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Results: 1-10 |
Results: 10
Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines
Authors: Schneider, R Razungles, A Augier, C Baumes, R
Citation: R. Schneider et al., Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines, J CHROMAT A, 936(1-2), 2001, pp. 145-157
Comparison of direct and indirect methods of measuring the precursors of beta-methyl-gamma-octalactone and their application to the analysis of Sessile oak wood [Quercus petraea (Matt.) Liebl.]
Authors: Masson, E Baumes, R Puech, JL
Citation: E. Masson et al., Comparison of direct and indirect methods of measuring the precursors of beta-methyl-gamma-octalactone and their application to the analysis of Sessile oak wood [Quercus petraea (Matt.) Liebl.], J CHROMAT A, 905(1-2), 2001, pp. 183-191
Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars
Authors: Wirth, J Guo, WF Baumes, R Gunata, Z
Citation: J. Wirth et al., Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars, J AGR FOOD, 49(6), 2001, pp. 2917-2923
Identification of a precursor of beta-methyl-gamma-octalactone in the woodof Sessile oak (Quercus petraea (Matt.) Liebl.)
Authors: Masson, E Baumes, R Le Guerneve, C Puech, JL
Citation: E. Masson et al., Identification of a precursor of beta-methyl-gamma-octalactone in the woodof Sessile oak (Quercus petraea (Matt.) Liebl.), J AGR FOOD, 48(9), 2000, pp. 4306-4309
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine
Authors: Kotseridis, Y Baumes, R
Citation: Y. Kotseridis et R. Baumes, Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J AGR FOOD, 48(2), 2000, pp. 400-406
Quantitative determination of sulfur containing wine odorants at sub-ppb levels. 1. Synthesis of the deuterated analogues
Authors: Kotseridis, Y Ray, JL Augier, C Baumes, R
Citation: Y. Kotseridis et al., Quantitative determination of sulfur containing wine odorants at sub-ppb levels. 1. Synthesis of the deuterated analogues, J AGR FOOD, 48(12), 2000, pp. 5819-5823
Differentiation of the aromas of Merlot and Cabernet Sauvignon wines usingsensory and instrumental analysis
Authors: Kotseridis, Y Razungles, A Bertrand, A Baumes, R
Citation: Y. Kotseridis et al., Differentiation of the aromas of Merlot and Cabernet Sauvignon wines usingsensory and instrumental analysis, J AGR FOOD, 48(11), 2000, pp. 5383-5388
Aromatic potential of certain Muscat grape varieties important for Pisco production in Chile
Authors: Agosin, E Belancic, A Ibacache, A Baumes, R Bordeu, E Crawford, A Bayonove, C
Citation: E. Agosin et al., Aromatic potential of certain Muscat grape varieties important for Pisco production in Chile, AM J ENOL V, 51(4), 2000, pp. 404-408
The effect of kiln-drying on the levels of ellagitannins and volatile compounds of European oak (Quercus petraea Liebl.) stave wood
Authors: Masson, E Baumes, R Moutounet, M Puech, JL
Citation: E. Masson et al., The effect of kiln-drying on the levels of ellagitannins and volatile compounds of European oak (Quercus petraea Liebl.) stave wood, AM J ENOL V, 51(3), 2000, pp. 201-214
Purification and some properties of an Aspergillus niger beta-apiosidase from an enzyme preparation hydrolyzing aroma precursors
Authors: Guo, WF Salmon, JM Baumes, R Tapiero, C Gunata, Z
Citation: Wf. Guo et al., Purification and some properties of an Aspergillus niger beta-apiosidase from an enzyme preparation hydrolyzing aroma precursors, J AGR FOOD, 47(7), 1999, pp. 2589-2593
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