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Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system
(Food Chemistry, 2016-02-01)Article de revue -
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
(OENO One. vol. 50, n° 4, 2016-12-21)Article de revue -
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
(Journal of Agricultural and Food Chemistry. vol. 64, n° 40, pp. 7576-7584, 2016-09-30)Article de revue -
Experimental Models of Oral Biofilms Developed on Inert Substrates: A Review of the Literature.
(BioMed Research International. vol. 2016, 2016-01-01)Article de revue -
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
(PLoS ONE. vol. 11, n° 8, pp. e0161095, 2016-08-12)Article de revue -
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
(Food Chemistry. vol. 194, pp. 196-200, 2016)Article de revue -
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
(Food Chemistry. vol. 210, pp. 500-511, 2016-11-01)Article de revue -
The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin
(Food Quality and Preference. vol. 50, pp. 135-144, 2016-06-01)Article de revue -
Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc): a comparative study of two vintages with contrasted climatic conditions
(BMC Plant Biology. vol. 16, n° 1, 2016-06-28)Article de revue -
Characterization of a new virulent phage infecting the lactic acid bacterium Oenococcus oeni
(Food Microbiology. vol. 54, pp. 167-177, 2016-04-01)Article de revue