| A grape and wine chemodiversity comparison of different appellations in Burgundy: Vintage vs terroir effects C Roullier-Gall, L Boutegrabet, RD Gougeon, P Schmitt-Kopplin Food chemistry 152, 100-107, 2014 | 149 | 2014 |
| Insights into the chemistry of non-enzymatic browning reactions in different ribose-amino acid model systems D Hemmler, C Roullier-Gall, JW Marshall, M Rychlik, AJ Taylor, ... Scientific reports 8 (1), 16879, 2018 | 106 | 2018 |
| Wine microbiology is driven by vineyard and winery anthropogenic factors C Grangeteau, C Roullier‐Gall, S Rousseaux, RD Gougeon, ... Microbial Biotechnology 10 (2), 354-370, 2017 | 89 | 2017 |
| Evolution of complex maillard chemical reactions, resolved in time D Hemmler, C Roullier-Gall, JW Marshall, M Rychlik, AJ Taylor, ... Scientific Reports 7 (1), 3227, 2017 | 86 | 2017 |
| How subtle is the “terroir” effect? Chemistry-related signatures of two “climats de Bourgogne” C Roullier-Gall, M Lucio, L Noret, P Schmitt-Kopplin, RD Gougeon PloS one 9 (5), e97615, 2014 | 80 | 2014 |
| High precision mass measurements for wine metabolomics C Roullier-Gall, M Witting, RD Gougeon, P Schmitt-Kopplin Frontiers in chemistry 2, 102, 2014 | 78 | 2014 |
| Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome C Petitgonnet, GL Klein, C Roullier-Gall, P Schmitt-Kopplin, ... Food Microbiology 83, 122-133, 2019 | 68 | 2019 |
| Yeast–yeast interactions: mechanisms, methodologies and impact on composition F Bordet, A Joran, G Klein, C Roullier-Gall, H Alexandre Microorganisms 8 (4), 600, 2020 | 65 | 2020 |
| Sulfites and the wine metabolome C Roullier-Gall, D Hemmler, M Gonsior, Y Li, M Nikolantonaki, A Aron, ... Food chemistry 237, 106-113, 2017 | 62 | 2017 |
| Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past P Jeandet, SS Heinzmann, C Roullier-Gall, C Cilindre, A Aron, MA Deville, ... Proceedings of the National Academy of Sciences 112 (19), 5893-5898, 2015 | 61 | 2015 |
| Usage of FT-ICR-MS metabolomics for characterizing the chemical signatures of barrel-aged whisky C Roullier-Gall, J Signoret, D Hemmler, MA Witting, B Kanawati, ... Frontiers in Chemistry 6, 29, 2018 | 54 | 2018 |
| Integrating analytical resolutions in non-targeted wine metabolomics C Roullier-Gall, M Witting, D Tziotis, A Ruf, RD Gougeon, ... Tetrahedron 71 (20), 2983-2990, 2015 | 51 | 2015 |
| Impact of glutathione on wines oxidative stability: A combined sensory and metabolomic study M Nikolantonaki, P Julien, C Coelho, C Roullier-Gall, J Ballester, ... Frontiers in Chemistry 6, 182, 2018 | 50 | 2018 |
| Exploring yeast interactions through metabolic profiling C Roullier-Gall, V David, D Hemmler, P Schmitt-Kopplin, H Alexandre Scientific reports 10 (1), 6073, 2020 | 45 | 2020 |
| Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the must C Coelho, A Aron, C Roullier-Gall, M Gonsior, P Schmitt-Kopplin, ... Analytical chemistry 87 (16), 8132-8137, 2015 | 44 | 2015 |
| Structural studies of adsorbed protein (betalactoglobulin) on natural clay (montmorillonite) A Assifaoui, L Huault, C Maissiat, C Roullier-Gall, P Jeandet, ... RSC advances 4 (105), 61096-61103, 2014 | 41 | 2014 |
| Metabolic Fingerprint of PS3-Induced Resistance of Grapevine Leaves against Plasmopara viticola Revealed Differences in Elicitor-Triggered Defenses M Adrian, M Lucio, C Roullier-Gall, MC Héloir, S Trouvelot, X Daire, ... Frontiers in Plant Science 8, 101, 2017 | 37 | 2017 |
| Bio-protection as an alternative to sulphites: impact on chemical and microbial characteristics of red wines S Simonin, C Roullier-Gall, J Ballester, P Schmitt-Kopplin, ... Frontiers in microbiology 11, 548771, 2020 | 34 | 2020 |
| New advances on the Brettanomyces bruxellensis biofilm mode of life M Lebleux, H Abdo, C Coelho, L Basmaciyan, W Albertin, J Maupeu, ... International Journal of Food Microbiology 318, 108464, 2020 | 32 | 2020 |
| Vitamins in wine: Which, what for, and how much? MS Evers, C Roullier‐Gall, C Morge, C Sparrow, A Gobert, H Alexandre Comprehensive Reviews in Food Science and Food Safety 20 (3), 2991-3035, 2021 | 31 | 2021 |
Schmitt-Kopplin PhilippeHelmholtz Munich / TUM Food Chemistry / Max Planck Extrater. Phys.Adresse e-mail validée de helmholtz-muenchen.de
