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Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry
(Analytical and Bioanalytical Chemistry. vol. 408, n° 14, pp. 3789-3799, 2016-03-21)Article de revueOpen access -
Influence of ethanol content on sweetness and bitterness perception in dry wines
(LWT - Food Science and Technology. vol. 87, pp. 61-66, 2018)Article de revueOpen access -
How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.
(Analytica Chimica Acta. vol. 888, pp. 191-8, 2015-08-12)Article de revueOpen access -
Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
(OENO One. vol. 51, n° 3, pp. 309, 2017-09-26)Article de revueOpen access -
Contribution of oak lignans to wine taste: Chemical identification, sensory characterization and quantification
(Tetrahedron. vol. 71, n° 20, pp. 3148-3156, 2014-07-30)Article de revueOpen access -
Complete genome sequence of lytic Oenococcus oeni bacteriophage OE33PA
(Microbiology Resource Announcements. vol. 7, n° 6, pp. 1-2, 2018)Article de revue -
Identification and analysis of piperitone in red wines
(Food Chemistry. vol. 206, pp. 191-196, 2016-03-19)Article de revue -
Reduced obesity, diabetes and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier
(American Journal of Physiology. Endocrinology and Metabolism. vol. 314, n° 4, pp. E334-E352, 2018)Article de revue -
Identification of dialkylpyrazines off-flavors in oak wood
(Journal of Agricultural and Food Chemistry. vol. 67, n° 36, pp. 10137-10144, 2019)Article de revue -
Silicon carbide (SiC) membranes in œnology: a laboratory-scale study
(OENO One. vol. 54, n° 4, pp. 719-732, 2020)Article de revue