Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Perrine Julien"'
Autor:
Maria Nikolantonaki, Perrine Julien, Christian Coelho, Chloé Roullier-Gall, Jordi Ballester, Philippe Schmitt-Kopplin, Régis D. Gougeon
Publikováno v:
Frontiers in Chemistry, Vol 6 (2018)
This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 t
Externí odkaz:
https://doaj.org/article/239b20544db847b59dde14fd615b647f
Autor:
Christian Coelho, Perrine Julien, Maria Nikolantonaki, Laurence Noret, Mathilde Magne, Jordi Ballester, Régis D. Gougeon
Publikováno v:
Frontiers in Chemistry, Vol 6 (2018)
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed c
Externí odkaz:
https://doaj.org/article/1efbbdd70b364ff49135d3ebffb25d97
Autor:
Jordi Ballester, Mathilde Magne, Perrine Julien, Laurence Noret, Maria Nikolantonaki, Christian Coelho, Régis D. Gougeon
Publikováno v:
Beverages, Vol 4, Iss 1, p 19 (2018)
Chardonnay wines have a long-standing reputation regarding their aging potential. However, in some cases, they face premature oxidation a few years after bottling. Scientific reports are, for now, multiparametric and unclear. Polyphenols seem to be a
Externí odkaz:
https://doaj.org/article/2c2ba0eccf42483cb3fd1d5c3cddf384
Publikováno v:
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science, 2019, 17 (UNSP 100144), pp.100144. ⟨10.1016/j.ijgfs.2019.100144⟩
International Journal of Gastronomy and Food Science, 2019, 17 (UNSP 100144), ⟨10.1016/j.ijgfs.2019.100144⟩
International Journal of Gastronomy and Food Science, 2019, 17 (UNSP 100144), pp.100144. ⟨10.1016/j.ijgfs.2019.100144⟩
International Journal of Gastronomy and Food Science, 2019, 17 (UNSP 100144), ⟨10.1016/j.ijgfs.2019.100144⟩
Conference: Gastro-Science-Chef International Symposium (GSC) on Science and CookingLocation: Taste Life & Sci & Cooking Harvard, Copenhagen, DENMARKDate: JUN 13-14, 2018; International audience; Pairing food and beverages is a traditional practice i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2921fa61dd804dc69b5e9137b8d92a8
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02292640
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02292640
Autor:
Mathilde Magne, Perrine Julien, Régis D. Gougeon, Christian Coelho, Maria Nikolantonaki, Laurence Noret, Jordi Ballester
Publikováno v:
Beverages; Volume 4; Issue 1; Pages: 19
Beverages 1 (4), 19. (2018)
Beverages, Vol 4, Iss 1, p 19 (2018)
Journal of Food Processing & Beverages
Journal of Food Processing & Beverages, Avens Publishing Group, 2018, 4 (1), pp.19
Beverages
Beverages, MDPI, 2018, 4 (1), pp.19. ⟨10.3390/beverages4010019⟩
Beverages 1 (4), 19. (2018)
Beverages, Vol 4, Iss 1, p 19 (2018)
Journal of Food Processing & Beverages
Journal of Food Processing & Beverages, Avens Publishing Group, 2018, 4 (1), pp.19
Beverages
Beverages, MDPI, 2018, 4 (1), pp.19. ⟨10.3390/beverages4010019⟩
Open access article (17 p.).; International audience; Chardonnay wines have a long-standing reputation regarding their aging potential. However, in some cases, they face premature oxidation a few years after bottling. Scientific reports are, for now,
Autor:
Maria, Nikolantonaki, Perrine, Julien, Christian, Coelho, Chloé, Roullier-Gall, Jordi, Ballester, Philippe, Schmitt-Kopplin, Régis D, Gougeon
Publikováno v:
Frontiers in chemistry. 6
This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 t