Recherche
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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 Organoleptic Contribution of Vanillylthiol in Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 6, pp. 1318-1325, 2016-01-23)Article de revue -
Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc
(Journal of the Science of Food and Agriculture. vol. 97, n° 4, pp. 1267-1275, 2017-03-15)Article de revue -
L’oenologie, une science en mouvement, recherches et innovations technologiques
(La revue de l'Académie d'agriculture. n° 14, pp. 70-74, 2018-01-01)Article de revue -
1,8-Cineole in french red wines: evidence for a contribution related to its various origins
(Journal of Agricultural and Food Chemistry. vol. 65, n° 2, pp. 383-393, 2017)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. 711-9, 2016-05-15)Article de revue -
What is the expected impact of climate change on wine aroma compounds and their precursors in grape?
(OENO One. vol. 51, n° 2, pp. 141-146, 2017-05-15)Article de revue -
Identification and organoleptic contribution of (Z)-1,5-octadien-3-one to the flavor of Vitis vinifera cv. merlot and cabernet sauvignon musts.
(Journal of Agricultural and Food Chemistry. vol. 65, n° 9, pp. 1915-1923, 2017)Article de revue -
Contribution à l’étude de l’arôme de fruits confits dans les vins liquoreux de pourriture noble. Mise en évidence d’un « accord aromatique » impliquant des composés clés.
(Revue des Oenologues. n° 156, pp. 49-52, 2015-07)Article de revue -
Les composés de l'arôme : du raisin au vin.
(Revue Française d'Oenologie. n° 282, pp. 5-8, 2017-06)Article de revue