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Journal of Agricultural and Food Chemistry
|
October 17, 2002
Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley
Isabelle Sabon, Gilles De Revel, Yorgos Kotseridis, et al.
Journal of Agricultural and Food Chemistry
|
October 1, 2016
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
Magali Picard, Sophie Tempere, Gilles de Revel, et al.
Journal of the Science of Food and Agriculture
|
February 16, 2017
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Marine Gammacurta, Stéphanie Marchand, Virginie Moine, et al.
Analytica Chimica Acta
|
January 3, 2018
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine
Magali Picard, Céline Franc, Gilles de Revel, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2014
Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine
Georgia Lytra, Sophie Tempere, Gilles de Revel, et al.
Journal of Agricultural and Food Chemistry
|
January 10, 2012
Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wine
Georgia Lytra, Sophie Tempere, Gilles de Revel, et al.
Food Chemistry
|
March 8, 2016
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
Davide Slaghenaufi, Marie-Claire Perello, Stéphanie Marchand, et al.
Journal of Agricultural and Food Chemistry
|
December 11, 2012
Impact of perceptive interactions on red wine fruity aroma
Georgia Lytra, Sophie Tempere, Gilles de Revel, et al.
Journal of Agricultural and Food Chemistry
|
May 30, 2014
Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines
Marine Gammacurta, Stéphanie Marchand, Warren Albertin, et al.
Food Chemistry
|
October 17, 2015
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
Georgia Lytra, Sophie Tempere, Stéphanie Marchand, et al.
Page
of 6
Search research articles
Search
Showing results (11-20 of 54) with videos related to
Sort By:
Page
of 6
Journal of Agricultural and Food Chemistry
|
October 17, 2002
Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley
Isabelle Sabon, Gilles De Revel, Yorgos Kotseridis, et al.
Journal of Agricultural and Food Chemistry
|
October 1, 2016
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
Magali Picard, Sophie Tempere, Gilles de Revel, et al.
Journal of the Science of Food and Agriculture
|
February 16, 2017
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Marine Gammacurta, Stéphanie Marchand, Virginie Moine, et al.
Analytica Chimica Acta
|
January 3, 2018
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine
Magali Picard, Céline Franc, Gilles de Revel, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2014
Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine
Georgia Lytra, Sophie Tempere, Gilles de Revel, et al.
Journal of Agricultural and Food Chemistry
|
January 10, 2012
Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wine
Georgia Lytra, Sophie Tempere, Gilles de Revel, et al.
Food Chemistry
|
March 8, 2016
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
Davide Slaghenaufi, Marie-Claire Perello, Stéphanie Marchand, et al.
Journal of Agricultural and Food Chemistry
|
December 11, 2012
Impact of perceptive interactions on red wine fruity aroma
Georgia Lytra, Sophie Tempere, Gilles de Revel, et al.
Journal of Agricultural and Food Chemistry
|
May 30, 2014
Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines
Marine Gammacurta, Stéphanie Marchand, Warren Albertin, et al.
Food Chemistry
|
October 17, 2015
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
Georgia Lytra, Sophie Tempere, Stéphanie Marchand, et al.
Page
of 6