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Results:
1-7
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Results: 7
Authors:
Barbe, JC
de Revel, G
Joyeux, A
Bertrand, A
Lonvaud-Funel, A
Citation: Jc. Barbe et al., Role of botrytized grape micro-organisms in SO2 binding phenomena, J APPL MICR, 90(1), 2001, pp. 34-42
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:
Barbe, JC
de Revel, G
Joyeux, A
Lonvaud-Funel, A
Bertrand, A
Citation: Jc. Barbe et al., Role of carbonyl compounds in SO2 binding phenomena in musts and wines from botrytized grapes, J AGR FOOD, 48(8), 2000, pp. 3413-3419
Authors:
Marchand, S
de Revel, G
Bertrand, A
Citation: S. Marchand et al., Approaches to wine aroma: Release of aroma compounds from reactions between cysteine and carbonyl compounds in wine, J AGR FOOD, 48(10), 2000, pp. 4890-4895
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
Risultati:
1-7
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