B. Duteurtre

Yeast Autolysis During Champagne Aging

M. J. Leroy, Monique Charpentier, B. Duteurtre et al. · American Journal of Enology and Viticulture · 1990 · 115 citations

Agriculture, Biochemistry, Microbiology +17

Release of Nucleotides and Nucleosides during Yeast Autolysis:  Kinetics and Potential Impact on Flavor

Claudine Charpentier, Jérôme Aussenac, Monique Charpentier et al. · Journal of Agricultural and Food Chemistry · 2005 · 78 citations

Agriculture, Biochemistry, Food Science +12

Liquid chromatographic fractionation of small peptides from wine

C. Desportes, Monique Charpentier, B. Duteurtre et al. · Journal of Chromatography A · 2000 · 54 citations

Agriculture, Biochemistry, Viticulture +11

Exogenous Lipids and Ethanol Influences on the Foam Behavior of Sparkling Base Wines

Anne D. Dussaud, Bertrand Robillard, Benoît Carles et al. · Journal of Food Science · 1994 · 42 citations

Agriculture, Enology, Food Science +14

Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry

Jérôme Aussenac, David Chassagne, Catherine Claparols et al. · Journal of Chromatography A · 2001 · 42 citations

Agriculture, Biochemistry, Viticulture +8