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Correction to: In the shadow of resveratrol: biological activities of epsilon-viniferin
(Journal of physiology and biochemistry. vol. 78, n° 4, pp. 933-933, 2022-11-01)Article de revueLibre accès -
Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds
(Food Chemistry. vol. 384, pp. 132307, 2022-08-01)Article de revue -
Strychnine, old still actual poison: description of poisoning cases reported to French Poison Control Centers over the past thirteen years
(Toxin Reviews. vol. 41, n° 4, pp. 1172-1178, 2022-10)Article de revue -
Developing a rapid method for determining grapevine nitrogen status
(Acta Horticulturae. n° 1333, pp. 75-82, 2022-01)Article de revue -
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revueLibre accès -
Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography–Gustatometry and Fourier Transform Mass Spectrometry
(Analytical Chemistry. vol. 83, n° 24, pp. 9629-9637, 2011-12-15)Article de revueLibre accès -
Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
(OENO One. vol. 57, n° 2, pp. 1 - 12, 2023-04-05)Article de revueLibre accès -
Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
(Journal of Agricultural and Food Chemistry. vol. 59, n° 5, pp. 2004-2010, 2011-03-09)Article de revueLibre accès -
Sensory characterisation of Bordeaux red wines produced without added sulfites
(OENO One. vol. 54, n° 4, pp. 733-743, 2020-10-20)Article de revueLibre accès -
1 H-NMR metabolomics for wine screening and analysis
(Oeno One. vol. 57, n° 1, pp. 15-31, 2023-01-03)Article de revueLibre accès