Recherche
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Chemistry, bioactivity and biosynthesis of cyanobacterial alkylresorcinols
(Natural Product Reports. vol. 36, n° 10, pp. 1437-1461, 2019)Article de revue -
Wine analysis and authenticity using 1H-NMR metabolomics data: application to chinese wines
(Food Analytical Methods. vol. 11, n° 12, pp. 3425-3434, 2018)Article de revue -
Oxygen desorption and oxygen transfer through oak staves and oak stave gaps: an innovative permeameter
(OENO One. vol. 52, n° 1, pp. 1-14, 2018)Article de revue -
Seasonal variations in the metabolome and bioactivity profile of Fucus vesiculosus extracted by an optimised, pressurised liquid extraction protocol
(Marine Drugs. vol. 16, n° 12, pp. 1-28, 2018)Article de revue -
Melatonin, protocatechuic acid and hydroxytyrosol effects on vitagenes system against alpha-synuclein toxicity
(Food and Chemical Toxicology. vol. 134, pp. 1-11, 2019)Article de revue -
Influence of two prefermentative treatments to reduce the ethanol content and pH of red wines obtained from overripe grapes
(Vitis. vol. 58, n° 5, pp. 59-67, 2019)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, 2020-02-07)Article de revue -
How do esters and dimethyl sulfide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
(Food Chemistry. vol. 194, pp. 196-200, 2015-08-01)Article de revue -
Chemical hazards in grapes and wine, climate change and challenges to face
(Food Chemistry. vol. 314, pp. 1-10, 2020)Article de revue -
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
(Food Research International. vol. 135, pp. 109294, 2020-09-01)Article de revue