Recherche
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Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.
(Food Chemistry. vol. 305, pp. 1-8, 2020)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
(Food Chemistry. vol. 199, pp. 711-719, 2016-05-01)Article de revue -
Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects
(Food Research International. vol. 69, pp. 26-37, 2015-03-01)Article de revue -
Mitigating the effects of climate change on berry composition by canopy management
(Abstract Book GBG 2018 – Bordeaux, France 15 – 20 July, 12. International Conference on Grapevine Breeding and Genetics (ICGBG), Conférence, Bordeaux, 2018)Communication dans un congrès avec actes -
Volatile compounds related to 'stone fruit' aroma attributes in viognier and chardonnay wines
(Journal of Agricultural and Food Chemistry. vol. 66, n° 11, pp. 2838-2850, 2018)Article de revue -
Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor
(Food Chemistry. vol. 239, pp. 102-110, 2018)Article de revue