| Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions M Bely, JM Sablayrolles, P Barre Journal of fermentation and bioengineering 70 (4), 246-252, 1990 | 558 | 1990 |
| Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation … F Remize, JL Roustan, JM Sablayrolles, P Barre, S Dequin Applied and environmental microbiology 65 (1), 143-149, 1999 | 363 | 1999 |
| Description of alcoholic fermentation kinetics: its variability and significance M Bely, JM Sablayrolles, P Barre American Journal of Enology and Viticulture 41 (4), 319-324, 1990 | 312 | 1990 |
| Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation S Rollero, A Bloem, C Camarasa, I Sanchez, A Ortiz-Julien, ... Applied Microbiology and Biotechnology 99, 2291-2304, 2015 | 178 | 2015 |
| Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate L Blateyron, JM Sablayrolles Journal of bioscience and bioengineering 91 (2), 184-189, 2001 | 166 | 2001 |
| Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation C Guillaume, P Delobel, JM Sablayrolles, B Blondin Applied and environmental Microbiology 73 (8), 2432-2439, 2007 | 156 | 2007 |
| Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations JM Sablayrolles, C Dubois, C Manginot, JL Roustan, P Barre Journal of fermentation and bioengineering 82 (4), 377-381, 1996 | 156 | 1996 |
| Control of alcoholic fermentation in winemaking: Current situation and prospect JM Sablayrolles Food research international 42 (4), 418-424, 2009 | 141 | 2009 |
| Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase C Manginot, JL Roustan, JM Sablayrolles Enzyme and microbial technology 23 (7-8), 511-517, 1998 | 133 | 1998 |
| Design of a laboratory automatic system for studying alcoholic fermentations in anisothermal enological conditions JM Sablayrolles, P Barre, P Grenier Biotechnology Techniques 1 (3), 181-184, 1987 | 128 | 1987 |
| Early thiamin assimilation by yeasts under enological conditions: impact on alcoholic fermentation kinetics M Bataillon, A Rico, JM Sablayrolles, JM Salmon, P Barre Journal of Fermentation and Bioengineering 82 (2), 145-150, 1996 | 117 | 1996 |
| Re‐assessment of the influence of yeast strain and environmental factors on glycerol production in wine F Remize, JM Sablayrolles, S Dequin Journal of Applied Microbiology 88 (3), 371-378, 2000 | 114 | 2000 |
| Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions S Malherbe, V Fromion, N Hilgert, JM Sablayrolles Biotechnology and bioengineering 86 (3), 261-272, 2004 | 111 | 2004 |
| Stress effect of ethanol on fermentation kinetics by stationary-phase cells of Saccharomyces cerevisiae V Ansanay-Galeote, B Blondin, S Dequin, JM Sablayrolles Biotechnology Letters 23, 677-681, 2001 | 105 | 2001 |
| Comparison of nitrogen and oxygen demands of enological yeasts: technological consequences A Julien, JL Roustan, L Dulau, JM Sablayrolles American Journal of Enology and Viticulture 51 (3), 215-222, 2000 | 103 | 2000 |
| Engineering a Saccharomyces cerevisiae Wine Yeast That Exhibits Reduced Ethanol Production during Fermentation under Controlled Microoxygenation Conditions S Heux, JM Sablayrolles, R Cachon, S Dequin Applied and Environmental Microbiology 72 (9), 5822-5828, 2006 | 86 | 2006 |
| Evaluation des besoins en oxygene de fermentations alcooliques en conditions oenologiques simulees. JM Sablayrolles Sci. Alim. 6, 373-383, 1986 | 79 | 1986 |
| Modeling of heat transfer in tanks during wine-making fermentation S Colombié, S Malherbe, JM Sablayrolles Food control 18 (8), 953-960, 2007 | 75 | 2007 |
| Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: effect of assimilable nitrogen and temperature JR Mouret, C Camarasa, M Angenieux, E Aguera, M Perez, V Farines, ... Food research international 62, 1-10, 2014 | 71 | 2014 |
| Use of constant rate alcoholic fermentations to compare the effectiveness of different nitrogen sources added during the stationary phase C Manginot, JM Sablayrolles, JL Roustan, P Barre Enzyme and Microbial Technology 20 (5), 373-380, 1997 | 63 | 1997 |
