Jean‐Paul Lepoutre

Author

Jean‐Paul Lepoutre

Université de Montpellier

Also Known As

Jean-Paul Lepoutre, Jean‐Paul Lepoutre

Publications

497

Citations

H-Index

Concepts

All Affiliations

Université de Montpellier Institut National de la Recherche Agronomique Sciences pour L’Œnologie Cukurova University Centre de Coopération Internationale en Recherche Agronomique pour le Développement

About

Jean‐Paul Lepoutre is an author at Université de Montpellier specializing in engineering, biosynthesis, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	234
2	Biochemistry	3	3	123
3	Health Sciences	2	2	135
4	Medicine	2	2	102
5	Biology	1	1	22

Jean‐Paul Lepoutre

Publications

494

Citations

H-Index

Page 1

	Year	Citations
Wine flavor enhancement through the use of exogenous fungal glycosidases Turgut Cabaroğlu, Serkan Selli, Ahmet Canbaş, Enzyme and Microbial Technology Food ChemistryIndustrial MycologyBiosynthesisWine Flavor EnhancementFood Fermentation	2003	114
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, Applied and Environmental Microbiology EngineeringNew InsightsRedox HomeostasisMetabolic ModelRedox Biology	2009	80
Enzymic production of oligosaccharides from corncob xylan Patrice Pellerin, Michele Gosselin, Jean‐Paul Lepoutre, Enzyme and Microbial Technology BiomanufacturingEngineeringBiochemical EngineeringBiotechnologyPolysaccharide	1991	77
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, Food Control Food ChemistrySkin ContactTanninBound Aroma CompoundsWhite Wine	2004	49
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, Food Research International G. JacksonNew InsightVanilla BeansTannin	2011	42
Synthesis and Stable Isotope Dilution Assay of Ethanethiol and Diethyl Disulfide in Wine Using Solid Phase Microextraction. Effect of Aging on Their Levels in Wine A. B. Majcenovic, Rémi Schneider, Jean‐Paul Lepoutre, Journal of Agricultural and Food Chemistry	2002	34
Identification by GC‐O and GC‐MS of new odorous compounds in natural rubber Niramol Juntarachat, Nicolas Bouvier, Jean‐Paul Lepoutre, Journal of Applied Polymer Science EngineeringVolatile CompoundsEnvironmental EngineeringChemical CompositionAnalytical Chemistry	2013	33
Biotransformation of C13-norisoprenoids and monoterpenes by a cell suspension culture of cv. Gamay (Vitis vinifera) Sandrine Mathieu, Jérémie Wirth, François‐Xavier Sauvage, Plant Cell Tissue and Organ Culture (PCTOC) BiologyBiosynthesisEngineeringBiotransformationBiotechnology	2009	22
Determination of trifluoroacetylated glycosides by gas chromatography coupled to methane negative chemical ionization mass spectrometry David Chassagne, J. Crouzet, Raymond Baumes, Journal of Chromatography A Chemical MeasurementEngineeringBiochemistryGas ChromatographyMass Spectrometry	1995	22
Effects of flusilazole, a sterol biosynthesis inhibitor fungicide, on the free and bound aroma fraction of Muscat of Alexandria wines C. Aubert, Raymond L. Baumes, Ziya Günata, OENO One Food ChemistryBiosynthesisFood PreservativesHealth SciencesBiochemistry	1997	21

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