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Contribution of oak lignans to wine taste: Chemical identification, sensory characterization and quantification
(Tetrahedron. vol. 71, n° 20, pp. 3148-3156, 2014-07-30)Article de revueOpen access -
Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds
(Food Chemistry. vol. 239, pp. 252-259, 2018)Article de revueOpen access -
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 revueOpen access -
Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine
(Food Chemistry. vol. 311, pp. 125881, 2020-05-01)Article de revueOpen access