Recherche
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1,4-cineole: A contributor to Australian Cabernet Sauvignon typicality
(Wine and Viticulture Journal. vol. 31, n° 1, pp. 24-27, 2016)Article de revue -
Le millésime 2017 à Bordeaux
(Union Girondine des Vins de Bordeaux. n° 1154, pp. 48-56, 2018)Article de revue -
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
(Food Chemistry. vol. 339, 2021-03)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)Article de revue -
Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines
(2021)Chapitre d'ouvrage -
Glucosinolates
(Springer, 2017)Direction d'ouvrage -
Sweeteners - Pharmacology, Biotechnology & Applications
(Springer, 2018)Direction d'ouvrage -
La fermentation malolactique dans les vins de base de cognac : Une étape peu suivie mais très fréquente
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. vol. 47, n° 175, pp. 30-32, 2020-04-01)Article de revue -
New E-miyabenol isomer isolated from grapevine cane using centrifugal partition chromatography guided by mass spectrometry
(Tetrahedron. vol. 71, n° 20, pp. 3138-3142, 2015-05-20)Article de revue -
The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese
(Journal of Dairy Science. vol. 99, n° 4, pp. 2502-2511, 2016-04)Article de revue