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Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis
(Food Chemistry. vol. 451, pp. 139503, 2024-09-01)Article de revue -
Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits
(Journal of Agricultural and Food Chemistry. vol. 72, n° 2, pp. 1244-1255, 2024-01-03)Article de revue -
Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment
(Food Chemistry. vol. 437, pp. 137859, 2024-03-01)Article de revue -
Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine
(Applied Sciences. vol. 14, n° 4, pp. 1522, 2024-02-14)Article de revueLibre acceso -
Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption
(Metabolites. vol. 14, n° 4, pp. 190, 2024-03-28)Article de revueLibre acceso -
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
(International Journal of Food Microbiology. vol. 413, pp. 110583, 2024-03-01)Article de revueLibre acceso -
Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature
(OENO One. vol. 58, n° 2, 2024-04-02)Article de revueLibre acceso