Recherche
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Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry
(Analytical and Bioanalytical Chemistry. vol. 408, n° 14, pp. 3789-3799, 2016-03-21)Article de revueLibre accès -
Influence of ethanol content on sweetness and bitterness perception in dry wines
(LWT - Food Science and Technology. vol. 87, pp. 61-66, 2018)Article de revueLibre accès -
How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.
(Analytica Chimica Acta. vol. 888, pp. 191-8, 2015-08-12)Article de revueLibre accès -
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 revueLibre accès -
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 revueLibre accès -
Recherches sur la typicité des vins de Chardonnay de Bourgogne. Identification et quantification de nouveaux marqueurs de l’arôme de noisette
(Revue des Oenologues. n° 173, pp. 26-29, 2019-09-01)Article de revueLibre accès -
Dissection of the molecular bases of genotype x environment interactions: a study of phenotypic plasticity of Saccharomyces cerevisiae in grape juices
(BMC Genomics. vol. 19, n° 1, pp. 1-20, 2018)Article de revueLibre accès -
Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
(Journal of Agricultural and Food Chemistry. vol. 59, n° 5, pp. 2004-2010, 2011-03-09)Article de revueLibre accès -
Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
(Journal of Agricultural and Food Chemistry. vol. 63, n° 1, pp. 304-311, 2014-12-31)Article de revueLibre accès -
Toward a Molecular Understanding 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, 2017-01-26)Article de revueLibre accès