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David Chassagne

Showing results (1-10 of 14) with videos related to

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Journal of Agricultural and Food Chemistry|January 23, 2003
Comparison of components released by fermented or active dried yeasts after aging on lees in a model wineMichèle Guilloux-Benatier, David Chassagne
Journal of Agricultural and Food Chemistry|May 11, 2013
Sorption equilibria of ethanol on corkSonia Lequin, David Chassagne, Thomas Karbowiak, et al.
Journal of Agricultural and Food Chemistry|December 5, 2008
Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wineRémi Pradelles, Herve Alexandre, Anne Ortiz-Julien, et al.
Journal of Agricultural and Food Chemistry|May 25, 2006
Sorption behavior of volatile phenols at the oak wood/wine interface in a model systemV Daniela Barrera-García, Régis D Gougeon, Andrée Voilley, et al.
Journal of Agricultural and Food Chemistry|August 30, 2008
Role of wood macromolecules on selective sorption of phenolic compounds by woodV Daniela Barrera-García, Régis D Gougeon, Thomas Karbowiak, et al.
Journal of Agricultural and Food Chemistry|March 3, 2010
Adsorption equilibria of water vapor on corkSonia Lequin, David Chassagne, Thomas Karbowiak, et al.
Journal of Agricultural and Food Chemistry|February 29, 2012
Diffusion of oxygen in corkSonia Lequin, David Chassagne, Thomas Karbowiak, et al.
International Journal of Food Microbiology|May 11, 2010
Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculationStefania Vichi, Joan J Gallardo-Chacón, Rémi Pradelles, et al.
Critical Reviews in Food Science and Nutrition|January 5, 2010
Wine oxidation and the role of corkThomas Karbowiak, Régis D Gougeon, Jean-Baptiste Alinc, et al.
Journal of Agricultural and Food Chemistry|July 28, 2007
Different sorption behaviors for wine polyphenols in contact with oak woodV Daniela Barrera-García, Régis D Gougeon, Danila Di Majo, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Journal of Agricultural and Food Chemistry|January 23, 2003
Comparison of components released by fermented or active dried yeasts after aging on lees in a model wineMichèle Guilloux-Benatier, David Chassagne
Journal of Agricultural and Food Chemistry|May 11, 2013
Sorption equilibria of ethanol on corkSonia Lequin, David Chassagne, Thomas Karbowiak, et al.
Journal of Agricultural and Food Chemistry|December 5, 2008
Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wineRémi Pradelles, Herve Alexandre, Anne Ortiz-Julien, et al.
Journal of Agricultural and Food Chemistry|May 25, 2006
Sorption behavior of volatile phenols at the oak wood/wine interface in a model systemV Daniela Barrera-García, Régis D Gougeon, Andrée Voilley, et al.
Journal of Agricultural and Food Chemistry|August 30, 2008
Role of wood macromolecules on selective sorption of phenolic compounds by woodV Daniela Barrera-García, Régis D Gougeon, Thomas Karbowiak, et al.
Journal of Agricultural and Food Chemistry|March 3, 2010
Adsorption equilibria of water vapor on corkSonia Lequin, David Chassagne, Thomas Karbowiak, et al.
Journal of Agricultural and Food Chemistry|February 29, 2012
Diffusion of oxygen in corkSonia Lequin, David Chassagne, Thomas Karbowiak, et al.
International Journal of Food Microbiology|May 11, 2010
Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculationStefania Vichi, Joan J Gallardo-Chacón, Rémi Pradelles, et al.
Critical Reviews in Food Science and Nutrition|January 5, 2010
Wine oxidation and the role of corkThomas Karbowiak, Régis D Gougeon, Jean-Baptiste Alinc, et al.
Journal of Agricultural and Food Chemistry|July 28, 2007
Different sorption behaviors for wine polyphenols in contact with oak woodV Daniela Barrera-García, Régis D Gougeon, Danila Di Majo, et al.
Pageof 2