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A family study on first episode of psychosis patients: Exploring neuropsychological performance as an endophenotype

Acta psychiatrica Scandinavica, 2022-04, Vol.145 (4), p.384-396

2022

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Disentangling early and late onset of psychosis in women: identifying new targets for treatment

Archives of women's mental health, 2022-04, Vol.25 (2), p.335-344

2022

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Impaired vocal communication, sleep‐related discharges, and transient alteration of slow‐wave sleep in developing mice lacking the GluN2A subunit of N‐methyl‐d‐aspartate receptors

Epilepsia (Copenhagen), 2019-07, Vol.60 (7), p.1424-1437

2019

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Processing Speed in First Episode of Psychosis and First-Degree Relatives: A Candidate Endophenotype of Spectrum Schizophrenia Disorders

Neuropsychology, 2024-05, Vol.38 (4), p.357-367

2024

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Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine

Molecules (Basel, Switzerland), 2021-10, Vol.26 (20), p.6256

2021

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Exploring parenthood in first episode of psychosis: the potential role of the offspring in the outcome of women

Archives of women's mental health, 2024-03

2024

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Do Sex/Gender and Menopause Influence the Psychopathology and Comorbidity Observed in Delusional Disorders?

Journal of clinical medicine, 2022-08, Vol.11 (15), p.4550

2022

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Distribution and Sensory Impact of (2E,4E,6Z)‑nonatrienal and Trans-4,5-epoxy‑(E)‑2-decenal in Wines and Spirits

Journal of agricultural and food chemistry, 2024-01, Vol.72 (2), p.1244-1255

2024

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A Proxy Approach to Family Involvement and Neurocognitive Function in First Episode of Non-Affective Psychosis: Sex-Related Differences

Healthcare (Basel), 2023-06, Vol.11 (13), p.1902

2023

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Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

Food chemistry, 2024-03, Vol.437, p.137859, Article 137859

2024

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

Food chemistry, 2018-11, Vol.266, p.245-253

2018

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Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)

Journal of agricultural and food chemistry, 2022-09, Vol.70 (37), p.11667-11677

2022

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

Journal of agricultural and food chemistry, 2017-03, Vol.65 (9), p.1915-1923

2017

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Delusional Disorder over the Reproductive Life Span: The Potential Influence of Menopause on the Clinical Course

Schizophrenia Research and Treatment, 2015-01, Vol.2015, p.979605-8

2015

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

Food chemistry, 2017-10, Vol.232, p.229-236

2017

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Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

Journal of agricultural and food chemistry, 2023-11, Vol.71 (43), p.16248-16259

2023

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Sensorial Impact and Distribution of 3‑Methyl-2,4-nonanedione in Cognacs and Spirits

Journal of agricultural and food chemistry, 2021-04, Vol.69 (15), p.4509-4517

2021

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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

Food chemistry, 2020-02, Vol.305, p.125486-125486, Article 125486

2020

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

Food chemistry, 2018-01, Vol.239, p.102-110

2018

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Identification of Dialkylpyrazines Off-Flavors in Oak Wood

Journal of agricultural and food chemistry, 2019-09, Vol.67 (36), p.10137-10144

2019

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Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4‑Oxononanoic Acid, a γ‑Nonalactone Precursor

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13344-13352

2020

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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

Journal of agricultural and food chemistry, 2022-12, Vol.70 (51), p.16358-16368

2022

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When health-related claims impact environmental demand: Results of experimental auctions with Bordeaux wine consumers

Ecological economics, 2023-02, Vol.204, p.107663, Article 107663

2023

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Identification and Organoleptic Contribution of Vanillylthiol in Wines

Journal of agricultural and food chemistry, 2016-02, Vol.64 (6), p.1318-1325

2016

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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

Journal of agricultural and food chemistry, 2021-09, Vol.69 (34), p.9883-9894

2021

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A family study on first episode of psychosis patients: Exploring neuropsychological performance as an endophenotype

Disentangling early and late onset of psychosis in women: identifying new targets for treatment

Impaired vocal communication, sleep‐related discharges, and transient alteration of slow‐wave sleep in developing mice lacking the GluN2A subunit of N‐methyl‐d‐aspartate receptors

Processing Speed in First Episode of Psychosis and First-Degree Relatives: A Candidate Endophenotype of Spectrum Schizophrenia Disorders

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine

Exploring parenthood in first episode of psychosis: the potential role of the offspring in the outcome of women

Do Sex/Gender and Menopause Influence the Psychopathology and Comorbidity Observed in Delusional Disorders?

Distribution and Sensory Impact of (2E,4E,6Z)‑nonatrienal and Trans-4,5-epoxy‑(E)‑2-decenal in Wines and Spirits

A Proxy Approach to Family Involvement and Neurocognitive Function in First Episode of Non-Affective Psychosis: Sex-Related Differences

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

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

Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)

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

Delusional Disorder over the Reproductive Life Span: The Potential Influence of Menopause on the Clinical Course

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

Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

Sensorial Impact and Distribution of 3‑Methyl-2,4-nonanedione in Cognacs and Spirits

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

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

Identification of Dialkylpyrazines Off-Flavors in Oak Wood

Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4‑Oxononanoic Acid, a γ‑Nonalactone Precursor

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

When health-related claims impact environmental demand: Results of experimental auctions with Bordeaux wine consumers

Identification and Organoleptic Contribution of Vanillylthiol in Wines

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

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