Concepedia

Franck Brossaud

FB

5

Publications

1.1K

Citations

5

H-Index

1996

Active since

Affiliations

University of California, Davis(Current)

Franck Brossaud is an author at University of California, Davis specializing in botany, wine tasting, and food chemistry.

Top concepts

BotanyHealthEngineeringWine TastingFood ChemistryBiomolecular EngineeringLinguisticsFood QualityBiotechnologyChromatography

Publications per year

1996–2013

5

Publications

5

Polymeric proanthocyanidins from grape skins

Jean‐Marc Souquet, Véronique Cheynier, Franck Brossaud et al. · Phytochemistry · 1996 · 502 citations

Bioorganic Chemistry, Phytochemistry, Phytochemical +2

Bitterness and astringency of grape and wine polyphenols

Franck Brossaud, Véronique Cheynier, Ann C. Noble · Australian Journal of Grape and Wine Research · 2001 · 224 citations · Full text

Food Chemistry, Botany, Phenolic Fractions +11

Quantitative Fractionation of Grape Proanthocyanidins According to Their Degree of Polymerization

Benoît Labarbe, Véronique Cheynier, Franck Brossaud et al. · Journal of Agricultural and Food Chemistry · 1999 · 213 citations

Acidic Degradation, Engineering, Botany +16

Flavonoid Compositional Differences of Grapes Among Site Test Plantings of Cabernet franc

Franck Brossaud, Véronique Cheynier, Christian Asselin et al. · American Journal of Enology and Viticulture · 1999 · 64 citations

Food Chemistry, Flavonoid Compositional Differences, Plant Analysis +15

Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context

G. A. Lawrence, Ronan Symoneaux, Isabelle Maître et al. · Food Quality and Preference · 2013 · 58 citations

Sensory Characterisation, Wine Tasting, Free Comments Method +6

Rows per page

1–5 of 5