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Items: 11

1.

Effects of vine water status on dimethyl sulfur potential, ammonium, and amino acid contents in Grenache Noir grapes (Vitis vinifera).

De Royer Dupré N, Schneider R, Payan JC, Salançon E, Razungles A.

J Agric Food Chem. 2014 Apr 2;62(13):2760-6. doi: 10.1021/jf404758g. Epub 2014 Mar 24.

PMID:
24611597
2.

Influence of volatile thiols in the development of blackcurrant aroma in red wine.

Rigou P, Triay A, Razungles A.

Food Chem. 2014 Jan 1;142:242-8. doi: 10.1016/j.foodchem.2013.07.024. Epub 2013 Jul 17.

PMID:
24001837
3.

Varietal thiols in wine: discovery, analysis and applications.

Roland A, Schneider R, Razungles A, Cavelier F.

Chem Rev. 2011 Nov 9;111(11):7355-76. doi: 10.1021/cr100205b. Epub 2011 Jul 22. No abstract available.

PMID:
21780789
4.

Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine.

Roland A, Schneider R, Razungles A, Le Guernevé C, Cavelier F.

J Agric Food Chem. 2010 Oct 13;58(19):10684-9. doi: 10.1021/jf101996p.

PMID:
20825191
5.

Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.

Roland A, Vialaret J, Razungles A, Rigou P, Schneider R.

J Agric Food Chem. 2010 Apr 14;58(7):4406-13. doi: 10.1021/jf904164t.

PMID:
20199086
6.
7.

Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment.

Segurel MA, Razungles AJ, Riou C, Trigueiro MG, Baumes RL.

J Agric Food Chem. 2005 Apr 6;53(7):2637-45.

PMID:
15796605
8.

Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.

Segurel MA, Razungles AJ, Riou C, Salles M, Baumes RL.

J Agric Food Chem. 2004 Nov 17;52(23):7084-93.

PMID:
15537322
9.

Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines.

Schneider R, Razungles A, Augier C, Baumes R.

J Chromatogr A. 2001 Nov 30;936(1-2):145-57.

PMID:
11760996
10.

Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis.

Kotseridis Y, Razungles A, Bertrand A, Baumes R.

J Agric Food Chem. 2000 Nov;48(11):5383-8.

PMID:
11087489
11.

Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. Cv. syrah.

Bureau SM, Baumes RL, Razungles AJ.

J Agric Food Chem. 2000 Apr;48(4):1290-7.

PMID:
10775388

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