Recherche
-
Toward a molecular inderstanding of the typicality of chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut
(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017)Article de revue -
Oenologie et Neurosciences. Comment le cerveau donne du sens aux composants du vin ?
(Union Girondine des Vins de Bordeaux. n° 1160, pp. 50-51, 2019)Article de revue -
Quantitation, organoleptic contribution, and potential origin of diethyl acetals formed from various aldehydes in Cognac
(Journal of Agricultural and Food Chemistry. vol. 67, n° 9, pp. 2617-2625, 2019)Article de revue -
Identification and analysis of piperitone in red wines
(Food Chemistry. vol. 206, pp. 191-196, 2016-03-19)Article de revue -
Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes
(American Journal of Enology and Viticulture. vol. 66, n° 2, pp. 187-194, 2015-05-01)Article de revue -
Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry
(Journal of Chromatography A. vol. 1415, pp. 123-133, 2015-08-21)Article de revue -
Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.
(Food Chemistry. vol. 305, pp. 1-8, 2020)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
(Food Chemistry. vol. 199, pp. 711-719, 2016-05-01)Article de revue -
Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects
(Food Research International. vol. 69, pp. 26-37, 2015-03-01)Article de revue