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Food Chemistry
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May 12, 2017
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines
Alexandre Pons, Lucile Allamy, Valérie Lavigne, et al.
Journal of Agricultural and Food Chemistry
|
February 15, 2008
Distribution and organoleptic impact of sotolon enantiomers in dry white wines
Alexandre Pons, Valérie Lavigne, Yannick Landais, et al.
Journal of Chromatography. A
|
December 31, 2020
Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches
Tracey E Siebert, Panagiotis Stamatopoulos, I Leigh Francis, et al.
Antonie Van Leeuwenhoek
|
June 15, 2007
Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice
Stéphane La Guerche, Laure De Senneville, Dominique Blancard, et al.
Journal of Agricultural and Food Chemistry
|
September 7, 2022
Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (<i>Quercus petraea</i>)
Marie Courregelongue, Svitlana Shinkaruk, Andrei Prida, et al.
Journal of Agricultural and Food Chemistry
|
August 20, 2019
Identification of Dialkylpyrazines Off-Flavors in Oak Wood
Svitlana Shinkaruk, Morgan Floch, Andréi Prida, et al.
Journal of Agricultural and Food Chemistry
|
February 25, 2014
Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena
Panagiotis Stamatopoulos, Eric Frérot, Sophie Tempère, et al.
Journal of Agricultural and Food Chemistry
|
October 18, 2012
Scalping of light volatile sulfur compounds by wine closures
Maria A Silva, Michaël Jourdes, Philippe Darriet, et al.
Journal of Agricultural and Food Chemistry
|
January 18, 2011
3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea
Cécile Thibon, Stéphanie Cluzet, Jean Michel Mérillon, et al.
Current Microbiology
|
June 1, 2004
Characterization of Penicillium species isolated from grape berries by their internal transcribed spacer (ITS1) sequences and by gas chromatography-mass spectrometry analysis of geosmin production
Stéphane La Guerche, Carole Garcia, Philippe Darriet, et al.
Page
of 7
Search research articles
Search
Showing results (21-30 of 66) with videos related to
Sort By:
Page
of 7
Food Chemistry
|
May 12, 2017
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines
Alexandre Pons, Lucile Allamy, Valérie Lavigne, et al.
Journal of Agricultural and Food Chemistry
|
February 15, 2008
Distribution and organoleptic impact of sotolon enantiomers in dry white wines
Alexandre Pons, Valérie Lavigne, Yannick Landais, et al.
Journal of Chromatography. A
|
December 31, 2020
Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches
Tracey E Siebert, Panagiotis Stamatopoulos, I Leigh Francis, et al.
Antonie Van Leeuwenhoek
|
June 15, 2007
Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice
Stéphane La Guerche, Laure De Senneville, Dominique Blancard, et al.
Journal of Agricultural and Food Chemistry
|
September 7, 2022
Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (<i>Quercus petraea</i>)
Marie Courregelongue, Svitlana Shinkaruk, Andrei Prida, et al.
Journal of Agricultural and Food Chemistry
|
August 20, 2019
Identification of Dialkylpyrazines Off-Flavors in Oak Wood
Svitlana Shinkaruk, Morgan Floch, Andréi Prida, et al.
Journal of Agricultural and Food Chemistry
|
February 25, 2014
Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena
Panagiotis Stamatopoulos, Eric Frérot, Sophie Tempère, et al.
Journal of Agricultural and Food Chemistry
|
October 18, 2012
Scalping of light volatile sulfur compounds by wine closures
Maria A Silva, Michaël Jourdes, Philippe Darriet, et al.
Journal of Agricultural and Food Chemistry
|
January 18, 2011
3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea
Cécile Thibon, Stéphanie Cluzet, Jean Michel Mérillon, et al.
Current Microbiology
|
June 1, 2004
Characterization of Penicillium species isolated from grape berries by their internal transcribed spacer (ITS1) sequences and by gas chromatography-mass spectrometry analysis of geosmin production
Stéphane La Guerche, Carole Garcia, Philippe Darriet, et al.
Page
of 7