| Biogenic amines in fermented foods G Spano, P Russo, A Lonvaud-Funel, P Lucas, H Alexandre, ... European journal of clinical nutrition 64 (3), S95-S100, 2010 | 523 | 2010 |
| Proteins in white wines: Thermo-sensitivity and differential adsorbtion by bentonite FX Sauvage, B Bach, M Moutounet, A Vernhet Food Chemistry 118 (1), 26-34, 2010 | 170 | 2010 |
| Biogenic amine in wines L Beneduce, A Romano, V Capozzi, P Lucas, L Barnavon, B Bach, ... Annals of Microbiology 60, 573-578, 2010 | 154 | 2010 |
| New Insights into γ-Aminobutyric Acid Catabolism: Evidence for γ-Hydroxybutyric Acid and Polyhydroxybutyrate Synthesis in Saccharomyces cerevisiae B Bach, E Meudec, JP Lepoutre, T Rossignol, B Blondin, S Dequin, ... Applied and Environmental Microbiology 75 (13), 4231-4239, 2009 | 91 | 2009 |
| Validation of a method for the analysis of biogenic amines: Histamine instability during wine sample storage B Bach, S Le Quere, P Vuchot, M Grinbaum, L Barnavon Analytica chimica acta 732, 114-119, 2012 | 70 | 2012 |
| A review on stems composition and their impact on wine quality M Blackford, M Comby, L Zeng, Á Dienes-Nagy, G Bourdin, F Lorenzini, ... Molecules 26 (5), 1240, 2021 | 59 | 2021 |
| Protein aggregation in white wines: influence of the temperature on aggregation kinetics and mechanisms M Dufrechou, FX Sauvage, B Bach, A Vernhet Journal of agricultural and food chemistry 58 (18), 10209-10218, 2010 | 54 | 2010 |
| Sfl1p acts as an activator of the HSP30 gene in Saccharomyces cerevisiae V Ansanay Galeote, H Alexandre, B Bach, P Delobel, S Dequin, B Blondin Current Genetics 52, 55-63, 2007 | 44 | 2007 |
| Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine B Bach, S Colas, L Massini, L Barnavon, P Vuchot Annals of microbiology 61 (1), 185-190, 2011 | 32 | 2011 |
| Role of γ-aminobutyric acid as a source of nitrogen and succinate in wine B Bach, FX Sauvage, S Dequin, C Camarasa American Journal of Enology and Viticulture 60 (4), 508-516, 2009 | 32 | 2009 |
| Analytical determination of Dolenjska region wines quality F Čuš, B Bach, L Barnavon, VŽ Pongrac Food control 33 (1), 274-280, 2013 | 23 | 2013 |
| Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry M Puyo, S Simonin, B Bach, G Klein, H Alexandre, R Tourdot-Maréchal Frontiers in Microbiology 14, 1252973, 2023 | 20 | 2023 |
| Phenolic compounds of grape stems and their capacity to precipitate proteins from model wine A Kosińska-Cagnazzo, A Heeger, I Udrisard, M Mathieu, B Bach, ... Journal of food science and technology 57, 435-443, 2020 | 19 | 2020 |
| Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum C Coelho, C Brottier, F Beuchet, P Elichiry-Ortiz, B Bach, C Lafarge, ... Food chemistry 303, 125405, 2020 | 17 | 2020 |
| Quantification of the production of hydrogen peroxide H2O2 during accelerated wine oxidation J Héritier, B Bach, P Schönenberger, V Gaillard, J Ducruet, JM Segura Food chemistry 211, 957-962, 2016 | 17 | 2016 |
| Bioprotection on Chardonnay grape: Limits and impacts of settling parameters S Simonin, C Honoré-Chedozeau, L Monnin, V David-Vaizant, B Bach, ... Australian Journal of Grape and Wine Research 2022 (1), 1489094, 2022 | 13 | 2022 |
| A new chemical tool for absinthe producers, quantification of α/β-thujone and the bitter components in Artemisia absinthium B Bach, M Cleroux, M Saillen, P Schönenberger, S Burgos, J Ducruet, ... Food chemistry 213, 813-817, 2016 | 13 | 2016 |
| γ-Aminobutyrate assimilation in Saccharomyces cerevisiae during wine fermentation B Bach, C Camarasa, T Rossignol, B Blondin, S Dequin Proceedings of Physiology of Yeasts and Filamentous Fungi (PYFF2), Anglet …, 2004 | 7 | 2004 |
| Applications of chitosan in the agri-food sector: a review M Bertrand, S Simonin, B Bach Carbohydrate research, 109219, 2024 | 2 | 2024 |
| Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation M Blackford, M Comby, Á Dienes-Nagy, L Zeng, M Cléroux, F Lorenzini, ... Oeno One 56 (3), 343-356, 2022 | 2 | 2022 |
