Benoit Bach
Overview
Explore the profile of Benoit Bach including associated specialties, affiliations and a list of published articles.
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Articles
16
Citations
108
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Recent Articles
1.
Bertrand M, Simonin S, Bach B
Carbohydr Res
. 2024 Jul;
543:109219.
PMID: 39047500
Chitosan is a natural and renewable polysaccharide that can form biopolymers. It is derived from the deacetylation of chitin mainly from crustaceans' shells, but also from fungi and insects. Thanks...
2.
Hamdan R, Bach B, Asdrubal J, Baldassini A
Oxf Med Case Reports
. 2023 Dec;
2023(12):omad117.
PMID: 38145268
A prolonged stay on the ground after acute carbon monoxide poisoning (COP) is a high-risk situation for venous thromboembolism (VTE), but unusual-site venous thrombosis is rare in this setting. An...
3.
Sizzano F, Blackford M, Berthoud H, Amiet L, Bailly S, Vuichard F, et al.
Foods
. 2023 Dec;
12(24).
PMID: 38137289
Interest in () is growing in the world of winemaking. is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe...
4.
Puyo M, Simonin S, Bach B, Klein G, Alexandre H, Tourdot-Marechal R
Front Microbiol
. 2023 Sep;
14:1252973.
PMID: 37664122
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In...
5.
Zeng L, Pernet A, Cleroux M, Bach B, Froidevaux L, Preda I
ACS Omega
. 2023 May;
8(17):15323-15333.
PMID: 37151522
During spirit beverages production, the distillate is divided into three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation...
6.
Blackford M, Comby M, Zeng L, Dienes-Nagy A, Bourdin G, Lorenzini F, et al.
Molecules
. 2021 Mar;
26(5).
PMID: 33669129
Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied...
7.
Kosinska-Cagnazzo A, Heeger A, Udrisard I, Mathieu M, Bach B, Andlauer W
J Food Sci Technol
. 2020 Mar;
57(2):435-443.
PMID: 32116353
Reintegration of grape stem, a by-product from wine production, into the food chain is of high interest from an economic and environmental perspective. Therefore, an investigation of stems was undertaken...
8.
Coelho C, Brottier C, Beuchet F, Elichiry-Ortiz P, Bach B, Lafarge C, et al.
Food Chem
. 2019 Aug;
303:125405.
PMID: 31466029
The study aimed at evaluating the influence of fermented sugarcane molasses ageing on lees and the distillation process used for the production of rums. Molasses were freshly fermented or 3-months...
9.
Audia S, Bach B, Samson M, Lakomy D, Bour J, Burlet B, et al.
PLoS One
. 2018 Nov;
13(11):e0207218.
PMID: 30408135
Thrombotic manifestations are a hallmark of many auto-immune diseases (AID), specially of warm autoimmune hemolytic anemia (wAIHA), as 15 to 33% of adults with wAIHA experience venous thromboembolic events (VTE)....
10.
Bach B, Cleroux M, Saillen M, Schonenberger P, Burgos S, Ducruet J, et al.
Food Chem
. 2016 Jul;
213:813-817.
PMID: 27451252
The concentrations of α/β-thujone and the bitter components of Artemisia absinthium were quantified from alcoholic wormwood extracts during four phenological stages of their harvest period. A solid-phase micro-extraction method coupled...