Jean‐Claude Boulet

A Fourier transform infrared spectroscopy study of wine polysaccharides

Jean‐Claude Boulet, Peter A. Williams, Thierry Doco · Carbohydrate Polymers · 2006 · 155 citations

Food Chemistry, Fourier Transform, Natural Sciences +4

Cultivar Diversity of Grape Skin Polyphenol Composition and Changes in Response to Drought Investigated by LC-MS Based Metabolomics

Lucie Pinasseau, Anna Vallverdú‐Queralt, Arnaud Verbaere et al. · Frontiers in Plant Science · 2017 · 97 citations · Full text

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Jean‐Claude Boulet, Corinne Trarieux, Jean‐Marc Souquet et al. · Food Chemistry · 2015 · 78 citations

Food Chemistry, Wine Astringency, Ultraviolet Spectroscopy +7

Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances

Jean‐Claude Boulet, Maris-Agnés Ducasse, Véronique Cheynier · Australian Journal of Grape and Wine Research · 2017 · 52 citations

Wine Astringency, Wine Absorbance, Phenolic Substances +19

Pretreatments by means of orthogonal projections

Jean‐Claude Boulet, Jean‐Michel Roger · Chemometrics and Intelligent Laboratory Systems · 2012 · 42 citations · Full text

Mathematical Programming, Engineering, Atomic Decomposition +5