Jean‐Paul Lepoutre

Wine flavor enhancement through the use of exogenous fungal glycosidases

Turgut Cabaroğlu, Serkan Selli, Ahmet Canbaş et al. · Enzyme and Microbial Technology · 2003 · 114 citations

Food Chemistry, Industrial Mycology, Biosynthesis +3

New Insights into γ-Aminobutyric Acid Catabolism: Evidence for γ-Hydroxybutyric Acid and Polyhydroxybutyrate Synthesis in<i>Saccharomyces cerevisiae</i>

Benoît Bach, Emmanuelle Meudec, Jean‐Paul Lepoutre et al. · Applied and Environmental Microbiology · 2009 · 80 citations · Full text

Engineering, New Insights, Redox Homeostasis +18

Enzymic production of oligosaccharides from corncob xylan

Patrice Pellerin, Michele Gosselin, Jean‐Paul Lepoutre et al. · Enzyme and Microbial Technology · 1991 · 77 citations

Biomanufacturing, Engineering, Biochemical Engineering +4

Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Serkan Selli, Ahmet Canbaş, Turgut Cabaroğlu et al. · Food Control · 2004 · 49 citations

Food Chemistry, Skin Contact, Tannin +2

New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing

Araceli Pérez Silva, Ziya Günata, Jean‐Paul Lepoutre et al. · Food Research International · 2011 · 42 citations

G. Jackson, New Insight, Vanilla Beans +1