Denis Dubourdieu - Concepedia

Author

Denis Dubourdieu

Université de Bordeaux

Also Known As

D DUBOURDIEU, D Dubourdieu, D. Dubourdieu, Denis Dubourdieu, Dubourdieu, D., Dubourdieu, Denis

356

Publications

16.9K

Citations

H-Index

112

Concepts

All Affiliations

Université de Bordeaux Unité mixte de recherche Œnologie Institut National Polytechnique de Toulouse Centre National de la Recherche Scientifique Institut de Mathématiques de Bordeaux

About

Denis Dubourdieu is an author at Université de Bordeaux specializing in food chemistry, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	35	47	4.4K
2	Health Sciences	29	39	3.9K
3	Engineering	19	25	2.7K
4	Natural Sciences	19	26	1.5K
5	Language Studies	1	1	145

Denis Dubourdieu

135

Publications

12.7K

Citations

H-Index

Page 1

	Year	Citations
Influence of Climate, Soil, and Cultivar on Terroir Cornelis van Leeuwen, Philippe Friant, Xavier Choné, American Journal of Enology and Viticulture EngineeringBotanyDroughtSustainable AgricultureAgricultural Economics	2004	777
The Color of Odors Gil Morrot, Frédéric Brochet, Denis Dubourdieu Brain and Language Sensory ScienceColor ConstancyElectronic NoseOlfaction	2001	630
Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation Marina Bely, Philippe Stoeckle, Isabelle Masneuf‐Pomarède, International Journal of Food Microbiology High-sugar FermentationIn Vitro FermentationBiotechnologyYeastMicrobiology	2008	372
Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines Takatoshi Tominaga, Anton Furrer, Robert J Henry, Flavour and Fragrance Journal Food ChemistrySauvignon Blanc WinesFlavoromicsTanninWine Tasting	1998	351
Which Impact for β-Damascenone on Red Wines Aroma? Bénédicte Pineau, Jean‐Christophe Barbe, Cornelis van Leeuwen, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsHealth SciencesTanninMedicine	2007	310
Identification of a powerful aromatic component of <i>Vitis vinifera</i> L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one Philippe Darriet, Takatoshi Tominaga, Valérie Lavigne, Flavour and Fragrance Journal Food ChemistryChemical MeasurementFlavoromicsBiochemistryPowerful Aromatic Component	1995	306
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines Pascal Chatonnet, Denis Dubourdieu, Jean‐Noël Boidron, Journal of the Science of Food and Agriculture EngineeringFlavoromicsPolyphenolicsFood ChemistryBiosynthesis	1993	266
Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made from<i>Vitis vinifera</i>L. Cv. Sauvignon Blanc Takatoshi Tominaga, Marie-Laure Murat, Denis Dubourdieu Journal of Agricultural and Food Chemistry Food ChemistryVolatile CompoundsFlavoromicsMedicineVolatile Thiols	1998	261
Influence of water and nitrogen deficit on fruit ripening and aroma potential of <i>Vitis vinifera</i> L cv Sauvignon blanc in field conditions Catherine Peyrot des Gachons, Cornelis van Leeuwen, Takatoshi Tominaga, Journal of the Science of Food and Agriculture Aroma PotentialEngineeringBotanyVolatile ThiolsCrop Quality	2004	238
New Hybrids between<i>Saccharomyces</i>Sensu Stricto Yeast Species Found among Wine and Cider Production Strains Isabelle Masneuf‐Pomarède, Casper Groth, Jure Piškur, Applied and Environmental Microbiology	1998	229

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