed · 2002 · 72 citations

Environmental Monitoring, Bioenergy, Engineering +18

On-line measurements of COD, TOC, VFA, total and partial alkalinity in anaerobic digestion processes using infra-red spectrometry

Jean‐Philippe Steyer, Jean‐Claude Bouvier, Thierry Conte et al. · Water Science & Technology · 2002 · 72 citations

Environmental Monitoring, Bioenergy, Engineering +19