Authors: Pripis-Nicolau, L de Revel, G Marchand, S Beloqui, AA Bertrand, A

Citation: L. Pripis-nicolau et al., Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications, J SCI FOOD, 81(8), 2001, pp. 731-738

Authors: de Revel, G Pripis-Nicolau, L Barbe, JC Bertrand, A

Citation: G. De Revel et al., The detection of alpha-dicarbonyl compounds in wine by formation of quinoxaline derivatives, J SCI FOOD, 80(1), 2000, pp. 102-108

Authors: Pripis-Nicolau, L de Revel, G Bertrand, A Maujean, A

Citation: L. Pripis-nicolau et al., Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions, J AGR FOOD, 48(9), 2000, pp. 3761-3766

Authors: de Revel, G Martin, N Pripis-Nicolau, L Lonvaud-Funel, A Bertrand, A

Citation: G. De Revel et al., Contribution to the knowledge of malolactic fermentation influence on winearoma, J AGR FOOD, 47(10), 1999, pp. 4003-4008