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Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 43, pp. 8160-8167, 2016-10-21)Article de revue -
Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine
(Journal of Natural Products. vol. 79, n° 10, pp. 2432-2438, 2016-09-29)Article de revueLibre accès -
Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry
(Analytical and Bioanalytical Chemistry. vol. 408, n° 14, pp. 3789-3799, 2016-03-21)Article de revueLibre accès -
Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization.
(Food Microbiology. vol. 53, n° Pt A, pp. 10-17, 2016-02-01)Article de revue -
Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc): a comparative study of two vintages with contrasted climatic conditions.
(BMC Plant Biology. vol. 16, n° 1, pp. 144, 2016-06-28)Article de revueLibre accès -
New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood
(Journal of Agricultural and Food Chemistry. vol. 64, n° 3, pp. 618-626, 2016-01-12)Article de revueLibre accès