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
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