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Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
(Food Chemistry. vol. 361, 2021)Article de revue -
An alarm pheromone in the venom gland of Vespa velutina: evidence revisited from the european invasive population
(Entomologia Generalis. vol. 38, n° 2, pp. 145-156, 2018)Article de revue -
Molecular determinism of specific anosmia to 2-bromo-4-methylphenol: Explaining the remarkable specific anosmia for 2-bromo-4-methylphenol
(Flavour and Fragrance Journal. vol. 32, n° 2, pp. 126-132, 2016-12-23)Article de revue -
Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
(Oeno One. vol. 53, n° 2, pp. 95-105, 2019)Article de revue -
Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines
(Food Quality and Preference. vol. 87, 2021)Article de revueOpen access -
Sensory dominances depend on the wine quality dimension
(Food Quality and Preference. vol. 112, 2023-12)Article de revue -
Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
(American Journal of Enology and Viticulture. vol. 71, pp. 1-9, 2020)Article de revue -
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
(Food Microbiology. vol. 92, 2020-07-01)Article de revue -
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
(Food Microbiology. vol. 87, pp. 1-10, 2020)Article de revue