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Food Chemistry|February 10, 2015
Development and validation of a high-throughput analysis of glutathione in grapes, musts and wines by Stable Isotope Dilution Assay and LC-MS/MSAurélie Roland, Rémi SchneiderAnalytica Chimica Acta|April 8, 2014
Development of a routine analysis of 4-mercapto-4-methylpentan-2-one in wine by stable isotope dilution assay and mass tandem spectrometryLaurent Dagan, Florence Reillon, Aurélie Roland, et al.Food Chemistry|September 1, 2020
Spotlight on release mechanisms of volatile thiols in beveragesHugo Bonnaffoux, Aurélie Roland, Rémi Schneider, et al.Journal of Agricultural and Food Chemistry|April 28, 2005
Formation pathways of ethyl esters of branched short-chain fatty acids during wine agingM Consuelo Díaz-Maroto, Rémi Schneider, Raymond BaumesJournal of the Science of Food and Agriculture|August 25, 2018
Impact of agronomic practices on grape aroma composition: a reviewHubert Alem, Peggy Rigou, Rémi Schneider, et al.Journal of Agricultural and Food Chemistry|March 5, 2010
Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc mustsAurélie Roland, Jérôme Vialaret, Alain Razungles, et al.Talanta|June 13, 2024
Antioxidant inactivated yeast: High potential of non-Saccharomyces specific metabolomeFlorian Bahut, Nathalie Sieczkowski, Rémi Schneider, et al.Food Chemistry|February 19, 2021
The reduction of plant sink/source does not systematically improve the metabolic composition of Vitis vinifera white fruitHubert Alem, Hernán Ojeda, Peggy Rigou, et al.Organic Letters|July 26, 2013
First synthesis of a stable isotope of Ochratoxin A metabolite for a reliable detoxification monitoringAnaïs Bouisseau, Aurélie Roland, Florence Reillon, et al.Journal of Agricultural and Food Chemistry|June 9, 2023
Exogenous C-S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer?Luigi Clérat, Emmanuelle Rémond, Rémi Schneider, et al.Pageof 3