Recherche
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Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, pp. 109068, 2020-01-01)Article de revue -
N,S,O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations
(Journal of Agricultural and Food Chemistry. vol. 65, n° 11, pp. 2345-2356, 2017)Article de revue -
A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept
(Food Quality and Preference. vol. 42, pp. 110-122, 2015-06-01)Article de revue -
Toward Automated Chromatographic Fingerprinting: A Non-Alignment Approach to Gas Chromatography Mass Spectrometry Data
(Analytica Chimica Acta. vol. 911, pp. 42-58, 2016-01-01)Article de revue -
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
(Food Chemistry. vol. 361, 2021)Article de revue -
An alarm pheromone in the venom gland of Vespa velutina: evidence revisited from the european invasive population
(Entomologia Generalis. vol. 38, n° 2, pp. 145-156, 2018)Article de revue -
1,4-cineole: A contributor to Australian Cabernet Sauvignon typicality
(Wine and Viticulture Journal. vol. 31, n° 1, pp. 24-27, 2016)Article de revue -
The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese
(Journal of Dairy Science. vol. 99, n° 4, pp. 2502-2511, 2016-04)Article de revue -
Réalisation d’un test olfacto-gustatif pour prévenir des troubles perceptifs liés au Covid-19
(IVES Technical Reviews vine and wine, 2020-05-27)Article de revue -
Le bouquet de vieillissement des vins rouges de Bordeaux, l'expression des grands terroirs Partie 2/2: Des marqueurs ont été identifiés
(Revue des Oenologues. n° 161, pp. 49-51, 2016-09)Article de revue