Hervé Alexandre - Concepedia

Author

Hervé Alexandre

Also Known As

ALEXANDRE, H., Alexandre HERVE, Alexandre Hervè, Alexandre Hervé, Alexandre, H., Alexandre, Herve, Alexandre, Hervé, H ALEXANDRE, H Alexandre, H. Alexandre

219

Publications

7.9K

Citations

H-Index

Concepts

All Affiliations

Université de Bourgogne Procédés Alimentaires et Microbiologiques Institut Agro Dijon Institut Français de la Vigne et du Vin Université Bourgogne Franche-Comté

About

Hervé Alexandre is an author at Université de Bourgogne specializing in microbiology, medicine, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	25	34	2.2K
2	Natural Sciences	16	17	1.3K
3	Engineering	15	17	916
4	Health Sciences	14	15	1.1K
5	Public Health	2	2	34

Hervé Alexandre

Publications

6.1K

Citations

H-Index

Page 1

	Year	Citations
Systematic and quantitative view of the antiviral arsenal of prokaryotes Florian Tesson, Hervé Alexandre, Ernest Mordret, Nature Communications	2022	690
Biogenic amines in fermented foods Giuseppe Spano, Pasquale Russo, Aline Lonvaud‐Funel, European Journal of Clinical Nutrition Food ChemistryBiosynthesisEngineeringFood FermentationBiotechnology	2010	414
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts Mohand Sadoudi, Raphaëlle Tourdot‐Maréchal, Sandrine Rousseaux, Food Microbiology Food FermentationFlavoromicsHealth SciencesAromatic Profile AnalysisWine Tasting	2012	372
Global gene expression during short‐term ethanol stress in <i>Saccharomyces cerevisiae</i> Hervé Alexandre, Virginie Galéote, Sylvie Dequin, FEBS Letters Global Gene ExpressionGeneticsDna MicroarraysMolecular BiologyMolecular Genetics	2001	371
Relationship between ethanol tolerance, lipid composition and plasma membrane fluidity in<i>Saccharomyces cerevisiae</i>and<i>Kloeckera apiculata</i> Hervé Alexandre, Isabelle Rousseaux, Claudine Charpentier FEMS Microbiology Letters	1994	226
Biochemical aspects of stuck and sluggish fermentation in grape must Hervé Alexandre, C. Charpentier Journal of Industrial Microbiology & Biotechnology	1998	224
The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood Régis D. Gougeon, Marianna Lucio, Moritz Frommberger, Proceedings of the National Academy of Sciences BotanyGeneticsMetabolomic ProfilingSecondary MetaboliteMetabologeography Expression	2009	140
Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage Thierry Tran, Cosette Grandvalet, F. Verdier, Foods	2020	139
Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces Virginie Serpaggi, Fabienne Remize, Ghislaine Recorbet, Food Microbiology Nonculturable ”Food FermentationFood SpoilageBiotechnologyMolecular Biology	2012	135
Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile Antoine Gobert, Raphaëlle Tourdot‐Maréchal, Christophe Morge, Frontiers in Microbiology	2017	128

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