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Emo, Catherine
20  Ergebnisse:
Personensuche X
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1

Ellagitannin evolution of aged Cognac eaux-de-vie; Impact o..:

Gadrat, Mathilde ; Emo, Catherine ; Lavergne, Joël...
BIO Web of Conferences.  56 (2023)  - p. 02013 , 2023
Link: https://doi.org/10.1051/..
 
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Impact of Barrel Toasting on Ellagitannin Composition of Ag..:

Gadrat, Mathilde ; Emo, Catherine ; Lavergne, Joël..
Molecules.  27 (2022)  8 - p. 2531 , 2022
Link: https://doi.org/10.3390/..
 
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3

Sensory characterisation of Cognac eaux-de-vie aged in barr..:

Gadrat, Mathilde ; Lavergne, Joël ; Emo, Catherine..
OENO One.  56 (2022)  1 - p. 17-28 , 2022
Link: https://doi.org/10.20870..
 
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4

Impact of barrel toasting on the cognac eau-de-vie sensory ..:

Gadrat, Mathilde ; Lavergne, Joël ; Emo, Catherine..
IVES Technical Reviews, vine and wine.  , 2022
Link: https://doi.org/10.20870..
 
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5

Identification, quantitation and sensory contribution of ne..:

Gadrat, Mathilde ; Capello, Yoan ; Emo, Catherine...
Food Chemistry.  384 (2022)  - p. 132307 , 2022
Link: https://doi.org/10.1016/..
 
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6

Validation of a mass spectrometry method to identify and qu..:

Gadrat, Mathilde ; Lavergne, Joel ; Emo, Catherine..
Food Chemistry.  342 (2021)  - p. 128223 , 2021
Link: https://doi.org/10.1016/..
 
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7

Ellagitannin evolution of aged Cognac eaux-de-vie; Impact o..:

Gadrat Mathilde ; Emo Catherine ; Lavergne Joël..
https://www.bio-conferences.org/articles/bioconf/full_html/2023/01/bioconf_oiv2022_02013/bioconf_oiv2022_02013.html.  , 2023
Link: https://doi.org/10.1051/..
 
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8

Impact of Barrel Toasting on Ellagitannin Composition of Ag..:

GADRAT, Mathilde ; EMO, Catherine ; LAVERGNE, Joël..
1420-3049.  , 2022
Link: https://oskar-bordeaux.f..
 
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9

Identification, quantitation and sensory contribution of ne..:

GADRAT, Mathilde ; CAPELLO, Yoan ; EMO, Catherine...
0308-8146.  , 2022
Link: https://oskar-bordeaux.f..
 
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10

Die Auswirkungen des Fasseinbrandes auf das sensorische Pro..:

Gadrat, Mathilde ; Lavergne, Joël ; Emo, Catherine..
https://ives-technicalreviews.eu/article/view/7233/24946.  , 2022
Link: https://ives-technicalre..
 
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11

Sensory characterisation of Cognac eaux-de-vie aged in barr..:

GADRAT, Mathilde ; LAVERGNE, Joël ; EMO, Catherine..
2494-1271.  , 2022
Link: https://oskar-bordeaux.f..
 
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12

Sensory characterisation of Cognac eaux-de-vie aged in barr..:

Gadrat, Mathilde ; Lavergne, Joël ; Emo, Catherine..
https://oeno-one.eu/article/view/4853/18563.  , 2022
Link: https://oeno-one.eu/arti..
 
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13

Impact of Barrel Toasting on Ellagitannin Composition of Ag..:

Gadrat, Mathilde ; Emo, Catherine ; Lavergne, Joël..
info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules27082531.  , 2022
Link: https://hal.inrae.fr/hal..
 
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14

Sensory characterisation of Cognac eaux-de-vie aged in barr..:

Gadrat, Mathilde ; Lavergne, Joël ; Emo, Catherine..
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2022.56.1.4853.  , 2022
Link: https://hal.inrae.fr/hal..
 
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15

Die Quantifizierung von Ellagitanninen in Eichenholz und in..:

Gadrat, Mathilde ; Lavergne, Joel ; Emo, Catherine..
https://ives-technicalreviews.eu/article/view/4610/14416.  , 2021
Link: https://ives-technicalre..
 
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