| Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts M Sadoudi, R Tourdot-Maréchal, S Rousseaux, D Steyer, ... Food microbiology 32 (2), 243-253, 2012 | 422 | 2012 |
| Conceptual vs. perceptual wine spaces: Does expertise matter? J Ballester, B Patris, R Symoneaux, D Valentin Food quality and preference 19 (3), 267-276, 2008 | 248 | 2008 |
| Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers MP Sáenz-Navajas, E Campo, A Sutan, J Ballester, D Valentin Food Quality and Preference 27 (1), 44-53, 2013 | 189 | 2013 |
| Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines E Campo, J Ballester, J Langlois, C Dacremont, D Valentin Food quality and preference 21 (1), 44-55, 2010 | 185 | 2010 |
| The role of olfaction in the elaboration and use of the Chardonnay wine concept J Ballester, C Dacremont, Y Le Fur, P Etiévant Food quality and preference 16 (4), 351-359, 2005 | 155 | 2005 |
| Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality MP Sáenz-Navajas, JM Avizcuri, J Ballester, P Fernández-Zurbano, ... LWT-Food Science and Technology 60 (1), 400-411, 2015 | 121 | 2015 |
| Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise MP Sáenz-Navajas, J Ballester, C Pêcher, D Peyron, D Valentin Food research international 54 (2), 1506-1518, 2013 | 118 | 2013 |
| The odor of colors: can wine experts and novices distinguish the odors of white, red, and rosé wines? J Ballester, H Abdi, J Langlois, D Peyron, D Valentin Chemosensory Perception 2, 203-213, 2009 | 91 | 2009 |
| Structural approach of social representation: Application to the concept of wine minerality in experts and consumers H Rodrigues, J Ballester, MP Saenz-Navajas, D Valentin Food Quality and Preference 46, 166-172, 2015 | 85 | 2015 |
| Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain MP Sáenz-Navajas, J Ballester, D Peyron, D Valentin Food Quality and Preference 35, 70-85, 2014 | 79 | 2014 |
| Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals D Valentin, WV Parr, D Peyron, C Grose, J Ballester Food Quality and Preference 48, 251-261, 2016 | 71 | 2016 |
| Exploring minerality of B urgundy C hardonnay wines: a sensory approach with wine experts and trained panellists J Ballester, M Mihnea, D Peyron, D Valentin Australian Journal of Grape and Wine Research 19 (2), 140-152, 2013 | 61 | 2013 |
| Selection of potential impact odorants and sensory validation of their importance in typical Chardonnay wines B Lorrain, J Ballester, T Thomas-Danguin, J Blanquet, JM Meunier, ... Journal of agricultural and food chemistry 54 (11), 3973-3981, 2006 | 57 | 2006 |
| Taste-aroma interaction in model wines: Effect of training and expertise G Arvisenet, E Guichard, J Ballester Food Quality and Preference 52, 211-221, 2016 | 54 | 2016 |
| 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 |
| Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA) E Franco-Luesma, MP Sáenz-Navajas, D Valentin, J Ballester, ... Food Research International 87, 152-160, 2016 | 50 | 2016 |
| Perceived minerality in Sauvignon wines: Influence of culture and perception mode WV Parr, J Ballester, D Peyron, C Grose, D Valentin Food Quality and Preference 41, 121-132, 2015 | 48 | 2015 |
| The antioxidant potential of white wines relies on the chemistry of sulfur-containing compounds: An optimized DPPH assay R Romanet, C Coelho, Y Liu, F Bahut, J Ballester, M Nikolantonaki, ... Molecules 24 (7), 1353, 2019 | 46 | 2019 |
| Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals J Langlois, J Ballester, E Campo, C Dacremont, D Peyron American journal of enology and viticulture 61 (1), 15-22, 2010 | 42 | 2010 |
| Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines H Rodrigues, MP Sáenz-Navajas, E Franco-Luesma, D Valentin, ... Food chemistry 230, 553-562, 2017 | 36 | 2017 |
