Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Magali, Picard"'
Autor:
Agathe Goullet, Farnaz Hanaei, Nadine Vallet, Marie‐Françoise Nonier, Nathalie Vivas, Nicolas Vivas, Magali Picard
Publikováno v:
Flavour and Fragrance Journal. 38:108-120
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Olivier Geffroy, Eric Gomès, Sabine Guillaumie, Pierre Helwi, Justine Laboyrie, Georgia Lytra, Nicolas Le Menn, Stéphanie Marchand, Magali Picard, Alexandre Pons, Armin Schüttler, Cécile Thibon
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by enviro
Externí odkaz:
https://doaj.org/article/94ffc75f7cdd435da11736bf24c579e9
Publikováno v:
Revue Forestière Française, Vol 71, Iss 2 (2019)
L’élevage en fût de chêne reste un outil de prédilection pour les meilleurs vins et alcools. Le mécanisme le plus important, avant les apports d’arômes et de polyphénols, concerne les réactions d’oxydoréduction, permise par la structur
Externí odkaz:
https://doaj.org/article/9c82f24df8af4b5ba78aeb3e4bf1a67a
Publikováno v:
Journal of the Institute of Brewing. 129
Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studie
Publikováno v:
Wood Science and Technology. 55:1821-1839
The aim of this work was to explore how some factors involved in the barrel-making process and during the spirit maturation in oak casks directly impact the release of key roasted aroma compounds from oak wood. More particular attention was paid to p
Autor:
Magali Picard, Cornelis van Leeuwen, François Guyon, Laetitia Gaillard, Gilles de Revel, Stéphanie Marchand
Publikováno v:
Frontiers in Chemistry, Vol 5 (2017)
The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the is
Externí odkaz:
https://doaj.org/article/6b2141117cc0497eadd1b98331678040
Autor:
Nathalie Vivas de Gaulejac, Magali Picard, Claire Mouche, Marie-Françoise Bourden-Nonier, Cybille Rossy, Nicolas Vivas
Publikováno v:
Journal of the Institute of Brewing. 127:59-69
Autor:
Magali Picard, Christelle Absalon, Nathalie Vivas, Nicolas Vivas, Carla Garrouste, Marie-Françoise Nonier
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:13694-13705
Over wood aging, matured spirits developed a complex aromatic bouquet where roasted-like notes were often perceived. Since many nitrogen heterocycles were related to these olfactory nuances, a headspace solid-phase microextraction (HS-SPME) coupled t
Autor:
Olivier Geffroy, Eric Gomès, Cornelis van Leeuwen, Jean-Christophe Barbe, Alexandre Pons, Cécile Thibon, Pierre Helwi, Georgia Lytra, Stéphanie Marchand, Philippe Darriet, Sabine Guillaumie, Nicolas Le Menn, Magali Picard, Armin Schüttler, Justine Laboyrie
Publikováno v:
OENO One. 54
Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by enviro
Autor:
Magali Picard, Karine Kiragosyan, Jelmer Dijkstra, Johannes B.M. Klok, Albert J.H. Janssen, Pawel Roman, Dimitry Y. Sorokin
Publikováno v:
Journal of Hazardous Materials, 386
Journal of Hazardous Materials
Journal of Hazardous Materials 386 (2020)
Journal of Hazardous Materials
Journal of Hazardous Materials 386 (2020)
Removal of organic and inorganic sulfur compounds from sour gases is required because of their toxicity and atmospheric pollution. The most common are hydrogen sulfide (H2S) and methanethiol (MT). Under oxygen-limiting conditions about 92 mol% of sul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef70087fe0dd6e725ab3cc0c39ad4ef2
https://doi.org/10.5281/zenodo.3625911
https://doi.org/10.5281/zenodo.3625911