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EMO, Catherine
20
results:
Search for persons
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Format
Online (20)
Mediatypes
Articles (Online) (6)
OpenAccess-fulltext (14)
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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/..
?
2
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/..
?
3
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/..
?
4
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..
?
5
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..
?
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/..
?
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/..
?
8
Impact of Barrel Toasting on Ellagitannin Composition of Ag..:
GADRAT, Mathilde
;
EMO, Catherine
;
LAVERGNE, Joël
..
1420-3049. , 2022
Link:
https://oskar-bordeaux.f..
?
9
Identification, quantitation and sensory contribution of ne..:
GADRAT, Mathilde
;
CAPELLO, Yoan
;
EMO, Catherine
...
0308-8146. , 2022
Link:
https://oskar-bordeaux.f..
?
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..
?
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..
?
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..
?
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..
?
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..
?
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..
1-15