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Items: 12

1.

Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine.

Izquierdo-Cañas PM, López-Martín R, García-Romero E, González-Arenzana L, Mínguez-Sanz S, Chatonnet P, Palacios-García A, Puig-Pujol A.

J Food Sci Technol. 2018 May;55(5):1823-1831. doi: 10.1007/s13197-018-3097-y. Epub 2018 Mar 19.

PMID:
29666535
2.

Contamination of wines and spirits by phthalates: types of contaminants present, contamination sources and means of prevention.

Chatonnet P, Boutou S, Plana A.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(9):1605-15. doi: 10.1080/19440049.2014.941947. Epub 2014 Aug 7.

PMID:
25099435
3.

Origin and incidence of 2-methoxy-3,5-dimethylpyrazine, a compound with a "fungal" and "corky" aroma found in cork stoppers and oak chips in contact with wines.

Chatonnet P, Fleury A, Boutou S.

J Agric Food Chem. 2010 Dec 8;58(23):12481-90. doi: 10.1021/jf102874f. Epub 2010 Nov 8.

PMID:
21058737
4.

Identification of a new source of contamination of Quercus sp. oak wood by 2,4,6-trichloroanisole and its impact on the contamination of barrel-aged wines.

Chatonnet P, Fleury A, Boutou S.

J Agric Food Chem. 2010 Oct 13;58(19):10528-38. doi: 10.1021/jf102571v.

PMID:
20845985
5.

Impact of toasting oak barrels on the presence of polycyclic aromatic hydrocarbons in wine.

Chatonnet P, Escobessa J.

J Agric Food Chem. 2007 Dec 12;55(25):10351-8. Epub 2007 Nov 15.

PMID:
18001029
7.

Identification and responsibility of 2,4,6-tribromoanisole in musty, corked odors in wine.

Chatonnet P, Bonnet S, Boutou S, Labadie MD.

J Agric Food Chem. 2004 Mar 10;52(5):1255-62.

PMID:
14995130
8.
9.

Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines.

Cutzach I, Chatonnet P, Dubourdieu D.

J Agric Food Chem. 1999 Jul;47(7):2837-46.

PMID:
10552573
10.

Using electronic odor sensors to discriminate among oak barrel toasting levels.

Chatonnet P, Dubourdieu D.

J Agric Food Chem. 1999 Oct;47(10):4319-22.

PMID:
10552808
11.

Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood.

Chatonnet P, Cutzach I, Pons M, Dubourdieu D.

J Agric Food Chem. 1999 Oct;47(10):4310-8.

PMID:
10552807
12.

Identifying new volatile compounds in toasted oak.

Cutzach I, Chatonnet P, Henry R, Dubourdieu D.

J Agric Food Chem. 1999 Apr;47(4):1663-7.

PMID:
10564035

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