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Oxygen consumption rates by different oenological tannins in a model wine solution
(Food Chemistry. vol. 234, pp. 26-32, 2017-11-01)Article de revue -
Désinfection et nettoyage des chais : quelles sont les pratiques en période de Covid-19 ?
(Revue Française d'Oenologie. n° 299, pp. 18-23, 2020-05-01)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 -
Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013
(Molecules, 2017-01-24)Article de revue -
Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review.
(Carbohydrate Research. vol. 417, pp. 94-102, 2015-11-19)Article de revue -
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
(Food Research International. vol. 98, pp. 68-78, 2017)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 -
Relative abundances of novel cyclic prodelphinidins in wine depending on the grape variety
(Journal of Mass Spectrometry. vol. 53, n° 11, pp. 1116-1125, 2018)Article de revue -
Grapes and their derivatives in modulation of cognitive decline: a critical review of epidemiological and randomized-controlled trials in humans.
(Critical Reviews in Food Science and Nutrition. vol. 61, n° 4, pp. 566-576, 2021-01-01)Article de revue -
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