Follow
Cécile Thibon
Cécile Thibon
Verified email at u-bordeaux2.fr
Title
Cited by
Cited by
Year
The grape must non-Saccharomyces microbial community: impact on volatile thiol release
K Zott, C Thibon, M Bely, A Lonvaud-Funel, D Dubourdieu, ...
International Journal of Food Microbiology 151 (2), 210-215, 2011
1602011
Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming
J Drappier, C Thibon, A Rabot, L Geny-Denis
Critical reviews in food science and nutrition 59 (1), 14-30, 2019
1362019
What is the expected impact of climate change on wine aroma compounds and their precursors in grape?
A Pons, L Allamy, A Schüttler, D Rauhut, C Thibon, P Darriet
OENO one 51 (2), 141-146, 2017
1222017
Identification and Characteristics of New Volatile Thiols Derived from the Hop (Humulus luplus L.) Cultivar Nelson Sauvin
K Takoi, M Degueil, S Shinkaruk, C Thibon, K Maeda, K Ito, B Bennetau, ...
Journal of agricultural and food chemistry 57 (6), 2493-2502, 2009
1212009
The influence of packaging on wine conservation
R Ghidossi, C Poupot, C Thibon, A Pons, P Darriet, L Riquier, G De Revel, ...
Food Control 23 (2), 302-311, 2012
1092012
Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation
C Thibon, P Marullo, O Claisse, C Cullin, D Dubourdieu, T Tominaga
FEMS Yeast Research 8 (7), 1076-1086, 2008
1082008
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of …
P Renault, J Coulon, V Moine, C Thibon, M Bely
Frontiers in microbiology 7, 293, 2016
1022016
Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice
C Thibon, D Dubourdieu, P Darriet, T Tominaga
Food Chemistry 114 (4), 1359-1364, 2009
872009
Recent advancements in understanding the terroir effect on aromas in grapes and wines: This article is published in cooperation with the XIIIth International Terroir Congress …
C Van Leeuwen, JC Barbe, P Darriet, O Geffroy, E Gomčs, S Guillaumie, ...
Oeno One 54 (4), 985-1006, 2020
712020
Aroma and aroma precursors in grape berry
P Darriet, C Thibon, D Dubourdieu, H Gerós, MM Chaves, S Delrot
The biochemistry of the grape berry 26, 111-136, 2012
682012
3-Sulfanylhexanol Precursor Biogenesis in Grapevine Cells: The Stimulating Effect of Botrytis cinerea
C Thibon, S Cluzet, JM Mérillon, P Darriet, D Dubourdieu
Journal of agricultural and food chemistry 59 (4), 1344-1351, 2011
632011
Specific flavor compounds derived from Nelson Sauvin hop and synergy of these compounds
K Takoi, M Degueil, S Shinkaruk, C Thibon, T Kurihara, K Toyoshima, ...
Brewing Science 62, 108-118, 2009
502009
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
C Thibon, C Böcker, S Shinkaruk, V Moine, P Darriet, D Dubourdieu
Food chemistry 199, 711-719, 2016
482016
Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass …
C Thibon, S Shinkaruk, T Tominaga, B Bennetau, D Dubourdieu
Journal of Chromatography A 1183 (1-2), 150-157, 2008
482008
Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level
P Helwi, S Guillaumie, C Thibon, C Keime, A Habran, G Hilbert, E Gomes, ...
BMC plant biology 16, 1-23, 2016
462016
Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding
M Dufour, A Zimmer, C Thibon, P Marullo
Applied Microbiology and Biotechnology 97, 5893-5905, 2013
442013
1, 8-Cineole in French red wines: evidence for a contribution related to its various origins
X Poitou, C Thibon, P Darriet
Journal of agricultural and food chemistry 65 (2), 383-393, 2017
432017
Aromatic potential of botrytized white wine grapes: Identification and quantification of new cysteine-S-conjugate flavor precursors
C Thibon, S Shinkaruk, M Jourdes, B Bennetau, D Dubourdieu, ...
Analytica chimica acta 660 (1-2), 190-196, 2010
392010
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
S Windholtz, P Redon, S Lacampagne, L Farris, G Lytra, M Cameleyre, ...
LWT 149, 111781, 2021
382021
Involvement of dimethyl sulfide and several polyfunctional thiols in the aromatic expression of the aging bouquet of red Bordeaux wines
M Picard, C Thibon, P Redon, P Darriet, G de Revel, S Marchand
Journal of Agricultural and Food Chemistry 63 (40), 8879-8889, 2015
372015
The system can't perform the operation now. Try again later.
Articles 1–20