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Journal of Agricultural and Food Chemistry
|
September 21, 2020
Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor
Philippine de Ferron, Cécile Thibon, Svitlana Shinkaruk, et al.
Journal of Agricultural and Food Chemistry
|
October 9, 2016
Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines
Panagiotis Stamatopoulos, Eric Brohan, Celine Prevost, et al.
Journal of Agricultural and Food Chemistry
|
September 21, 2022
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition
Edouard Pelonnier-Magimel, Georgia Lytra, Céline Franc, et al.
Journal of Agricultural and Food Chemistry
|
December 15, 2022
Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study
Alexandre Pons, Valérie Lavigne, Emilie Suhas, et al.
Journal of Agricultural and Food Chemistry
|
August 19, 2021
Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage
Alexandre Pons, Valérie Lavigne, Cécile Thibon, et al.
Journal of Agricultural and Food Chemistry
|
July 14, 2021
Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters
Marine Gammacurta, Justine Laboyrie, Andrei Prida, et al.
Journal of Agricultural and Food Chemistry
|
January 10, 2017
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
Jacques Gros, Valérie Lavigne, Fannie Thibaud, et al.
Journal of the Science of Food and Agriculture
|
June 22, 2016
Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc
Pericle Paciello, Fabio Mencarelli, Alberto Palliotti, et al.
Journal of Agricultural and Food Chemistry
|
May 16, 2002
Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae
Philippe Darriet, Monique Pons, Robert Henry, et al.
Journal of Chromatography. A
|
April 8, 2011
Development of hybrid elution systems for efficient purification of stilbenoids using centrifugal partition chromatography coupled to mass spectrometry
Jonathan Bisson, Pascal Poupard, Alison D Pawlus, et al.
Page
of 7
Search research articles
Search
Showing results (41-50 of 66) with videos related to
Sort By:
Page
of 7
Journal of Agricultural and Food Chemistry
|
September 21, 2020
Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor
Philippine de Ferron, Cécile Thibon, Svitlana Shinkaruk, et al.
Journal of Agricultural and Food Chemistry
|
October 9, 2016
Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines
Panagiotis Stamatopoulos, Eric Brohan, Celine Prevost, et al.
Journal of Agricultural and Food Chemistry
|
September 21, 2022
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition
Edouard Pelonnier-Magimel, Georgia Lytra, Céline Franc, et al.
Journal of Agricultural and Food Chemistry
|
December 15, 2022
Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study
Alexandre Pons, Valérie Lavigne, Emilie Suhas, et al.
Journal of Agricultural and Food Chemistry
|
August 19, 2021
Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage
Alexandre Pons, Valérie Lavigne, Cécile Thibon, et al.
Journal of Agricultural and Food Chemistry
|
July 14, 2021
Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters
Marine Gammacurta, Justine Laboyrie, Andrei Prida, et al.
Journal of Agricultural and Food Chemistry
|
January 10, 2017
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
Jacques Gros, Valérie Lavigne, Fannie Thibaud, et al.
Journal of the Science of Food and Agriculture
|
June 22, 2016
Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc
Pericle Paciello, Fabio Mencarelli, Alberto Palliotti, et al.
Journal of Agricultural and Food Chemistry
|
May 16, 2002
Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae
Philippe Darriet, Monique Pons, Robert Henry, et al.
Journal of Chromatography. A
|
April 8, 2011
Development of hybrid elution systems for efficient purification of stilbenoids using centrifugal partition chromatography coupled to mass spectrometry
Jonathan Bisson, Pascal Poupard, Alison D Pawlus, et al.
Page
of 7