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Stéphanie Marchand

Showing results (1-10 of 24) with videos related to

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Analytica Chimica Acta|January 28, 2010
A HPLC fluorescence-based method for glutathione derivatives quantification in must and wineStéphanie Marchand, Gilles de Revel
Food Chemistry|September 25, 2016
First identification of three p-menthane lactones and their potential precursor, menthofuran, in red winesMagali Picard, Gilles de Revel, Stéphanie Marchand
Journal of Food Science|July 19, 2011
The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazoleStéphanie Marchand, John Almy, Gilles de Revel
Journal of Agricultural and Food Chemistry|October 1, 2016
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric DistributionMagali Picard, Sophie Tempere, Gilles de Revel, et al.
Journal of the Science of Food and Agriculture|February 16, 2017
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wineMarine Gammacurta, Stéphanie Marchand, Virginie Moine, et al.
Journal of Agricultural and Food Chemistry|October 3, 2002
Method for determining nitrogenous heterocycle compounds in wineHarald Keim, Gilles de Revel, Stéphanie Marchand, et al.
Journal of Agricultural and Food Chemistry|October 3, 2002
Possible mechanism for involvement of cysteine in aroma production in wineStéphanie Marchand, Gilles de Revel, Joseph Vercauteren, et al.
Analytica Chimica Acta|January 3, 2018
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wineMagali Picard, Céline Franc, Gilles de Revel, et al.
Food Chemistry|March 8, 2016
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spiritsDavide Slaghenaufi, Marie-Claire Perello, Stéphanie Marchand, et al.
Journal of Agricultural and Food Chemistry|May 30, 2014
Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red winesMarine Gammacurta, Stéphanie Marchand, Warren Albertin, et al.
Pageof 3

Showing results (1-10 of 24) with videos related to

Sort By:
Pageof 3
Analytica Chimica Acta|January 28, 2010
A HPLC fluorescence-based method for glutathione derivatives quantification in must and wineStéphanie Marchand, Gilles de Revel
Food Chemistry|September 25, 2016
First identification of three p-menthane lactones and their potential precursor, menthofuran, in red winesMagali Picard, Gilles de Revel, Stéphanie Marchand
Journal of Food Science|July 19, 2011
The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazoleStéphanie Marchand, John Almy, Gilles de Revel
Journal of Agricultural and Food Chemistry|October 1, 2016
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric DistributionMagali Picard, Sophie Tempere, Gilles de Revel, et al.
Journal of the Science of Food and Agriculture|February 16, 2017
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wineMarine Gammacurta, Stéphanie Marchand, Virginie Moine, et al.
Journal of Agricultural and Food Chemistry|October 3, 2002
Method for determining nitrogenous heterocycle compounds in wineHarald Keim, Gilles de Revel, Stéphanie Marchand, et al.
Journal of Agricultural and Food Chemistry|October 3, 2002
Possible mechanism for involvement of cysteine in aroma production in wineStéphanie Marchand, Gilles de Revel, Joseph Vercauteren, et al.
Analytica Chimica Acta|January 3, 2018
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wineMagali Picard, Céline Franc, Gilles de Revel, et al.
Food Chemistry|March 8, 2016
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spiritsDavide Slaghenaufi, Marie-Claire Perello, Stéphanie Marchand, et al.
Journal of Agricultural and Food Chemistry|May 30, 2014
Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red winesMarine Gammacurta, Stéphanie Marchand, Warren Albertin, et al.
Pageof 3