Jean‐Michel Salmon

Purification, Characterization, and Substrate Specificity of a Novel Highly Glucose-Tolerant β-Glucosidase from<i>Aspergillus oryzae</i>

Christine Riou, Jean‐Michel Salmon, Marie-José Vallier et al. · Applied and Environmental Microbiology · 1998 · 333 citations · Full text

Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging:  I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines

Jean‐Paul Mazauric, Jean‐Michel Salmon · Journal of Agricultural and Food Chemistry · 2005 · 166 citations

Food Chemistry, Engineering, Remnant Polyphenolic Compounds +12

Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine

Agnès Delcroix, Ziya Günata, Jean‐Claude Sapis et al. · American Journal of Enology and Viticulture · 1994 · 148 citations

Flavoromics, Food Analysis, Glycobiology +17

Oxygen Consumption by Anaerobic <i>Saccharomyces cerevisiae</i> under Enological Conditions: Effect on Fermentation Kinetics

Eric Rosenfeld, Bertrand Beauvoit, Bruno Blondin et al. · Applied and Environmental Microbiology · 2003 · 130 citations · Full text

New Insights on 3-Mercaptohexanol (3MH) Biogenesis in Sauvignon Blanc Wines: Cys-3MH and (<i>E</i>)-Hexen-2-al Are Not the Major Precursors

Maëva Subileau, Jean‐Michel Salmon, Eric Degryse · Journal of Agricultural and Food Chemistry · 2008 · 128 citations