Publications by authors named "Hugues Guichard"

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Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider.
Aitor Balmaseda, Marc Lorentzen, Lucie Dutilh, Rémi Bauduin, Hugues Guichard

Int J Food Microbiol· September 2023

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Microbiome Status of Cider-Apples, from Orchard to Processing, with a Special Focus on Occurrence and Patulin Contamination.
Reem Al Riachy, Caroline Strub, Noël Durand, Benjamin Guibert, Hugues Guichard

J Fungi (Basel)· March 2021

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Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders.
Nicolas Buron, Monika Coton, Patrick Legendre, Jérôme Ledauphin, Valérie Kientz-Bouchart, Hugues Guichard

Int J Food Microbiol· February 2012

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Screening of representative cider yeasts and bacteria for volatile phenol-production ability.
Nicolas Buron, Monika Coton, Cécile Desmarais, Jérôme Ledauphin, Hugues Guichard

Food Microbiol· October 2011

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Biogenic amines content in Spanish and French natural ciders: application of qPCR for quantitative detection of biogenic amine-producers.
Victor Ladero, Monika Coton, María Fernández, Nicolas Buron, M Cruz Martín, Hugues Guichard

Food Microbiol· May 2011

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Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds.
Hugues Guichard, Pascal Bonnarme

Anal Biochem· March 2005

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Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.
Jérôme Ledauphin, Jean-François Saint-Clair, Odile Lablanquie, Hugues Guichard, Nicole Founier, Elisabeth Guichard

J Agric Food Chem· August 2004

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Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
Hugues Guichard, Stéphane Lemesle, Jérôme Ledauphin, Daniel Barillier, Bernard Picoche

J Agric Food Chem· January 2003

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Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
Jérôme Ledauphin, Hugues Guichard, Jean-François Saint-Clair, Bernard Picoche, Daniel Barillier

J Agric Food Chem· January 2003

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