Recherche
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Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines
(Food Chemistry. vol. 232, pp. 229-236, 2017-10-01)Article de revue -
Comparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.
(Journal of Agricultural and Food Chemistry. vol. 65, n° 16, pp. 3320-3329, 2017)Article de revue -
Stilbenes from common spruce ( Picea abies ) bark as natural antifungal agent against downy mildew (Plasmopara viticola)
(Industrial Crops and Products. vol. 103, pp. 267-273, 2017)Article de revue -
Cyperaceae Species Are Potential Sources of Natural Mammalian Arginase Inhibitors with Positive Effects on Vascular Function.
(Journal of Natural Products. vol. 80, n° 9, pp. 2432-2438, 2017-09-22)Article de revue -
Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013
(Molecules, 2017-01-24)Article de revue -
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
(Food Research International. vol. 98, pp. 68-78, 2017)Article de revue -
First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines
(Food Chemistry. vol. 217, pp. 294-302, 2017-02-01)Article de revue -
Toward a molecular inderstanding of the typicality of chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut
(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017)Article de revue -
2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma
(Food Chemistry. vol. 237, pp. 364-371, 2017-12-01)Article de revue -
Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine
(OENO One. vol. 51, n° 1, 2017-03-28)Article de revue