Recherche
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Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
(Food Chemistry. vol. 203, pp. 41-48, 2016-07-01)Article de revue -
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 2, pp. 451-460, 2016-01-06)Article de revue -
Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines
(Food Quality and Preference. vol. 87, 2021)Article de revueLibre accès -
Sensory dominances depend on the wine quality dimension
(Food Quality and Preference. vol. 112, 2023-12)Article de revue -
Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
(OENO One. vol. 51, n° 3, pp. 309, 2017-09-26)Article de revueLibre accès -
Application of 1H NMR metabolomics to French sparkling wines
(Food Control. vol. 145, 2023)Article de revue -
Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
(American Journal of Enology and Viticulture. vol. 71, pp. 1-9, 2020)Article de revue -
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
(Food Microbiology. vol. 92, 2020-07-01)Article de revue -
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
(Food Microbiology. vol. 87, pp. 1-10, 2020)Article de revue