Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Marie-Françoise Nonier"'
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b070d95101899bab6aa9b7872c6de1d
https://doi.org/10.1002/ffj.3729
https://doi.org/10.1002/ffj.3729
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a11ff128f0e6e6a7eb81391a0f11dfd1
https://doi.org/10.58430/jib.v129i1.8
https://doi.org/10.58430/jib.v129i1.8
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::647a4877ff7ba50e8283b18993355244
https://doi.org/10.1007/s00226-021-01330-5
https://doi.org/10.1007/s00226-021-01330-5
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7289371c1973922bd14071b2a42273e
https://doi.org/10.1021/acs.jafc.9b05716
https://doi.org/10.1021/acs.jafc.9b05716
Publikováno v:
OENO One, Vol 35, Iss 3, Pp 149-156 (2001)
Three varieties of red grapes have been analysed on the basis of their anthocyanin content to search a relation between this parameter and selected terroirs. For that, we compared their anthocyanin evolution during maturation. Then we analysed by HPL
Externí odkaz:
https://doaj.org/article/c97abbc1d89545f394354605a5cfc488
Publikováno v:
OENO One, Vol 35, Iss 1, Pp 51-56 (2001)
Procyanidin A2 was identified in grapes and wines of Cabernet Sauvignon and Merlot noir. But the quantification show a limited presence of this compounds in wine, near the mg/L. In this concentration the procyanidin A2 was not able to participate to
Externí odkaz:
https://doaj.org/article/6cdb6ebad0b44a76a3bad1cefb63ad30
Autor:
Christelle Absalon, Nicolas Vivas, N. Vivas de Gaulejac, Marie-Françoise Nonier, V. De Freitas
Publikováno v:
The Natural Products Journale. 1:47-56
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::875907e150875e04664eba8d0f95e5ab
https://doi.org/10.2174/2210315511101010047
https://doi.org/10.2174/2210315511101010047
Publikováno v:
Journal of Analytical and Applied Pyrolysis. 91:134-139
Analytical pyrolysis was applied to oak wood to provide useful information concerning the structure of oak wood components and the effect of different treatments on the chemical structure of wood components. We have studied the influence of DMSO, H 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de1d3487ef0d9b22039c5f76b21d2f67
https://doi.org/10.1016/j.jaap.2011.01.011
https://doi.org/10.1016/j.jaap.2011.01.011
Autor:
N. Vivas de Gaulejac, Claire Mouche, C. Rossy Huguet, Nicolas Vivas, Marie-Françoise Nonier, N. Daugey
Publikováno v:
Journal of Food Research. 7:37
During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group. Melanoidins formed, influence food quality, mainly th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30457a409b21f88e151855976d3e9f9b
https://doi.org/10.5539/jfr.v7n6p37
https://doi.org/10.5539/jfr.v7n6p37