Recherche
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Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
(Trends in Food Science and Technology. vol. 67, pp. 139-149, 2017-09-01)Article de revue -
Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution
(Food Chemistry. vol. 268, pp. 210-219, 2018)Article de revue -
Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models
(Oeno One. vol. 53, n° 4, 2019)Article de revue -
First evidence of epicatechin vanillate in grape seed and red wine
(Food Chemistry. vol. 259, pp. 304-310, 2018)Article de revue -
Ellagitannins and flavano-ellagitannins: red wines tendency in different areas, barrel origin and ageing time in barrel and bottle
(Biomolecules. vol. 9, n° 8, pp. 1-10, 2019)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 -
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase
(Food Chemistry. vol. 316, pp. 1-9, 2020)Article de revue -
Compositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin
(Tetrahedron. vol. 71, n° 20, pp. 2999-3006, 2015-02-10)Article de revue -
Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins (Book of abstracts )
(42. World Congress of Vine and Wine, Congrès, Geneve, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...)