Recherche
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Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae
(G3. vol. 7, n° 2, pp. 399-412, 2016-11-30)Article de revue -
Profiling of phenolic compounds and antioxidant activity of Melia azedarach L. leaves and fruits at two stages of maturity
(Industrial Crops and Products. vol. 107, n° 11, pp. 232-243, 2017-11)Article de revue -
Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review
(Trends in Food Science and Technology. vol. 112, pp. 362-381, 2021)Article de revue -
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
(Food Chemistry. vol. 361, 2021)Article de revue -
Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases
(Food Chemistry. vol. 360, 2021)Article de revue -
1,4-cineole: A contributor to Australian Cabernet Sauvignon typicality
(Wine and Viticulture Journal. vol. 31, n° 1, pp. 24-27, 2016)Article de revue -
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
(Food Chemistry. vol. 339, 2021-03)Article de revue -
Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines
(2021)Chapitre d'ouvrage -
Glucosinolates
(Springer, 2017)Direction d'ouvrage -
Sweeteners - Pharmacology, Biotechnology & Applications
(Springer, 2018)Direction d'ouvrage