Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Jacques Gros"'
Publikováno v:
Journal of the American Society of Brewing Chemists. 81:33-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01dc54cb514f28f461e27d5d01de6c3d
https://doi.org/10.1080/03610470.2021.2021766
https://doi.org/10.1080/03610470.2021.2021766
Autor:
Jean-Jacques Gros
Plongez dans le récit percutant d'un chirurgien militaire, témoignant de son engagement lors des missions qu'il a menées à Kaboul en 2002 et 2008. Explorez avec lui l'évolution complexe de la situation militaire, politique et sociale, ainsi que
Publikováno v:
American Journal of Food Technology. 10:167-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::162b3831339e91d18dc495fd56bacb68
https://doi.org/10.3923/ajft.2015.167.175
https://doi.org/10.3923/ajft.2015.167.175
Autor:
Fannie Thibaud, Virginie Moine, Jacques Gros, Axel Marchal, Marine Gammacurta, Philippe Darriet, Valérie Lavigne, Denis Dubourdieu
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (5), pp.1058-1069. ⟨10.1021/acs.jafc.6b04516⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (5), pp.1058-1069. ⟨10.1021/acs.jafc.6b04516⟩
Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::946d24205522ae91bb4cb62045706eea
https://hal.archives-ouvertes.fr/hal-01601595
https://hal.archives-ouvertes.fr/hal-01601595
Publikováno v:
Cerevisia. 38:103-117
Resume Nous relations recemment combien l’information abondante relative aux voies de formation des thiols polyfonctionnels du vin pouvait aider le brasseur a optimiser les aromes citronnes ou exotiques de sa biere ( Gros et al., 2011 , Gros et al.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93c138e807457a2168646ecb02264172
https://doi.org/10.1016/j.cervis.2014.04.001
https://doi.org/10.1016/j.cervis.2014.04.001
Publikováno v:
Cerevisia. 38:79-88
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df6bdedc5499898eaf0f3528092fa039
https://doi.org/10.1016/j.cervis.2013.10.001
https://doi.org/10.1016/j.cervis.2013.10.001
Publikováno v:
Cerevisia. 38:3-14
Depuis deux decennies, la recherche en œnologie s’interesse aux thiols polyfonctionnels, composes cles de l’arome varietal de vins issus de certains cepages. Les adduits S-conjugues a la cysteine et au glutathion du raisin sont designes comme pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75276683b5b9476107b584de0c505165
https://doi.org/10.1016/j.cervis.2013.04.003
https://doi.org/10.1016/j.cervis.2013.04.003
Publikováno v:
Flavour and Fragrance Journal. 28:174-179
2-Sulfanyl-3-methylbutyl formate and acetate were synthesized without purification steps, quantified with a pulsed flame photometric equimolar detector, and characterized by comparison with commercially available 3-sulfanyl-3-methylbutyl formate and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd808adcb5057077da248463084fc719
https://doi.org/10.1002/ffj.3152
https://doi.org/10.1002/ffj.3152
Autor:
Florence Peeters, Sonia Collin, Sabrina Nizet, Jacques Gros, Raphaël Robiette, Sophie Chaumont
Publikováno v:
Journal of the American Society of Brewing Chemists. 71:15-22
Bottle refermentation, which confers effervescence and resistance against infection and oxidation to beers, has also long been known to affect the fruity character imparted by esters. Yet it is rec...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e414672a7cfb526b216ae5aa907c9a05
https://doi.org/10.1094/asbcj-2013-0117-01
https://doi.org/10.1094/asbcj-2013-0117-01
Publikováno v:
Journal of the Institute of Brewing. 118:198-204
Sulphanylalkyl alcohols and their corresponding acetates were investigated in 14 commercial Belgian beers. Although it was the major peak at the pulsed-flame photometric detector, the empyreumatic 2-sulphanylethyl acetate was found at concentrations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6723dfd7535b12509d9b9d47f728574
https://doi.org/10.1002/jib.24
https://doi.org/10.1002/jib.24