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Journal of Agricultural and Food Chemistry
|
March 4, 2021
Detection and Identification of Oxidation Markers of the Reaction of Grape Tannins with Volatile Thiols Commonly Found in Wine
Lucas Suc, Peggy Rigou, Laetitia Mouls
Journal of Agricultural and Food Chemistry
|
August 23, 2023
Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3-Sulfanylhexanol Conjugates during Mashing
Cécile Chenot, Sonia Collin, Lucas Suc, et al.
Rapid Communications in Mass Spectrometry : RCM
|
October 29, 2019
The use of extracted-ion chromatograms to quantify the composition of condensed tannin subunits
Julien Giribaldi, Martin Besson, Lucas Suc, et al.
Food Chemistry
|
March 17, 2022
Study of the oxidative evolution of tannins during Syrah red wines ageing by tandem mass spectrometry
Stacy Deshaies, François Garcia, Lucas Suc, et al.
Frontiers in Microbiology
|
May 14, 2023
Unravelling copper effect on the production of varietal thiols during Colombard and Gros Manseng grape juices fermentation by <i>Saccharomyces cerevisiae</i>
Gabriel Dournes, Thierry Dufourcq, Lucas Suc, et al.
Food Science & Nutrition
|
May 24, 2021
Ferulic acid content variation from wheat to bread
Sonia Boudaoud, Delphine Sicard, Lucas Suc, et al.
Molecules (Basel, Switzerland)
|
October 23, 2021
Unambiguous NMR Structural Determination of (+)-Catechin-Laccase Dimeric Reaction Products as Potential Markers of Grape and Wine Oxidation
Stacy Deshaies, Christine le Guernevé, Lucas Suc, et al.
Journal of Agricultural and Food Chemistry
|
February 27, 2023
New Light on the Varietal Thiols Pathway during Alcoholic Fermentation: Role of 3-<i>S</i>-(<i>N</i>-Acetyl-cysteinyl)-hexan-1-ol (NAC3SH)
Gabriel Dournes, Somaya Sachot, Lucas Suc, et al.
Food Chemistry
|
September 27, 2025
First identification of 1-hydroxyoctan-3-one in apple purees: Use as a fruit quality segmentation marker and correlation with octane-1,3-diol concentration
Hippolyte Mouriot, Lucas Suc, Karine Gourrat, et al.
Food Chemistry
|
April 5, 2025
"High-throughput LC-MS/MS discrimination of musts and wines contaminated by fresh mushroom off-flavor on the basis of reliable and easily quantifiable analytical markers: 1-hydroxyoctan-3-one and its derivate octane-1,3-diol"
Sarah Ployon, Lucas Suc, Christine Le Guernevé, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 13) with videos related to
Sort By:
Page
of 2
Journal of Agricultural and Food Chemistry
|
March 4, 2021
Detection and Identification of Oxidation Markers of the Reaction of Grape Tannins with Volatile Thiols Commonly Found in Wine
Lucas Suc, Peggy Rigou, Laetitia Mouls
Journal of Agricultural and Food Chemistry
|
August 23, 2023
Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3-Sulfanylhexanol Conjugates during Mashing
Cécile Chenot, Sonia Collin, Lucas Suc, et al.
Rapid Communications in Mass Spectrometry : RCM
|
October 29, 2019
The use of extracted-ion chromatograms to quantify the composition of condensed tannin subunits
Julien Giribaldi, Martin Besson, Lucas Suc, et al.
Food Chemistry
|
March 17, 2022
Study of the oxidative evolution of tannins during Syrah red wines ageing by tandem mass spectrometry
Stacy Deshaies, François Garcia, Lucas Suc, et al.
Frontiers in Microbiology
|
May 14, 2023
Unravelling copper effect on the production of varietal thiols during Colombard and Gros Manseng grape juices fermentation by <i>Saccharomyces cerevisiae</i>
Gabriel Dournes, Thierry Dufourcq, Lucas Suc, et al.
Food Science & Nutrition
|
May 24, 2021
Ferulic acid content variation from wheat to bread
Sonia Boudaoud, Delphine Sicard, Lucas Suc, et al.
Molecules (Basel, Switzerland)
|
October 23, 2021
Unambiguous NMR Structural Determination of (+)-Catechin-Laccase Dimeric Reaction Products as Potential Markers of Grape and Wine Oxidation
Stacy Deshaies, Christine le Guernevé, Lucas Suc, et al.
Journal of Agricultural and Food Chemistry
|
February 27, 2023
New Light on the Varietal Thiols Pathway during Alcoholic Fermentation: Role of 3-<i>S</i>-(<i>N</i>-Acetyl-cysteinyl)-hexan-1-ol (NAC3SH)
Gabriel Dournes, Somaya Sachot, Lucas Suc, et al.
Food Chemistry
|
September 27, 2025
First identification of 1-hydroxyoctan-3-one in apple purees: Use as a fruit quality segmentation marker and correlation with octane-1,3-diol concentration
Hippolyte Mouriot, Lucas Suc, Karine Gourrat, et al.
Food Chemistry
|
April 5, 2025
"High-throughput LC-MS/MS discrimination of musts and wines contaminated by fresh mushroom off-flavor on the basis of reliable and easily quantifiable analytical markers: 1-hydroxyoctan-3-one and its derivate octane-1,3-diol"
Sarah Ployon, Lucas Suc, Christine Le Guernevé, et al.
Page
of 2