Recherche
-
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, pp. 109068, 2020-01-01)Article de revue -
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 -
Réalisation d’un test olfacto-gustatif pour prévenir des troubles perceptifs liés au Covid-19
(IVES Technical Reviews vine and wine, 2020-05-27)Article de revue -
Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines
(Food Quality and Preference. vol. 94, 2021)Article de revue -
Récupération des capacités olfactives : un entraînement particulier est possible chez les professionnels du vin !
(Revue Française d'Oenologie. n° 299, pp. 25-29, 2020-05-01)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, 2020-02-07)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 revueLibre accès -
Sensory dominances depend on the wine quality dimension
(Food Quality and Preference. vol. 112, 2023-12)Article de revue -
Application of 1H NMR metabolomics to French sparkling wines
(Food Control. vol. 145, 2023)Article de revue