Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Carole Feilhes"'
Autor:
Maxime Ryckewaert, Daphné Héran, Jean-Philippe Trani, Silvia Mas-Garcia, Carole Feilhes, Fanny Prezman, Eric Serrano, Ryad Bendoula
Publikováno v:
Scientific Data, Vol 10, Iss 1, Pp 1-9 (2023)
Abstract A hyperspectral imaging database was collected on two hundred and five grape plant leaves. Leaves were measured with a hyperspectral camera in the visible/near infrared spectral range under controlled conditions. This dataset contains hypers
Externí odkaz:
https://doaj.org/article/363823e4c20e45148038823a626ddb2c
Autor:
Maxime Ryckewaert, Daphné Héran, Carole Feilhes, Fanny Prezman, Eric Serrano, Aldrig Courand, Silvia Mas-Garcia, Maxime Metz, Ryad Bendoula
Publikováno v:
Data in Brief, Vol 46, Iss , Pp 108822- (2023)
In the dataset presented in this article, two hundred and seventy four trays containing one hundred berries were measured by a hyperspectral camera in the visible/near-infrared spectral domain. This dataset was formed to study the use of hyperspectra
Externí odkaz:
https://doaj.org/article/02d987e27bcc4a88b2eceda09a671339
Publikováno v:
Foods, Vol 10, Iss 6, p 1355 (2021)
The aim of this study was to evaluate the role played by climatic conditions during grape ripening in the protein instability of white wines produced in the French southwest region. For this purpose, basic wine analyses were carried out on 268 musts
Externí odkaz:
https://doaj.org/article/12633920c4204f29b759c0937e022b1b
Autor:
Olivier GEFFROY, Marco LI CALZI, Kasper IBPFELT, Olivier YOBREGAT, Carole FEILHES, Thierry DUFOURCQ
Publikováno v:
OENO One, Vol 53, Iss 4 (2019)
Aim: Rotundone and 3-isobutyl-2-methoxypyrazine (IBMP) are two potent aroma compounds responsible for pepper and bell pepper notes in red wines, respectively. The aim of the study was to modulate, through common viticultural practices, the volatile c
Externí odkaz:
https://doaj.org/article/eef9462e9c114c44966b395292291cd2
Autor:
Fanny Prezman, Daniel Moura, Maxime Metz, Florent Abdelghafour, Silvia Mas Mas Garcia, Carole Feilhes, Maxime Ryckewaert, Ryad Bendoula
Publikováno v:
The Analyst. 146(24)
Hyperspectral imaging is an emergent technique in viticulture that can potentially detect bacterial diseases in a non-destructive manner. However, the main problem is to handle the substantial amount of information obtained from this type of data, fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd889ba682de7f0141ce6aec9a5e23b0
https://pubmed.ncbi.nlm.nih.gov/34821883
https://pubmed.ncbi.nlm.nih.gov/34821883
Publikováno v:
IVES Technical Reviews, vine and wine.
Die Hitzebehandlung von Trauben vor der Fermentation - eine Methode, die erstmals in den 1970er Jahren zur industriellen Verarbeitung von botrytisierten Trauben entwickelt worden war - wird immer haufiger angewandt, insbesondere zur Produktion frucht
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95491ad30b42c8fe3131115587a25f24
https://doi.org/10.20870/ives-tr.2021.4779
https://doi.org/10.20870/ives-tr.2021.4779
Autor:
Aldrig Courand, Maxime Metz, Daphné Héran, Carole Feilhes, Fanny Prezman, Eric Serrano, Ryad Bendoula, Maxime Ryckewaert
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 221:104485
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14fc7640f4cf3ac027b1c9d99f6e1515
https://doi.org/10.1016/j.chemolab.2021.104485
https://doi.org/10.1016/j.chemolab.2021.104485
Autor:
Thierry Dufourcq, Marco Li Calzi, Carole Feilhes, Kasper Ibpfelt, Olivier Geffroy, Olivier Yobregat
Publikováno v:
OENO One, Vol 53, Iss 4 (2019)
Aim: Rotundone and 3-isobutyl-2-methoxypyrazine (IBMP) are two potent aroma compounds responsible for pepper and bell pepper notes in red wines, respectively. The aim of the study was to modulate, through common viticultural practices, the volatile c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaa31c38baac418c1a9de4a98706be02
https://oeno-one.eu/article/view/2459
https://oeno-one.eu/article/view/2459
Autor:
Frédéric Violleau, Ricardo López, Carole Feilhes, Didier Kleiber, Olivier Geffroy, Jean-Luc Favarel, Vicente Ferreira
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2018, 257, pp.7-14. ⟨10.1016/j.foodchem.2018.02.153⟩
Food Chemistry, Elsevier, 2018, 257, pp.7-14. ⟨10.1016/j.foodchem.2018.02.153⟩
International audience; The impact of two temperature levels (50 °C and 75 °C) and heating times (30 min and 3 h) on the composition of thermovinified musts and wines from Carignan was investigated at the laboratory scale in 2014 and 2015. The heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30965e97caef1d40663cb63ebe73ded7
https://oatao.univ-toulouse.fr/25066/
https://oatao.univ-toulouse.fr/25066/
Publikováno v:
IVES Technical Reviews (2021)
First industrially developed in the 1970s to process botrytised grapes, the pre-fermentation heat treatment of grapes is becoming more and more popular to produce fruit-driven wines. Several conditions, such as the time and the temperature of heating
Externí odkaz:
https://doaj.org/article/bcdc1cb46efa44d5915ab3e2339b2c87