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Journal of Industrial Microbiology & Biotechnology|March 18, 2014
Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial ciderAinoa Sánchez, Gilles de Revel, Guillaume Antalick, et al.Journal of Agricultural and Food Chemistry|January 7, 2016
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux WinesMagali Picard, Georgia Lytra, Sophie Tempere, et al.Frontiers in Chemistry|August 22, 2017
Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux WineMagali Picard, Cornelis van Leeuwen, François Guyon, et al.Journal of Agricultural and Food Chemistry|June 15, 2019
Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux WinesNicolas Le Menn, Cornelis van Leeuwen, Magali Picard, et al.Environment International|May 22, 2023
Pesticide contamination in an intensive insect predator of honey beesLéa Tison, Céline Franc, Louisiane Burkart, et al.Food Chemistry|September 7, 2017
Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compoundsMarine Gammacurta, Georgia Lytra, Axel Marchal, et al.Analytica Chimica Acta|February 20, 2016
Toward automated chromatographic fingerprinting: A non-alignment approach to gas chromatography mass spectrometry dataJochen Vestner, Gilles de Revel, Sibylle Krieger-Weber, et al.Journal of Agricultural and Food Chemistry|April 2, 2020
Polyphenol Profiles of Just Pruned Grapevine Canes from Wild <i>Vitis</i> Accessions and <i>Vitis vinifera</i> CultivarsGrégoire Loupit, Sylvain Prigent, Céline Franc, et al.Food Chemistry|June 2, 2021
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification methodMaria Tiziana Lisanti, Justine Laboyrie, Stephanie Marchand-Marion, et al.Journal of Agricultural and Food Chemistry|October 6, 2015
Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon WineGuillaume Antalick, Sophie Tempère, Katja Šuklje, et al.Pageof 6