Recherche
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Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
(Journal of Agricultural and Food Chemistry. vol. 69, n° 15, pp. 4509-4517, 2021)Article de revue -
MS- and NMR-metabolomic tools for the discrimination of wines: Applications for authenticity
(Academic Press, 2021)Chapitre d'ouvrage -
Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels
(Food Chemistry. vol. 342, 2021)Article de revue -
Phytochemical analysis, neuroprotective, anticholinesterase, cytotoxic and catalase potentials of Opuntia microdasys var. rufida and Opuntia leptocaulis
(Chemistry Africa. vol. 4, n° 2, pp. 285-298, 2021-02-10)Article de revue -
Les vins rouges de Bordeaux élaborés sans dioxyde de soufre : approches de caractérisation sensorielle et chimique des vins de qualité
(Bordeaux, 2021-12-17)Thèses de doctorat -
Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches
(Journal of Chromatography A. vol. 1637, 2021-01-25)Article de revue -
Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine
(Food Control. vol. 121, 2021-03)Article de revue -
Stilbenes at Low Micromolar Concentrations Mitigate the NO, TNF-α, IL-1β and ROS Production in LPS-Stimulated Murine Macrophages
(Journal of Biologically Active Products from Nature. vol. 11, n° 3, pp. 212-222, 2021)Article de revue -
Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines
(Oeno One. vol. 55, n° 2, pp. 285-299, 2021)Article de revueLibre accès -
Evidences of hydroxytyrosol as an anti-inflammatory agent in Parkinson's disease: Insights into the mechanisms of action
(Neural Regeneration Research. vol. 16, n° 5, pp. 992-993, 2021)Article de revueLibre accès