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Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

Journal of agricultural and food chemistry, 2013-09, Vol.61 (36), p.8504-8513

2013

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Distribution and Organoleptic Impact of Ethyl 2-Hydroxy-4-methylpentanoate Enantiomers in Wine

Journal of agricultural and food chemistry, 2012-02, Vol.60 (6), p.1503-1509

2012

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Impact of Perceptive Interactions on Red Wine Fruity Aroma

Journal of agricultural and food chemistry, 2012-12, Vol.60 (50), p.12260-12269

2012

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Characterization of Fruity Aroma Modifications in Red Wines during Malolactic Fermentation

Journal of agricultural and food chemistry, 2012-12, Vol.60 (50), p.12371-12383

2012

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Distribution and Organoleptic Impact of Ethyl 2‑Methylbutanoate Enantiomers in Wine

Journal of agricultural and food chemistry, 2014-06, Vol.62 (22), p.5005-5010

2014

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Pesticide contamination in an intensive insect predator of honey bees

Environment international, 2023-06, Vol.176, p.107975-107975, Article 107975

2023

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Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits

Food chemistry, 2016-07, Vol.203, p.41-48

2016

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Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines

Journal of agricultural and food chemistry, 2014-06, Vol.62 (23), p.5378-5389

2014

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Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology

Talanta (Oxford), 2013-12, Vol.117, p.87-93

2013

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Metabolite profiling during graft union formation reveals the reprogramming of primary metabolism and the induction of stilbene synthesis at the graft interface in grapevine

BMC plant biology, 2019-12, Vol.19 (1), p.599-599, Article 599

2019

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Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine

Journal of agricultural and food chemistry, 2015-10, Vol.63 (41), p.9103-9111

2015

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Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels

Journal of Chromatography A, 2016-04, Vol.1442, p.26-32

2016

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2‑Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines

Journal of agricultural and food chemistry, 2014-12, Vol.62 (48), p.11620-11627

2014

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Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider

Journal of industrial microbiology & biotechnology, 2014-05, Vol.41 (5), p.853-867

2014

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Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions

Journal of agricultural and food chemistry, 2000-09, Vol.48 (9), p.3761-3766

2000

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Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine

Frontiers in chemistry, 2017-08, Vol.5, p.56-56

2017

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Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry)

Food chemistry, 2008-03, Vol.107 (1), p.497-505

2008

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Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

International journal of food microbiology, 2015-08, Vol.207, p.40-48

2015

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First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines

Food chemistry, 2017-02, Vol.217, p.294-302

2017

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Sensory dominances depend on the wine quality dimension

Food quality and preference, 2023-12, Vol.112, p.104998, Article 104998

2023

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Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines

Journal of agricultural and food chemistry, 2019-06, Vol.67 (25), p.7098-7109

2019

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Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

Food chemistry, 2010-08, Vol.121 (4), p.1236-1245

2010

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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 wine

Analytica chimica acta, 2018-02, Vol.1001, p.168-178

2018

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Polyphenol Profiles of Just Pruned Grapevine Canes from Wild Vitis Accessions and Vitis vinifera Cultivars

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13397-13407

2020

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A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine

Analytica chimica acta, 2010-02, Vol.660 (1), p.158-163

2010

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Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

Distribution and Organoleptic Impact of Ethyl 2-Hydroxy-4-methylpentanoate Enantiomers in Wine

Impact of Perceptive Interactions on Red Wine Fruity Aroma

Characterization of Fruity Aroma Modifications in Red Wines during Malolactic Fermentation

Distribution and Organoleptic Impact of Ethyl 2‑Methylbutanoate Enantiomers in Wine

Pesticide contamination in an intensive insect predator of honey bees

Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits

Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines

Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology

Metabolite profiling during graft union formation reveals the reprogramming of primary metabolism and the induction of stilbene synthesis at the graft interface in grapevine

Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine

Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels

2‑Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines

Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider

Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions

Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine

Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry)

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines

Sensory dominances depend on the wine quality dimension

Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

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 wine

Polyphenol Profiles of Just Pruned Grapevine Canes from Wild Vitis Accessions and Vitis vinifera Cultivars

A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine

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