Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Gilles de Revel

Showing results (1-10 of 54) with videos related to

Pageof 6
Sort By:
Annals of the New York Academy of Sciences|May 2, 2008
Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteineJohn Almy, Gilles de Revel
Analytica Chimica Acta|January 28, 2010
A HPLC fluorescence-based method for glutathione derivatives quantification in must and wineStéphanie Marchand, Gilles de Revel
Food Chemistry|September 25, 2016
First identification of three p-menthane lactones and their potential precursor, menthofuran, in red winesMagali Picard, Gilles de Revel, Stéphanie Marchand
Journal of Chromatography. A|February 24, 2009
Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometryCéline Franc, Frank David, Gilles de Revel
Journal of Food Science|July 19, 2011
The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazoleStéphanie Marchand, John Almy, Gilles de Revel
Journal of Agricultural and Food Chemistry|November 21, 2012
Characterization of fruity aroma modifications in red wines during malolactic fermentationGuillaume Antalick, Marie-Claire Perello, Gilles de Revel
Journal of Agricultural and Food Chemistry|October 17, 2002
Gluconic acid, its lactones, and SO(2) binding phenomena in musts from botrytized grapesJean-Christophe Barbe, Gilles De Revel, Alain Bertrand
Food Microbiology|November 13, 2007
Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeniAudrey Bloem, Aline Lonvaud-Funel, Gilles de Revel
Journal of Agricultural and Food Chemistry|October 3, 2002
Method for determining nitrogenous heterocycle compounds in wineHarald Keim, Gilles de Revel, Stéphanie Marchand, et al.
Journal of Agricultural and Food Chemistry|October 3, 2002
Possible mechanism for involvement of cysteine in aroma production in wineStéphanie Marchand, Gilles de Revel, Joseph Vercauteren, et al.
Pageof 6

Showing results (1-10 of 54) with videos related to

Sort By:
Pageof 6
Annals of the New York Academy of Sciences|May 2, 2008
Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteineJohn Almy, Gilles de Revel
Analytica Chimica Acta|January 28, 2010
A HPLC fluorescence-based method for glutathione derivatives quantification in must and wineStéphanie Marchand, Gilles de Revel
Food Chemistry|September 25, 2016
First identification of three p-menthane lactones and their potential precursor, menthofuran, in red winesMagali Picard, Gilles de Revel, Stéphanie Marchand
Journal of Chromatography. A|February 24, 2009
Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometryCéline Franc, Frank David, Gilles de Revel
Journal of Food Science|July 19, 2011
The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazoleStéphanie Marchand, John Almy, Gilles de Revel
Journal of Agricultural and Food Chemistry|November 21, 2012
Characterization of fruity aroma modifications in red wines during malolactic fermentationGuillaume Antalick, Marie-Claire Perello, Gilles de Revel
Journal of Agricultural and Food Chemistry|October 17, 2002
Gluconic acid, its lactones, and SO(2) binding phenomena in musts from botrytized grapesJean-Christophe Barbe, Gilles De Revel, Alain Bertrand
Food Microbiology|November 13, 2007
Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeniAudrey Bloem, Aline Lonvaud-Funel, Gilles de Revel
Journal of Agricultural and Food Chemistry|October 3, 2002
Method for determining nitrogenous heterocycle compounds in wineHarald Keim, Gilles de Revel, Stéphanie Marchand, et al.
Journal of Agricultural and Food Chemistry|October 3, 2002
Possible mechanism for involvement of cysteine in aroma production in wineStéphanie Marchand, Gilles de Revel, Joseph Vercauteren, et al.
Pageof 6