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Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in wines
(Food Chemistry. vol. 272, pp. 388-395, 2019)Article de revueLibre acceso -
Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids
(IVES Technical Reviews vine and wine, 2020-04-09)Article de revueLibre acceso -
Plant resilience and physiological modifications induced by curettage of esca-diseased grapevines
(Oeno One. vol. 55, n° 1, pp. 153-169, 2021)Article de revueLibre acceso -
Recovery after curettage of grapevines with esca leaf symptoms
(Phytopathologia Mediterranea. vol. 61, n° 3, pp. 473-489, 2022-11-25)Article de revueLibre acceso -
Contribution of oak wood ageing to the sweet perception of dry wines: Effect of oak ageing on wine sweetness
(Australian Journal of Grape and Wine Research. vol. 19, n° 1, pp. 11-19, 2013-01-24)Article de revueLibre acceso -
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 acceso -
Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners
(Analytica Chimica Acta. vol. 853, pp. 425-434, 2015-01-01)Article de revueLibre acceso -
Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit
(Journal of Natural Products. vol. 83, n° 5, pp. 1611-1622, 2020-04-28)Article de revueLibre acceso -
Sweet triterpenoids in oak for cooperage: uncovering the difference between sessile and pedunculate oak.
(Wines and Vines, 2017-04)Article de revue -
Triterpenoidi dolci e amari da legno di quercia
(Vigne et vin. n° 7, pp. 22-28, 2017-10)Article de revue