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Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
(Journal of Agricultural and Food Chemistry. vol. 64, n° 40, pp. 7576-7584, 2016-09-30)Article de revue -
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
(Food Chemistry. vol. 194, pp. 196-200, 2016)Article de revue -
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
(Journal of Chromatography A. vol. 1442, pp. 26-32, 2016-03-07)Article de revue -
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
(Food Chemistry. vol. 203, pp. 41-48, 2016-07-01)Article de revue -
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 2, pp. 451-460, 2016-01-06)Article de revue