Audrey Bloem

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Stéphanie Rollero, Audrey Bloem, Carole Camarasa et al. · Applied Microbiology and Biotechnology · 2014 · 196 citations

Agriculture, Biochemistry, Biotechnology +17

Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae

Lucie Crépin, Truong Nhat My, Audrey Bloem et al. · Applied and Environmental Microbiology · 2017 · 96 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Vanillin production from simple phenols by wine-associated lactic acid bacteria

Audrey Bloem, A. Bertrand, Aline Lonvaud‐Funel et al. · Letters in Applied Microbiology · 2006 · 72 citations

Agriculture, Biochemistry, Microbiology +14

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 et al. · Frontiers in Microbiology · 2018 · 64 citations · Full text

Agriculture, Enology, Microbiology +17

Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

Audrey Bloem, Isabelle Sanchez, Sylvie Dequin et al. · Applied and Environmental Microbiology · 2015 · 62 citations · Full text

Life Sciences, Biochemistry, Cellular Metabolism +15