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Talanta
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November 12, 2013
Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology
Vívian Maria Burin, Stéphanie Marchand, Gilles de Revel, et al.
International Journal of Food Microbiology
|
May 24, 2015
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
Philippe Renault, Joana Coulon, Gilles de Revel, et al.
Analytica Chimica Acta
|
February 18, 2014
Quantitative solid phase microextraction--gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine
Davide Slaghenaufi, Marie-Claire Perello, Stéphanie Marchand-Marion, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2013
Study of sensory interactions among red wine fruity esters in a model solution
Georgia Lytra, Sophie Tempere, Alexandra Le Floch, et al.
Acta Psychologica
|
December 7, 2024
The smell of emotion: How wine tasters' olfactory discrimination abilities are affected by mindfulness and thought suppression, a pilot study
Inès Elali, Katia M'Bailara, Victoria Sanders, et al.
Journal of Agricultural and Food Chemistry
|
September 15, 2015
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
Magali Picard, Cécile Thibon, Pascaline Redon, et al.
Food Chemistry
|
April 13, 2013
Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level
Bénédicte Lorrain, Sophie Tempere, Nerea Iturmendi, et al.
Journal of Chromatography. A
|
March 14, 2016
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
Davide Slaghenaufi, Céline Franc, Nathalie Mora, et al.
Journal of Agricultural and Food Chemistry
|
January 24, 2017
N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations
Nicolas Le Menn, Stephanie Marchand, Gilles de Revel, et al.
Journal of Agricultural and Food Chemistry
|
November 21, 2014
2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines
Jean-Christophe Barbe, Sophie Tempere, Laurent Riquier, et al.
Page
of 6
Search research articles
Search
Showing results (21-30 of 54) with videos related to
Sort By:
Page
of 6
Talanta
|
November 12, 2013
Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology
Vívian Maria Burin, Stéphanie Marchand, Gilles de Revel, et al.
International Journal of Food Microbiology
|
May 24, 2015
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
Philippe Renault, Joana Coulon, Gilles de Revel, et al.
Analytica Chimica Acta
|
February 18, 2014
Quantitative solid phase microextraction--gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine
Davide Slaghenaufi, Marie-Claire Perello, Stéphanie Marchand-Marion, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2013
Study of sensory interactions among red wine fruity esters in a model solution
Georgia Lytra, Sophie Tempere, Alexandra Le Floch, et al.
Acta Psychologica
|
December 7, 2024
The smell of emotion: How wine tasters' olfactory discrimination abilities are affected by mindfulness and thought suppression, a pilot study
Inès Elali, Katia M'Bailara, Victoria Sanders, et al.
Journal of Agricultural and Food Chemistry
|
September 15, 2015
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
Magali Picard, Cécile Thibon, Pascaline Redon, et al.
Food Chemistry
|
April 13, 2013
Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level
Bénédicte Lorrain, Sophie Tempere, Nerea Iturmendi, et al.
Journal of Chromatography. A
|
March 14, 2016
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
Davide Slaghenaufi, Céline Franc, Nathalie Mora, et al.
Journal of Agricultural and Food Chemistry
|
January 24, 2017
N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations
Nicolas Le Menn, Stephanie Marchand, Gilles de Revel, et al.
Journal of Agricultural and Food Chemistry
|
November 21, 2014
2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines
Jean-Christophe Barbe, Sophie Tempere, Laurent Riquier, et al.
Page
of 6