Recherche
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Impact of learning and training on wine expertise: a review
(Current Opinion in Food Science. vol. 27, pp. 98-103, 2019)Article de revue -
Molecular determinism of specific anosmia to 2-bromo-4-methylphenol: Explaining the remarkable specific anosmia for 2-bromo-4-methylphenol
(Flavour and Fragrance Journal. vol. 32, n° 2, pp. 126-132, 2016-12-23)Article de revue -
Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine
(Journal of Agricultural and Food Chemistry. vol. 63, n° 41, pp. 9103-9111, 2015-10-08)Article de revue -
Comparison of the ability of wine experts and novices to identify odorant signals: a new insight in wine expertise
(Australian Journal of Grape and Wine Research. vol. 22, n° 2, pp. 190-196, 2015-11-20)Article de revue -
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
(Journal of Agricultural and Food Chemistry. vol. 64, n° 40, pp. 7576-7584, 2016-09-30)Article de revue -
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 63, n° 40, pp. 8879-8889, 2015-09-30)Article de revue -
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
(International Journal of Food Microbiology. vol. 207, pp. 40-48, 2015-08-17)Article de revue -
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
(Food Chemistry. vol. 194, pp. 196-200, 2016)Article de revue -
First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines
(Food Chemistry. vol. 217, pp. 294-302, 2017-02-01)Article de revue -
The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin
(Food Quality and Preference. vol. 50, pp. 135-144, 2016-06-01)Article de revue