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	1.	A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine. [electronic resource] by Marchand, Stéphanie de Revel, Gilles Producer: 20100330 In: Analytica chimica acta vol. 660 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteine. [electronic resource] by Almy, John de Revel, Gilles Producer: 20080812 In: Annals of the New York Academy of Sciences vol. 1126 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	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-trimethyloxazole. [electronic resource] by Marchand, Stéphanie Almy, John de Revel, Gilles Producer: 20120816 In: Journal of food science vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry. [electronic resource] by Franc, Céline David, Frank de Revel, Gilles Producer: 20090910 In: Journal of chromatography. A vol. 1216 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines. [electronic resource] by Picard, Magali de Revel, Gilles Marchand, Stéphanie Producer: 20170109 In: Food chemistry vol. 217 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni. [electronic resource] by Bloem, Audrey Lonvaud-Funel, Aline de Revel, Gilles Producer: 20080211 In: Food microbiology vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Gluconic acid, its lactones, and SO(2) binding phenomena in musts from botrytized grapes. [electronic resource] by Barbe, Jean-Christophe De Revel, Gilles Bertrand, Alain Producer: 20030130 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Characterization of fruity aroma modifications in red wines during malolactic fermentation. [electronic resource] by Antalick, Guillaume Perello, Marie-Claire de Revel, Gilles Producer: 20131111 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Possible mechanism for involvement of cysteine in aroma production in wine. [electronic resource] by Marchand, Stéphanie de Revel, Gilles Vercauteren, Joseph Bertrand, Alain Producer: 20021119 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution. [electronic resource] by Picard, Magali Tempere, Sophie de Revel, Gilles Marchand, Stéphanie Producer: 20170412 In: Journal of agricultural and food chemistry vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Method for determining nitrogenous heterocycle compounds in wine. [electronic resource] by Keim, Harald de Revel, Gilles Marchand, Stéphanie Bertrand, Alain Producer: 20021119 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley. [electronic resource] by Sabon, Isabelle De Revel, Gilles Kotseridis, Yorgos Bertrand, Alain Producer: 20030130 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine. [electronic resource] by Gammacurta, Marine Marchand, Stéphanie Moine, Virginie de Revel, Gilles Producer: 20171214 In: Journal of the science of food and agriculture vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	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. [electronic resource] by Picard, Magali Franc, Céline de Revel, Gilles Marchand, Stéphanie Producer: 20180814 In: Analytica chimica acta vol. 1001 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits. [electronic resource] by Slaghenaufi, Davide Perello, Marie-Claire Marchand, Stéphanie de Revel, Gilles Producer: 20161027 In: Food chemistry vol. 203 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine. [electronic resource] by Lytra, Georgia Tempere, Sophie de Revel, Gilles Barbe, Jean-Christophe Producer: 20150119 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Impact of perceptive interactions on red wine fruity aroma. [electronic resource] by Lytra, Georgia Tempere, Sophie de Revel, Gilles Barbe, Jean-Christophe Producer: 20131111 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wine. [electronic resource] by Lytra, Georgia Tempere, Sophie de Revel, Gilles Barbe, Jean-Christophe Producer: 20120606 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines. [electronic resource] by Gammacurta, Marine Marchand, Stéphanie Albertin, Warren Moine, Virginie de Revel, Gilles Producer: 20150121 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement. [electronic resource] by Renault, Philippe Coulon, Joana de Revel, Gilles Barbe, Jean-Christophe Bely, Marina Producer: 20151209 In: International journal of food microbiology vol. 207 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 42 results.