Fiche de BALLESTER Jordi

Yoko Yamamoto, Jordi Ballester, Nagatada Takayanagi. Cross-cultural acceptance of ethnic food: exploring meaning and value in use of miso found by French consumers. International Journal of Gastronomy and Food Science, 2025, 42, pp.101346. ⟨10.1016/j.ijgfs.2025.101346⟩. ⟨hal-05435272⟩

Julie Chanut, Thomas Karbowiak, Kevin Crouvisier Urion, Aurélie Lagorce, Jordi Ballester, et al.. Wine aging: a bottleneck story?. Wine Active Compounds., Jun 2022, Dijon, France. ⟨hal-05373092⟩

Manon Lebleux, Hervé Alexandre, Rémy Romanet, Jordi Ballester, Vanessa David-Vaizant, et al.. Must protection, sulfites versus bioprotection: A metabolomic study. Food Research International, 2023, 173, pp.113383. ⟨10.1016/j.foodres.2023.113383⟩. ⟨hal-04189828⟩

Maria Nikolantonaki, Perrine Julien, Christian Coelho, Chloé Roullier-Gall, Jordi Ballester, et al.. Impact of glutathione on wines oxidative stability: a combined sensory and metabolomic study. Macrowine 2018, May 2018, Saragosse, Spain. ⟨hal-05265207⟩

Manon Lebleux, H. Alexandre, Rémy Romanet, Jordi Ballester, Vanessa Vaizant, et al.. Moving from sulfites to bioprotection: which impact on chardonnay wine?. Microwine, IVES, 2023, Bordeaux, France. ⟨hal-05261477⟩

Jérôme Mallard, Dominique Valentin, Jordi Ballester. Oxidation in white wine: The point of view of winemakers from areas with different oenological practices. Food Research International, 2025, 199, pp.115341. ⟨10.1016/j.foodres.2024.115341⟩. ⟨hal-04819037⟩

Jordi Ballester. How to make a mineral wine? Producers’ representations vs. scientific data. 7. edition of the IVES annual meeting, International viticulture & enology Society, Jan 2023, Porto, Portugal. ⟨hal-04668624⟩

Jordi Ballester, Mirian Belascoin, Marivel Gonzalez-Hernandez, Eva Parga Dans, Pablo Alonso González, et al.. Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France. OENO One, 2024, 58 (1), pp.7737. ⟨10.20870/oeno-one.2024.58.1.7737⟩. ⟨hal-04666339⟩

Joyce Álvarez-Barragán, Jérôme Mallard, Jordi Ballester, Vanessa Vaizant, Stephania Vichi, et al.. Influence of spontaneous, “pied de cuve” and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties. Food Research International, 2023, 174 (2), pp.113648. ⟨10.1016/j.foodres.2023.113648⟩. ⟨hal-04313273⟩

Yves Y. Le Fur, Jordi Ballester, Catherine Dacremont. The Chardonnay wine concept: legend or reality?. Bacchus in Bourgogne International Wine Conference, Nov 2005, Beaune, France. ⟨hal-04187951⟩