AAAAAA
Results: 1-25/29
Authors:
Darriet, P
Lamy, S
La Guerche, S
Pons, M
Dubourdieu, D
Blancard, D
Steliopoulos, P
Mosandl, A
Citation: P. Darriet et al., Stereodifferentiation of geosmin in wine, EUR FOOD RE, 213(2), 2001, pp. 122-125
Authors:
Chone, X
van Leeuwen, C
Dubourdieu, D
Gaudillere, JP
Citation: X. Chone et al., Stem water potential is a sensitive indicator of grapevine water status, ANN BOTANY, 87(4), 2001, pp. 477-483
Authors:
Morrot, G
Brochet, F
Dubourdieu, D
Citation: G. Morrot et al., The color of odors, BRAIN LANG, 79(2), 2001, pp. 309-320
Authors:
Brochet, F
Dubourdieu, D
Citation: F. Brochet et D. Dubourdieu, Wine descriptive language supports cognitive specificity of chemical senses, BRAIN LANG, 77(2), 2001, pp. 187-196
Authors:
Darriet, P
Bouchilloux, P
Poupot, C
Bugaret, Y
Clerjeau, M
Sauris, P
Medina, B
Dubourdieu, D
Citation: P. Darriet et al., Effects of copper fungicide spraying on volatile thiols of the varietal aroma of Sauvignon blanc, Cabernet Sauvignon and Merlot wines, VITIS, 40(2), 2001, pp. 93-99
Authors:
Falque, E
Fernandez, E
Dubourdieu, D
Citation: E. Falque et al., Differentiation of white wines by their aromatic index, TALANTA, 54(2), 2001, pp. 271-281
Authors:
Murat, ML
Tominaga, T
Dubourdieu, D
Citation: Ml. Murat et al., Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol, J AGR FOOD, 49(11), 2001, pp. 5412-5417
Authors:
Blanchard, L
Tominaga, T
Dubourdieu, D
Citation: L. Blanchard et al., Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves, J AGR FOOD, 49(10), 2001, pp. 4833-4835
Authors:
Murat, ML
Masneuf, I
Darriet, P
Lavigne, V
Tominaga, T
Dubourdieu, D
Citation: Ml. Murat et al., Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine, AM J ENOL V, 52(2), 2001, pp. 136-139
Authors:
Bouchilloux, P
Darriet, P
Dubourdieu, D
Henry, R
Reichert, S
Mosandl, A
Citation: P. Bouchilloux et al., Stereodifferentiation of 3-mercapto-2-methylpropanol in wine, EUR FOOD RE, 210(5), 2000, pp. 349-352
Authors:
Naumov, GI
Masneuf, I
Naumova, ES
Aigle, M
Dubourdieu, D
Citation: Gi. Naumov et al., Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations, RES MICROB, 151(8), 2000, pp. 683-691
Authors:
Naumov, GI
Naumova, ES
Masneuf, I
Aigle, M
Kondratieva, VI
Dubourdieu, D
Citation: Gi. Naumov et al., Natural polyploidization of some cultured yeast Saccharomyces sensu stricto: Auto- and allotetraploidy, SYST APPL M, 23(3), 2000, pp. 442-449
Authors:
Ballivet, S
Salmi, LR
Dubourdieu, D
Citation: S. Ballivet et al., Capture-recapture method to determine the best design of a surveillance system. Application to a thyroid cancer registry, EUR J EPID, 16(2), 2000, pp. 147-153
Authors:
Chua, EL
Wu, WM
Tran, KT
McCarthy, SW
Lauer, CS
Dubourdieu, D
Packham, N
O'Brien, CJ
Turtle, JR
Dong, QH
Citation: El. Chua et al., Prevalence and distribution of ret/ptc 1, 2, and 3 in papillary thyroid carcinoma in New Caledonia and Australia, J CLIN END, 85(8), 2000, pp. 2733-2739
Authors:
des Gachons, CP
Tominaga, T
Dubourdieu, D
Citation: Cp. Des Gachons et al., Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiolsresponsible for their varietal aroma, J AGR FOOD, 48(8), 2000, pp. 3387-3391
Authors:
Tominaga, T
Dubourdieu, D
Citation: T. Tominaga et D. Dubourdieu, Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice, J AGR FOOD, 48(7), 2000, pp. 2874-2876
Authors:
Cutzach, I
Chatonnet, P
Dubourdieu, D
Citation: I. Cutzach et al., Influence of storage conditions on the formation of some volatile compounds in white fortified wines (vins doux naturels) during the aging process, J AGR FOOD, 48(6), 2000, pp. 2340-2345
Authors:
Tominaga, T
Blanchard, L
Darriet, P
Dubourdieu, D
Citation: T. Tominaga et al., A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties, J AGR FOOD, 48(5), 2000, pp. 1799-1802
Authors:
de Boubee, DR
Van Leeuwen, C
Dubourdieu, D
Citation: Dr. De Boubee et al., Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red Bordeaux and Loire wines. Effect of environmental conditions on concentrations in grapes during ripening, J AGR FOOD, 48(10), 2000, pp. 4830-4834
Authors:
Darriet, P
Pons, M
Lamy, S
Dubourdieu, D
Citation: P. Darriet et al., Identification and quantification of geosmin, an earthy odorant contaminating wines, J AGR FOOD, 48(10), 2000, pp. 4835-4838
Authors:
Tominaga, T
Baltenweck-Guyot, R
Des Gachons, CP
Dubourdieu, D
Citation: T. Tominaga et al., Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties, AM J ENOL V, 51(2), 2000, pp. 178-181
Authors:
Moine-Ledoux, V
Dubourdieu, D
Citation: V. Moine-ledoux et D. Dubourdieu, An invertase fragment responsible for improving the protein stability of dry white wines, J SCI FOOD, 79(4), 1999, pp. 537-543
Authors:
Cutzach, I
Chatonnet, P
Dubourdieu, D
Citation: I. Cutzach et al., Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines, J AGR FOOD, 47(7), 1999, pp. 2837-2846
Authors:
Cutzach, I
Chatonnet, P
Henry, R
Dubourdieu, D
Citation: I. Cutzach et al., Identifying new volatile compounds in toasted oak, J AGR FOOD, 47(4), 1999, pp. 1663-1667
Authors:
Chatonnet, P
Cutzach, I
Pons, M
Dubourdieu, D
Citation: P. Chatonnet et al., Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood, J AGR FOOD, 47(10), 1999, pp. 4310-4318