Lista de obras -

1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins

artículo científico publicado en 2017

3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea

artículo científico publicado en 2011

A CAPS test allowing a rapid distinction of Penicillium expansum among fungal species collected on grape berries, inferred from the sequence and secondary structure of the mitochondrial SSU-rRNA.

artículo científico publicado en 2006

Aromatic potential of Bordeaux grape cultivars: identification and assays on 4-oxononanoic acid, a γ-nonalactone precursor

scientific article published on 21 September 2020

Changes in the sotolon content of dry white wines during barrel and bottle aging

artículo científico publicado en 2008

Characterization of Penicillium species isolated from grape berries by their internal transcribed spacer (ITS1) sequences and by gas chromatography-mass spectrometry analysis of geosmin production

artículo científico publicado en 2004

Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes

artículo científico publicado en 2006

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry

scientific article published on 21 August 2015

Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures

artículo científico

Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry ⬇️

artículo científico publicado el 16 de agosto de 2011

Development of hybrid elution systems for efficient purification of stilbenoids using centrifugal partition chromatography coupled to mass spectrometry

artículo científico publicado en 2011

Distribution and organoleptic impact of sotolon enantiomers in dry white wines

artículo científico publicado en 2008

Elucidation of the 1,3-sulfanylalcohol oxidation mechanism: an unusual identification of the disulfide of 3-sulfanylhexanol in sauternes botrytized wines

artículo científico publicado en 2010

Genetic analysis of the biosynthesis of 2-methoxy-3-isobutylpyrazine, a major grape-derived aroma compound impacting wine quality

artículo científico publicado en 2013

Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts.

artículo científico publicado en 2017

Identification and Organoleptic Contribution of Vanillylthiol in Wines

artículo científico publicado en 2016

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

artículo científico publicado en 2019

Identification and analysis of piperitone in red wines

artículo científico publicado en 2016

Identification of Ethyl 2-Sulfanylacetate as an Important Off-Odor Compound in White Wines ⬇️

artículo científico publicado el 28 de septiembre de 2011

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.

artículo científico publicado en 2015

Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena

artículo científico publicado en 2014

Identification of a sotolon pathway in dry white wines

artículo científico publicado en 2010

Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions

scientific article published on 01 March 2012

Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect

artículo científico publicado en 2011

Identification of volatile compounds responsible for prune aroma in prematurely aged red wines

artículo científico publicado en 2008

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

artículo científico publicado en 2002

Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor

artículo científico publicado en 2017

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage

artículo científico publicado en 2009

Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice

artículo científico publicado en 2007

Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines

artículo científico publicado en 2016

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

artículo científico publicado en 2015

Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

artículo científico publicado en 2018

Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc

artículo científico publicado en 2016

Origin of (-)-geosmin on grapes: on the complementary action of two fungi, botrytis cinerea and penicillium expansum

artículo científico publicado en 2005

Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?

artículo científico publicado en 2016

Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac

artículo científico publicado en 2019

Reactivity of volatile thiols with polyphenols in a wine-model medium: impact of oxygen, iron, and sulfur dioxide

artículo científico publicado en 2009

Role of 3-Methyl-2,4-nonanedione in the Flavor of Aged Red Wines ⬇️

artículo científico publicado el 17 de julio de 2013

Scalping of light volatile sulfur compounds by wine closures

artículo científico publicado en 2012

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines.

artículo científico publicado en 2017

Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut

artículo científico publicado en 2017

Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines

artículo científico publicado en 2016

Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines.

artículo científico publicado en 2015

Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.

artículo científico publicado en 2016

Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.

artículo científico publicado en 2018

Lista de obras de

1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins

3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea

A CAPS test allowing a rapid distinction of Penicillium expansum among fungal species collected on grape berries, inferred from the sequence and secondary structure of the mitochondrial SSU-rRNA.

Aromatic potential of Bordeaux grape cultivars: identification and assays on 4-oxononanoic acid, a γ-nonalactone precursor

Changes in the sotolon content of dry white wines during barrel and bottle aging

Characterization of Penicillium species isolated from grape berries by their internal transcribed spacer (ITS1) sequences and by gas chromatography-mass spectrometry analysis of geosmin production

Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry

Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures

Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry ⬇️

Development of hybrid elution systems for efficient purification of stilbenoids using centrifugal partition chromatography coupled to mass spectrometry

Distribution and organoleptic impact of sotolon enantiomers in dry white wines

Elucidation of the 1,3-sulfanylalcohol oxidation mechanism: an unusual identification of the disulfide of 3-sulfanylhexanol in sauternes botrytized wines

Genetic analysis of the biosynthesis of 2-methoxy-3-isobutylpyrazine, a major grape-derived aroma compound impacting wine quality

Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts.

Identification and Organoleptic Contribution of Vanillylthiol in Wines

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

Identification and analysis of piperitone in red wines

Identification of Ethyl 2-Sulfanylacetate as an Important Off-Odor Compound in White Wines ⬇️

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.

Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena

Identification of a sotolon pathway in dry white wines

Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions

Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect

Identification of volatile compounds responsible for prune aroma in prematurely aged red wines

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

Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage

Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice

Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc

Origin of (-)-geosmin on grapes: on the complementary action of two fungi, botrytis cinerea and penicillium expansum

Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?

Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac

Reactivity of volatile thiols with polyphenols in a wine-model medium: impact of oxygen, iron, and sulfur dioxide

Role of 3-Methyl-2,4-nonanedione in the Flavor of Aged Red Wines ⬇️

Scalping of light volatile sulfur compounds by wine closures

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines.

Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut

Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines

Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines.

Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.

Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.