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Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
(Food Chemistry. vol. 210, pp. 500-511, 2016)Article de revue -
Drinking pattern of wine and effects on human health: why should we drink moderately and with meals?
(Food and Function. vol. 7, n° 7, pp. 2937-42, 2016-07-13)Article de revue -
Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system
(Food Chemistry, 2016-02-01)Article de revue -
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions
(Food Chemistry. vol. 203, pp. 292-300, 2016-07-15)Article de revue -
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
(OENO One. vol. 50, n° 4, 2016-12-21)Article de revue -
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
(PLoS ONE. vol. 11, n° 8, pp. e0161095, 2016-08-12)Article de revue -
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
(Food Chemistry. vol. 210, pp. 500-511, 2016-11-01)Article de revue -
Evaluation of the potential of high pressure technology as an enological practice for red wines
(Innovative Food Science and Emerging Technologies. vol. 33, pp. 76-83, 2016-02)Article de revue -
Trace element bioavailability, yield and seed quality of rapeseed (Brassica napus L.) modulated by biochar incorporation into a contaminated technosol
(Chemosphere. vol. 156, pp. 150-162, 2016-08)Article de revue