Cécile Thibon

The grape must non-Saccharomyces microbial community: Impact on volatile thiol release

Katharina Zott, Cécile Thibon, Marina Bely et al. · International Journal of Food Microbiology · 2011 · 150 citations

Biology, Food Fermentation, Plant-microbe Interaction +6

What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

Alexandre Pons, Lucile Allamy, Armin Schüttler et al. · OENO One · 2017 · 114 citations · Full text

Food Chemistry, Engineering, Wine Aroma Compounds +13

Nitrogen catabolic repression controls the release of volatile thiols by<i>Saccharomyces cerevisiae</i>during wine fermentation

Cécile Thibon, Philippe Marullo, Olivier Claisse et al. · FEMS Yeast Research · 2008 · 107 citations · Full text

Molecular Biology, Microbial Metabolism, Transcriptional Regulation +16

Identification and Characteristics of New Volatile Thiols Derived from the Hop (<i>Humulus luplus</i> L.) Cultivar Nelson Sauvin

Kiyoshi Takoi, Marie Degueil, Svitlana Shinkaruk et al. · Journal of Agricultural and Food Chemistry · 2009 · 99 citations

Biology, Food Chemistry, Botany +11

Recent advancements in understanding the terroir effect on aromas in grapes and wines

Cornelis van Leeuwen, Jean‐Christophe Barbe, Philippe Darriet et al. · OENO One · 2020 · 88 citations · Full text

Food Chemistry, Agricultural Chemistry, Environmental Chemistry +12