Thierry Payot

Determination of Key Odorant Compounds in Freshly Distilled Cognac Using GC-O, GC-MS, and Sensory Evaluation

Gérald Ferrari, Odile Lablanquie, Roger Cantagrel et al. · Journal of Agricultural and Food Chemistry · 2004 · 147 citations

Lactic acid production by Bacillus coagulans—kinetic studies and optimization of culture medium for batch and continuous fermentations

Thierry Payot, Zahi Chemaly, Michel Fick · Enzyme and Microbial Technology · 1999 · 137 citations

Biomanufacturing, Engineering, Food Fermentation +11

Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds

Jérôme Ledauphin, B. Basset, Sydney Cohen et al. · Journal of Food Composition and Analysis · 2005 · 51 citations

Food Chemistry, Engineering, Chemical Composition +9

Recycling of Distillery Effluents in Alcoholic Fermentation: Role in Inhibition of 10 Organic Molecules

Estelle Couallier, Thierry Payot, Aline Bertin et al. · Applied Biochemistry and Biotechnology · 2006 · 36 citations · Full text

Organic Molecules, Alcoholic Fermentation, Engineering +7

On-line estimation of lactic acid concentration by conductivity measurement in fermentation broth

Thierry Payot, Michel Fick · Biotechnology Techniques · 1997 · 12 citations

Engineering, Food Fermentation, In Vitro Fermentation +8