Recherche
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Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines
(Food Quality and Preference. vol. 94, 2021)Article de revue -
Récupération des capacités olfactives : un entraînement particulier est possible chez les professionnels du vin !
(Revue Française d'Oenologie. n° 299, pp. 25-29, 2020-05-01)Article de revue -
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 -
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 -
Nuevos datos sobre las funcionalidades de los taninos enológicos. Principales resultados del grupo de trabajo de la OIV.
(Enólogos. n° 124, pp. 62-71, 2020-03-01)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 -
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