Recherche
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Study of substituted ester formation in red wine by the development of a new method for quantitative determination and enantiomeric separation of their corresponding acids
(Journal of Agricultural and Food Chemistry. vol. 65, n° 24, pp. 5018-5025, 2017)Article de revue -
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 -
Vitis vinifera canes, a source of stilbenoids against Spodoptera littoralis larvae
(Journal of Pest Science. vol. 90, n° 3, pp. 961-970, 2017)Article de revue -
Grape Polyphenols' Effects in Human Cardiovascular Diseases and Diabetes.
(Molecules. vol. 22, n° 1, pp. 1-19, 2017-01-01)Article de revue -
Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review.
(Critical Reviews in Food Science and Nutrition. vol. 59, n° 1, pp. 14-30, 2017-10-24)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 -
How to adapt winemaking practices to modified grape composition under climate change conditions
(OENO One. vol. 51, n° 2, pp. 205-214, 2017-05-15)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