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Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole
(Chemosensory Perception. vol. 10, n° 3, pp. 69-80, 2017-06-17)Article de revue -
Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
(Oeno One. vol. 53, n° 2, pp. 95-105, 2019)Article de revue -
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
(Journal of Chromatography A. vol. 1442, pp. 26-32, 2016-03-07)Article de revue -
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine
(Analytica Chimica Acta. vol. 1001, pp. 168-178, 2018)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, 2020-02-07)Article de revue -
How do esters and dimethyl sulfide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
(Food Chemistry. vol. 194, pp. 196-200, 2015-08-01)Article de revue -
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
(Food Chemistry. vol. 203, pp. 41-48, 2016-07-01)Article de revue -
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 2, pp. 451-460, 2016-01-06)Article de revue -
Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
(OENO One. vol. 51, n° 3, pp. 309, 2017-09-26)Article de revueOpen access -
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 63, n° 40, pp. 8879-8889, 2015-09-30)Article de revue