Recherche
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Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revueLibre accès -
Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
(Food Chemistry. vol. 359, 2021)Article de revueLibre accès -
Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit
(Journal of Natural Products. vol. 83, n° 5, pp. 1611-1622, 2020-04-28)Article de revueLibre accès -
Triterpenoids from Quercus petraea: identification in wines and spirits and sensory assessment
(Journal of Natural Products. vol. 82, n° 2, pp. 265-275, 2019)Article de revueLibre accès -
Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners
(Analytica Chimica Acta. vol. 853, pp. 425-434, 2015-01-01)Article de revueLibre accès -
Impacts of Sodium Arsenite on Wood Microbiota of Esca-Diseased Grapevines
(Journal of Fungi. vol. 7, n° 7, pp. 498, 2021-06-22)Article de revueLibre accès -
Lignans in spirits: chemical diversity, quantification, and sensory impact of (±)-lyoniresinol
(Molecules. vol. 24, n° 1, pp. 1-15, 2019)Article de revueLibre accès -
Phage-host interactions as a driver of population dynamics during wine fermentation: Betting on underdogs
(International Journal of Food Microbiology, 2022-12-16)Article de revueLibre accès -
Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine
(Journal of Natural Products. vol. 79, n° 10, pp. 2432-2438, 2016-09-29)Article de revueLibre accès -
Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
(Journal of Agricultural and Food Chemistry. vol. 63, n° 1, pp. 304-311, 2014-12-31)Article de revueLibre accès