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Food Chemistry|March 17, 2022
Study of the oxidative evolution of tannins during Syrah red wines ageing by tandem mass spectrometryStacy Deshaies, François Garcia, Lucas Suc, et al.
Food Chemistry|June 18, 2023
Impact of phenolic composition and antioxidant parameters on the ageing potential of Syrah red wines measured by accelerated ageing testsLuca Garcia, Stacy Deshaies, Thibaut Constantin, et al.
Food Chemistry|March 6, 2022
UHPLC-Q-Orbitrap /MS<sup>2</sup> identification of (+)-Catechin oxidation reaction dimeric products in red wines and grape seed extractsStacy Deshaies, Nicolas Sommerer, François Garcia, et al.
Antioxidants (Basel, Switzerland)|December 24, 2021
Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic VoltammetryStacy Deshaies, Luca Garcia, Frédéric Veran, et al.
Molecules (Basel, Switzerland)|October 23, 2021
Unambiguous NMR Structural Determination of (+)-Catechin-Laccase Dimeric Reaction Products as Potential Markers of Grape and Wine OxidationStacy Deshaies, Christine le Guernevé, Lucas Suc, et al.
Antioxidants (Basel, Switzerland)|July 30, 2020
Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red WinesStacy Deshaies, Guillaume Cazals, Christine Enjalbal, et al.
Molecules (Basel, Switzerland)|July 9, 2022
Improved Analysis of Isomeric Polyphenol Dimers Using the 4th Dimension of Trapped Ion Mobility Spectrometry-Mass SpectrometryAécio L de Sousa Dias, Arnaud Verbaere, Emmanuelle Meudec, et al.
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