Concepedia

F. Sauvageot

FS

9

Publications

349

Citations

9

H-Index

1981

Active since

Affiliations

Université de Bourgogne(Current)

F. Sauvageot is an author at Université de Bourgogne specializing in health sciences, food chemistry, and food quality.

Top concepts

HealthFood QualityFood ChemistryBotanyFood TextureWine TastingSensory Science (Food Sensory Science)Sensory Science (Early Childhood Education)MusicNoise

Publications per year

1981–2000

9

Publications

9

Effects of Malolactic Fermentation on Sensory Properties of Four Burgundy Wines

F. Sauvageot, P. Vivier · American Journal of Enology and Viticulture · 1997 · 77 citations

Food Chemistry, Burgundy Wines, Malolactic Fermentation +12

CONTRIBUTION OF AIR‐AND BONE‐CONDUCTION TO THE CREATION OF SOUNDS PERCEIVED DURING SENSORY EVALUATION OF FOODS

Catherine Dacremont, Bernard Colas, F. Sauvageot · Journal of Texture Studies · 1991 · 62 citations

Music, Psychoacoustics, Sensory Science (Early Childhood Education) +20

The Influence of Oak Wood (<i>Quercus robur</i>L.,<i>Q. petraea</i>Liebl.) on the Flavor of Burgundy Pinot noir. An Examination of Variation Among Individual Trees

F. Sauvageot, F. Feuillat · American Journal of Enology and Viticulture · 1999 · 51 citations

Botany, Flavoromics, Tree Growth +16

An interlaboratory study of firmness, aroma, and taste of pectin gels

Birgit Lundgren, Rose Marie Pangborn, Nicole Daget et al. · LWT · 1986 · 48 citations

INFLUENCE OF SOME PROCESSING CONDITIONS ON THE QUALITY OF COFFEE BREW

A. Voilley, F. Sauvageot, D. Simatos et al. · Journal of Food Processing and Preservation · 1981 · 33 citations

Food Chemistry, Food Analysis, Organoleptic Quality +9

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