Audrey Bloem - Concepedia

Author

Audrey Bloem

Institut Agro Montpellier ORCID

Also Known As

A. Bloem, Audrey Bloem, Bloem, Audrey

Publications

968

Citations

H-Index

Concepts

All Affiliations

Institut Agro Montpellier Sciences pour L’Œnologie Université de Montpellier Lallemand (France)Stellenbosch University

About

Audrey Bloem is an author at Institut Agro Montpellier specializing in biosynthesis, metabolism, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	5	5	215
2	Medicine	4	4	162
3	Engineering	3	3	244
4	Health Sciences	3	3	275
5	Natural Sciences	2	2	95

Audrey Bloem

Publications

914

Citations

H-Index

Page 1

	Year	Citations
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation Stéphanie Rollero, Audrey Bloem, Carole Camarasa, Applied Microbiology and Biotechnology Fermentative AromasBiosynthesisEngineeringFood FermentationFlavoromics	2014	186
Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae Lucie Crépin, Truong Nhat My, Audrey Bloem, Applied and Environmental Microbiology	2017	92
Vanillin production from simple phenols by wine-associated lactic acid bacteria Audrey Bloem, A. Bertrand, Aline Lonvaud‐Funel, Letters in Applied Microbiology	2006	71
Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium Stéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Frontiers in Microbiology	2018	64
Quantitative <sup>13</sup> C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation Stéphanie Rollero, Jean‐Roch Mouret, Audrey Bloem, Microbial Biotechnology	2017	58
Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae Audrey Bloem, Isabelle Sanchez, Sylvie Dequin, Applied and Environmental Microbiology Metabolic ImpactMolecular BiologyRedox HomeostasisMetabolic ModelRedox Biology	2015	57
Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni Audrey Bloem, Aline Lonvaud‐Funel, Gilles de Revel Food Microbiology BiochemistryGlycobiologyFlavour CompoundsOak WoodPhytochemistry	2007	53
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles Stéphanie Rollero, Audrey Bloem, Jeanne Brand, Food Microbiology BiologyBiosynthesisFood FermentationFlavoromicsBiochemistry	2020	49
Interaction of Œnococcus œni and oak wood compounds Gilles de Revel, Audrey Bloem, Monique Augustin, Food Microbiology Wood CompoundsWood TechnologyChemistryWood FormationWood Modification	2005	47
Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation Vasileios Englezos, Luca Cocolin, Kalliopi Rantsiou, Applied and Environmental Microbiology	2018	42

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