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Journal of Agricultural and Food Chemistry|January 7, 2017
1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various OriginsXavier Poitou, Cécile Thibon, Philippe DarrietApplied Microbiology and Biotechnology|February 21, 2013
Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breedingMatthieu Dufour, Adrien Zimmer, Cécile Thibon, et al.Critical Reviews in Food Science and Nutrition|October 25, 2017
Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-ReviewJulie Drappier, Cécile Thibon, Amélie Rabot, et al.Frontiers in Microbiology|March 26, 2016
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial StrainsPhilippe Renault, Joana Coulon, Virginie Moine, et al.Journal of Chromatography. A|February 6, 2008
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 spectrometryCécile Thibon, Svitlana Shinkaruk, Takatoshi Tominaga, et al.Journal of Agricultural and Food Chemistry|January 18, 2011
3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinereaCécile Thibon, Stéphanie Cluzet, Jean Michel Mérillon, et al.Frontiers in Microbiology|January 10, 2022
Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO<sub>2</sub>, and BioprotectionSara Windholtz, Emmanuel Vinsonneau, Laura Farris, et al.FEMS Yeast Research|May 9, 2008
Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentationCécile Thibon, Philippe Marullo, Olivier Claisse, et al.Food Chemistry|January 19, 2016
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 3SHCécile Thibon, Caroline Böcker, Svitlana Shinkaruk, et al.Journal of Chromatography. A|September 12, 2015
Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometryCécile Thibon, Alexandre Pons, Nadia Mouakka, et al.Pageof 3