Recherche
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Validation of a routine HPLC method for added fumaric acid determination in wines
Communication dans un congrèsLibre accès -
Ellagitannin evolution of aged Cognac eaux-de-vie. Impact of barrel toasting
Communication dans un congrèsLibre accès -
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revueLibre accès -
Contribution of oak wood ageing to the sweet perception of dry wines: Effect of oak ageing on wine sweetness
(Australian Journal of Grape and Wine Research. vol. 19, n° 1, pp. 11-19, 2013-01-24)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 -
Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography–Gustatometry and Fourier Transform Mass Spectrometry
(Analytical Chemistry. vol. 83, n° 24, pp. 9629-9637, 2011-12-15)Article de revueLibre accès -
Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
(OENO One. vol. 57, n° 2, pp. 1 - 12, 2023-04-05)Article de revueLibre accès -
Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet
(Journal of Agricultural and Food Chemistry. vol. 71, n° 43, pp. 16248-16259, 2023-10-20)Article de revueLibre accès -
Influence of exogenous polyamines on the secondary somatic embryogenesis of cork oak (Quercus suber L.)
(Bioengineered. vol. 14, n° 1, 2023)Article de revueLibre accès