Recherche
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Désinfection et nettoyage des chais : quelles sont les pratiques en période de Covid-19 ?
(Revue Française d'Oenologie. n° 299, pp. 18-23, 2020-05-01)Article de revue -
Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines
(Food Quality and Preference. vol. 94, 2021)Article de revue -
Récupération des capacités olfactives : un entraînement particulier est possible chez les professionnels du vin !
(Revue Française d'Oenologie. n° 299, pp. 25-29, 2020-05-01)Article de revue -
Polyethylene glycol crowding effect on hyaluronidase activity monitored by capillary electrophoresis
(Analytical and Bioanalytical Chemistry. vol. 412, n° 17, pp. 4195–4207, 2020-05-06)Article de revue -
Grapes and their derivatives in modulation of cognitive decline: a critical review of epidemiological and randomized-controlled trials in humans.
(Critical Reviews in Food Science and Nutrition. vol. 61, n° 4, pp. 566-576, 2021-01-01)Article de revue -
Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
(Journal of Agricultural and Food Chemistry. vol. 69, n° 15, pp. 4509-4517, 2021)Article de revue -
Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels
(Food Chemistry. vol. 342, 2021)Article de revue -
Nuevos datos sobre las funcionalidades de los taninos enológicos. Principales resultados del grupo de trabajo de la OIV.
(Enólogos. n° 124, pp. 62-71, 2020-03-01)Article de revue -
Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
(Food Chemistry. vol. 374, 2022-04-16)Article de revueLibre accès -
Analysis of individual anthocyanins, flavanols, flavonols and other polyphenols in Pistacia lentiscus L. fruits during ripening
(Journal of Food Composition and Analysis. vol. 106, 2022-03)Article de revue