Recherche
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Hydroxytyrosol decreases LPS- and α-synuclein-induced microglial activation in vitro
(Antioxidants. vol. 9, pp. 1-18, 2020)Article de revue -
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase
(Food Chemistry. vol. 316, pp. 1-9, 2020)Article de revue -
Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines
(European Food Research and Technology. vol. 246, pp. 149-165, 2020)Article de revue -
Stilbenes from grapevine root: a promising natural insecticide against Leptinotarsa decemlineata
(Journal of Pest Science. vol. 91, n° 2, pp. 897-906, 2018)Article de revue -
Structures of polymeric pigments in red wine and their derived quantification markers revealed by high‐resolution quadrupole time‐of‐flight mass spectrometry
(Rapid Communications in Mass Spectrometry. vol. 30, n° 1, pp. 81-88, 2015-12-02)Article de revue -
Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine
(Journal of Agricultural and Food Chemistry. vol. 63, n° 41, pp. 9103-9111, 2015-10-08)Article de revue -
Compositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin
(Tetrahedron. vol. 71, n° 20, pp. 2999-3006, 2015-02-10)Article de revue -
Comparison of the ability of wine experts and novices to identify odorant signals: a new insight in wine expertise
(Australian Journal of Grape and Wine Research. vol. 22, n° 2, pp. 190-196, 2015-11-20)Article de revue -
A rapid quantification of stilbene content in wine by ultra-high pressure liquid chromatography – Mass spectrometry
(Food Control. vol. 108, pp. 1-9, 2020)Article de revue -
Influence of berry ripeness on seed tannins extraction in wine
(Food Chemistry. vol. 315, pp. 1-8, 2020)Article de revue