Marchand S - Search Results

1

Author Correction: Predicting Bordeaux red wine origins and vintages from raw gas chromatograms.

Schartner M, Beck JM, Laboyrie J, Riquier L, Marchand S, Pouget A. Schartner M, et al. Among authors: marchand s. Commun Chem. 2024 Jan 11;7(1):12. doi: 10.1038/s42004-024-01097-3. Commun Chem. 2024. PMID: 38212596 Free PMC article. No abstract available.

2

Predicting Bordeaux red wine origins and vintages from raw gas chromatograms.

Schartner M, Beck JM, Laboyrie J, Riquier L, Marchand S, Pouget A. Schartner M, et al. Among authors: marchand s. Commun Chem. 2023 Dec 5;6(1):247. doi: 10.1038/s42004-023-01051-9. Commun Chem. 2023. PMID: 38052884 Free PMC article.

3

Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines.

Le Menn N, van Leeuwen C, Picard M, Riquier L, de Revel G, Marchand S. Le Menn N, et al. Among authors: marchand s. J Agric Food Chem. 2019 Jun 26;67(25):7098-7109. doi: 10.1021/acs.jafc.9b00591. Epub 2019 Jun 14. J Agric Food Chem. 2019. PMID: 31199133

4

Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction.

Kiyomichi D, Franc C, Moulis P, Riquier L, Ballestra P, Marchand S, Tempère S, de Revel G. Kiyomichi D, et al. Among authors: marchand s. Food Chem. 2023 Jun 15;411:135454. doi: 10.1016/j.foodchem.2023.135454. Epub 2023 Jan 9. Food Chem. 2023. PMID: 36681024

5

2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines.

Barbe JC, Tempere S, Riquier L, Lytra G, Marchand S, de Revel G. Barbe JC, et al. Among authors: marchand s. J Agric Food Chem. 2014 Dec 3;62(48):11620-7. doi: 10.1021/jf504222c. Epub 2014 Nov 20. J Agric Food Chem. 2014. PMID: 25412017

6

Highlighting the varietal origin of eugenol in Armagnac wine spirits from Baco blanc, a hybrid grape variety.

Franc C, Riquier L, Hastoy X, Monsant C, Noiville P, Pelonnier-Magimel E, Marchand S, Tempère S, Ségur MC, de Revel G. Franc C, et al. Among authors: marchand s. Food Chem. 2023 Nov 15;426:136405. doi: 10.1016/j.foodchem.2023.136405. Epub 2023 May 23. Food Chem. 2023. PMID: 37356245

7

Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution.

Picard M, Tempere S, de Revel G, Marchand S. Picard M, et al. Among authors: marchand s. J Agric Food Chem. 2016 Oct 12;64(40):7576-7584. doi: 10.1021/acs.jafc.6b02835. Epub 2016 Sep 30. J Agric Food Chem. 2016. PMID: 27689433

8

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

Picard M, Thibon C, Redon P, Darriet P, de Revel G, Marchand S. Picard M, et al. Among authors: marchand s. J Agric Food Chem. 2015 Oct 14;63(40):8879-89. doi: 10.1021/acs.jafc.5b03977. Epub 2015 Sep 30. J Agric Food Chem. 2015. PMID: 26365759

9

Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.

Picard M, Lytra G, Tempere S, Barbe JC, de Revel G, Marchand S. Picard M, et al. Among authors: marchand s. J Agric Food Chem. 2016 Jan 20;64(2):451-60. doi: 10.1021/acs.jafc.5b04869. Epub 2016 Jan 6. J Agric Food Chem. 2016. PMID: 26735409

10

Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.

Gammacurta M, Marchand S, Albertin W, Moine V, de Revel G. Gammacurta M, et al. Among authors: marchand s. J Agric Food Chem. 2014 Jun 11;62(23):5378-89. doi: 10.1021/jf500707e. Epub 2014 May 28. J Agric Food Chem. 2014. PMID: 24871631

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