Navigation Oenologie - UMR 1366 par Auteur "CAMELEYRE, Margaux"
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Distribution and Organoleptic Impact of Ethyl 3‑Hydroxybutanoate Enantiomers in Wine
LYTRA, Georgia; CAMELEYRE, Margaux; TEMPERE, Sophie ...(Journal of Agricultural and Food Chemistry. vol. 63, n° 48, pp. 10484-10491, 2015-11-20)Article de revue -
Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution
CAMELEYRE, Margaux; LYTRA, Georgia; TEMPERE, Sophie ...(Journal of Agricultural and Food Chemistry. vol. 63, n° 44, pp. 9777-9788, 2015-11-03)Article de revue -
Static headspace analysis using low-pressure gas chromatography and mass spectrometry, application to determining multiple partition coefficients: a practical tool for understanding red wine fruity volatile perception and the sensory impact of higher alcohols
CAMELEYRE, Margaux; LYTRA, Georgia; BARBE, Jean-Christophe(Analytical Chemistry. vol. 90, n° 18, pp. 10812-10818, 2018)Article de revue -
2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma
CAMELEYRE, Margaux; LYTRA, Georgia; TEMPERE, Sophie ...(Food Chemistry. vol. 237, pp. 364-371, 2017-12-01)Article de revue -
Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices
CAMELEYRE, Margaux; LYTRA, Georgia; SCHÜTTE, Larissa ...(Journal of Agricultural and Food Chemistry, 2020)Article de revue -
Study of substituted ester formation in red wine by the development of a new method for quantitative determination and enantiomeric separation of their corresponding acids
LYTRA, Georgia; FRANC, Celine; CAMELEYRE, Margaux ...(Journal of Agricultural and Food Chemistry. vol. 65, n° 24, pp. 5018-5025, 2017)Article de revue -
Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters - Methodological, Sensory, and Physicochemical Approaches
CAMELEYRE, Margaux; MONSANT, Clemence; TEMPERE, Sophie ...(Journal of Agricultural and Food Chemistry. vol. 69, n° 34, pp. 9895-9904, 2021)Article de revue -
Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines
GARBAY, Justine; CAMELEYRE, Margaux; RIQUIER, Laurent ...(Journal of Agricultural and Food Chemistry. vol. 71, n° 35, pp. 13066-13078, 2023-08-25)Article de revue -
Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide
PELONNIER-MAGIMEL, Edouard; CAMELEYRE, Margaux; RIQUIER, Laurent ...(Journal of Agricultural and Food Chemistry. vol. 71, n° 23, pp. 9062-9069, 2023-05-30)Article de revue -
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
WINDHOLTZ, Sara; REDON, Pascaline; LACAMPAGNE, Soizic ...(LWT. vol. 149, 2021)Article de revueLibre accès