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27篇 您的检索式：作者名="de REVEL G"

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	题名	作者	年代	出处	被引量
1	Esters in wines: New insight through the establishment of a database of French wines显示文摘	Antalick G Perello M C de Revel G	2014	American Journal of Enology and Viticulture2014，65，3：	1
2	Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions显示文摘	PRIPIS-NICOLAU L de REVEL G BERTRAND A	2000	J Agric Food Chem2000，，48：	1
3	Interaction of Oenococcus oeni and oak wood compounds显示文摘	De Revel G Bloem A Augustin M	2005	Food Microbiology2005，22，6：	1
4	Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni显示文摘	Bloem A Lonvaud-Funel A de Revel G	2008	Food Microbiology2008，25，1：	1
5	Contribution to the knowledge ofmalolactic fermentation influence on wine aroma显示文摘	DE REVEL G MARTIN N PRIPIS-NICOLAU L	1999	J Agr Food Chem1999，47，10：	1
6	Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry显示文摘	FRANC C DAVID F De REVEL G	2009	Journal of Chromatography A2009，1216，15：	1
7	Formation of flavor components by the reaction of amino acids and carbonyl compounds in mild conditions显示文摘	LAURA P N DE REVEL G ALAIN B	2000	J Agric Food Chem2000，48，9：	1
8	Hydrolysis of gly- cosidicatly bound flavour compounds from oak wood by Oenococcus oeni显示文摘	BLOEM A LONVAUD-FUNEL A DE REVEL G	2008	Food Microbiol2008，25，1：	1
9	Development,validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography-mass spectrometry显示文摘	ANTALICK G PERELLO M C DE REVEL G		0，，04：	1
10	Contribution to the knowledge of malolactic fermentation influence on wine aroma显示文摘	de REVEL G MARTIN N PRIPIS-NICOLAU L	1999	J Agric Food Chem1999，47，10：	1
11	The detection of c~-dicarbonyl compounds in wine by formation of quinoxaline derivatives显示文摘	De Revel G Pripis-Nicolau L Barbe J C	2000	Journal of the Science of Food and Agricuhure2000，80，1：	1
12	Development, valida-tion and application of a specific method for the quantitative determina-tion of wine esters by headspace-solid-phase microextraction-gas chro-matography-mass spectrometry显示文摘	ANTALICK G PERELLO M C de REVEL G	2010	Food Chemistry2010，121，4：	1
13	A survey of seasonal temperatures and vineyard altitude influ- ences on 2 - methoxy -3 - isobutylpyrazine, C13 - norisoprenoids, and the sensory profile of Brazilian Cabernet sauvignon wines 显示文摘	Falcao L D de Revel G Perello M C	2007	Journal of Agricultural and Food Chemistry2007，55，09：	1
14	Formation of flavor components by the reaction of amino acids and carbonyl compounds in mild conditions显示文摘	PRIPIS-NICOLAU L DE REVEL G BERTRAND A	2000	J Agrie Food Chem2000，48，：	1
15	Possible mechanism for involvement of cysteine in aroma production in wine显示文摘	Marchand S de Revel G Vercauteren J	2002	J Agric Food Chem2002，50，21：	1
16	Letters in Appl显示文摘	G de Revel Capela A B Hogg T	1994	Microbiol1994，18，：	1
17	Multi-residue off-flavour profiling in wine using stir bar sorptive extraction - thermal desorption - gas chromatography - mass spectrometry 显示文摘	Franc C David F de Revel G	2009	Journal of Chromatography A2009，1216，15：	1
18	Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis(GC-olfactometry)显示文摘	FALCO L D de REVEL G ROSIER J P	2008	Food Chemistry2008，107，1：	1
19	Interaction of oeni and oak wood corapounds显示文摘	de REVEL G BLOEM A AUGUSTIN NL	2005	Food Microbiology2005，22，：	1
20	Formation of flavor components by the reaction of amino acid and car- bonyl compounds in mild conditions 显示文摘	Pripis-Nicolau L De Revel G Bertrand A	2000	Journal of Agri- cultural and Food Chemistry2000，48，9：	1

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