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Bertrand Robillard

Showing results (1-10 of 6) with videos related to

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Journal of Agricultural and Food Chemistry|December 16, 2014
Effect of production phase on bottle-fermented sparkling wine qualityBelinda Kemp, Hervé Alexandre, Bertrand Robillard, et al.
Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics|October 26, 2005
Period-adding route in sparkling bubblesGérard Liger-Belair, Alberto Tufaile, Bertrand Robillard, et al.
Molecules (Basel, Switzerland)|August 7, 2021
Does the Temperature of the <i>prise de mousse</i> Affect the Effervescence and the Foam of Sparkling Wines?Clara Cilindre, Céline Henrion, Laure Coquard, et al.
Food Chemistry|February 25, 2019
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanismsAntonio Castro Marín, Marcel Culcasi, Mathieu Cassien, et al.
Food Chemistry|February 19, 2021
Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wineAntonio Castro Marin, Pierre Stocker, Fabio Chinnici, et al.
Journal of Agricultural and Food Chemistry|March 3, 2020
Multimethod Approach for Extensive Characterization of Gallnut Tannin ExtractsAude A Watrelot, Christine Le Guernevé, Hélène Hallé, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|December 16, 2014
Effect of production phase on bottle-fermented sparkling wine qualityBelinda Kemp, Hervé Alexandre, Bertrand Robillard, et al.
Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics|October 26, 2005
Period-adding route in sparkling bubblesGérard Liger-Belair, Alberto Tufaile, Bertrand Robillard, et al.
Molecules (Basel, Switzerland)|August 7, 2021
Does the Temperature of the <i>prise de mousse</i> Affect the Effervescence and the Foam of Sparkling Wines?Clara Cilindre, Céline Henrion, Laure Coquard, et al.
Food Chemistry|February 25, 2019
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanismsAntonio Castro Marín, Marcel Culcasi, Mathieu Cassien, et al.
Food Chemistry|February 19, 2021
Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wineAntonio Castro Marin, Pierre Stocker, Fabio Chinnici, et al.
Journal of Agricultural and Food Chemistry|March 3, 2020
Multimethod Approach for Extensive Characterization of Gallnut Tannin ExtractsAude A Watrelot, Christine Le Guernevé, Hélène Hallé, et al.
Pageof 1