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Food Chemistry|September 5, 2013
Influence of volatile thiols in the development of blackcurrant aroma in red winePeggy Rigou, Aurélie Triay, Alain RazunglesJournal of Agricultural and Food Chemistry|March 5, 2010
Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc mustsAurélie Roland, Jérôme Vialaret, Alain Razungles, et al.Journal of Agricultural and Food Chemistry|September 10, 2010
Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wineAurélie Roland, Rémi Schneider, Alain Razungles, et al.Journal of Chromatography. A|February 4, 2010
Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juicesAurélie Roland, Jérôme Vialaret, Marc Moniatte, et al.Journal of the Science of Food and Agriculture|April 24, 2020
Development of a methodology to study typicity of PDO wines with professionals of the wine sectorColine Leriche, Clara Molinier, Soline Caillé, et al.Pageof 1