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Antonie Van Leeuwenhoek
|
August 13, 2005
Origin of (-)-geosmin on grapes: on the complementary action of two fungi, botrytis cinerea and penicillium expansum
Stéphane La Guerche, Sophie Chamont, Dominique Blancard, et al.
Journal of Chromatography. A
|
September 22, 2024
Quantitation of trace polyfunctional thiols in wine by liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry in parallel reaction monitoring
Liang Chen, Emilio De Longhi, Marine Gammacurta, et al.
Journal of Agricultural and Food Chemistry
|
November 23, 2006
Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes
Stephane La Guerche, Brunhilde Dauphin, Monique Pons, et al.
Food Chemistry
|
January 19, 2016
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
Cécile Thibon, Caroline Böcker, Svitlana Shinkaruk, et al.
Journal of Chromatography. A
|
September 12, 2015
Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry
Cécile Thibon, Alexandre Pons, Nadia Mouakka, et al.
Journal of Agricultural and Food Chemistry
|
September 23, 2010
Elucidation of the 1,3-sulfanylalcohol oxidation mechanism: an unusual identification of the disulfide of 3-sulfanylhexanol in sauternes botrytized wines
Elise Sarrazin, Svitlana Shinkaruk, Monique Pons, et al.
Food Chemistry
|
September 15, 2019
Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines
Ana Peterson, Céline Cholet, Laurence Geny, 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.
Journal of Agricultural and Food Chemistry
|
February 14, 2012
Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions
Maria Nikolantonaki, Michael Jourdes, Kentaro Shinoda, et al.
Journal of Agricultural and Food Chemistry
|
April 8, 2021
Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
Fannie Thibaud, Ana Peterson, Louise Urruty, et al.
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of 7
Search research articles
Search
Showing results (31-40 of 66) with videos related to
Sort By:
Page
of 7
Antonie Van Leeuwenhoek
|
August 13, 2005
Origin of (-)-geosmin on grapes: on the complementary action of two fungi, botrytis cinerea and penicillium expansum
Stéphane La Guerche, Sophie Chamont, Dominique Blancard, et al.
Journal of Chromatography. A
|
September 22, 2024
Quantitation of trace polyfunctional thiols in wine by liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry in parallel reaction monitoring
Liang Chen, Emilio De Longhi, Marine Gammacurta, et al.
Journal of Agricultural and Food Chemistry
|
November 23, 2006
Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes
Stephane La Guerche, Brunhilde Dauphin, Monique Pons, et al.
Food Chemistry
|
January 19, 2016
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
Cécile Thibon, Caroline Böcker, Svitlana Shinkaruk, et al.
Journal of Chromatography. A
|
September 12, 2015
Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry
Cécile Thibon, Alexandre Pons, Nadia Mouakka, et al.
Journal of Agricultural and Food Chemistry
|
September 23, 2010
Elucidation of the 1,3-sulfanylalcohol oxidation mechanism: an unusual identification of the disulfide of 3-sulfanylhexanol in sauternes botrytized wines
Elise Sarrazin, Svitlana Shinkaruk, Monique Pons, et al.
Food Chemistry
|
September 15, 2019
Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines
Ana Peterson, Céline Cholet, Laurence Geny, 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.
Journal of Agricultural and Food Chemistry
|
February 14, 2012
Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions
Maria Nikolantonaki, Michael Jourdes, Kentaro Shinoda, et al.
Journal of Agricultural and Food Chemistry
|
April 8, 2021
Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
Fannie Thibaud, Ana Peterson, Louise Urruty, et al.
Page
of 7