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	1.	Untargeted voltammetric approaches for characterization of oxidation patterns in white wines. [electronic resource] by Gonzalez, Asael Vidal, Stephane Ugliano, Maurizio Producer: 20190409 In: Food chemistry vol. 269 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution. [electronic resource] by Vidal, Stéphane Hayasaka, Yoji Meudec, Emmanuelle Cheynier, Véronique Skouroumounis, George Producer: 20040406 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins. [electronic resource] by Vidal, Stéphane Meudec, Emmanuelle Cheynier, Véronique Skouroumounis, George Hayasaka, Yoji Producer: 20041220 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Changes in proanthocyanidin chain length in winelike model solutions. [electronic resource] by Vidal, Stéphane Cartalade, Damien Souquet, Jean-Marc Fulcrand, Hélène Cheynier, Véronique Producer: 20020529 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)
	5.	Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry. [electronic resource] by Hayasaka, Yoji Waters, Elizabeth J Cheynier, Véronique Herderich, Markus J Vidal, Stéphane Producer: 20030206 In: Rapid communications in mass spectrometry : RCM vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling. [electronic resource] by Caillé, Soline Samson, Alain Wirth, Jérémie Diéval, Jean-Baptiste Vidal, Stéphane Cheynier, Véronique 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)
	7.	Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage. [electronic resource] by Han, Guomin Ugliano, Maurizio Currie, Bruce Vidal, Stéphane Diéval, Jean-Baptiste Waterhouse, Andrew L Producer: 20150702 In: Journal of the science of food and agriculture vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure. [electronic resource] by Ugliano, Maurizio Dieval, Jean-Baptiste Siebert, Tracey E Kwiatkowski, Mariola Aagaard, Olav Vidal, Stéphane Waters, Elizabeth J Producer: 20130107 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.	Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen. [electronic resource] by Ugliano, Maurizio Kwiatkowski, Mariola Vidal, Stéphane Capone, Dimitra Siebert, Tracey Dieval, Jean-Baptiste Aagaard, Olav Waters, Elizabeth J Producer: 20110712 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)