Approaches to wine aroma : Release of aroma compounds from reactions between cysteine and carbonyl compounds in wineMARCHAND, Stéphanie; DE REVEL, Gilles; BERTRAND, Alain et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 10, pp 4890-4895, issn 0021-8561Article

The Cysteine Reaction with Diacetyl under Wine-Like Conditions: Proposed Mechanisms for Mixed Origins of 2-Methylthiazole, 2-Methyl-3-thiazoline, 2-Methylthiazolidine, and 2,4,5-TrimethyloxazoleMARCHAND, Stéphanie; ALMY, John; DE REVEL, Gilles et al.Journal of food science. 2011, Vol 76, Num 6, issn 0022-1147, C861-C868Article

Method for determining nitrogenous heterocycle compounds in wineKEIM, Harald; DE REVEL, Gilles; MARCHAND, Stéphanie et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 21, pp 5803-5807, issn 0021-8561, 5 p.Article

Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applicationsPRIPIS-NICOLAU, Laura; DE REVEL, Gilles; MARCHAND, Stéphanie et al.Journal of the science of food and agriculture. 2001, Vol 81, Num 8, pp 731-738, issn 0022-5142Article

OLFACTORY IMPACT OF DIMETHYL SULFIDE ON RED WINE FRUITY ESTERS AROMA EXPRESSION IN MODEL SOLUTIONLYTRA, Georgia; TEMPERE, Sophie; ZHANG, Shiyu et al.Journal international des sciences de la vigne et du vin. 2014, Vol 48, Num 1, pp 75-85, issn 1151-0285, 11 p.Article

A HPLC fluorescence-based method for glutathione derivatives quantification in must and wineMARCHAND, Stéphanie; DE REVEL, Gilles.Analytica chimica acta. 2010, Vol 660, Num 1-2, pp 158-163, issn 0003-2670, 6 p.Conference Paper