Pascaline Redon

Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Sara Windholtz, Pascaline Redon, Soizic Lacampagne et al. · LWT · 2021 · 56 citations · Full text

Food Chemistry, Biosynthesis, Engineering +10

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines

Magali Picard, Cécile Thibon, Pascaline Redon et al. · Journal of Agricultural and Food Chemistry · 2015 · 42 citations

Bioorganic Chemistry, Chemical Composition, Dimethyl Sulfide +18

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry

Cécile Thibon, Alexandre Pons, Nadia Mouakka et al. · Journal of Chromatography A · 2015 · 27 citations

Food Chemistry, White Wines, Biochemistry +10

Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases

Xavier Poitou, Pascaline Redon, Alexandre Pons et al. · Food Chemistry · 2021 · 25 citations · Full text

Food Chemistry, Wine Chemical Marker, Methyl Salicylate +6

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

Alexandre Pons, Valérie Lavigne, Cécile Thibon et al. · Journal of Agricultural and Food Chemistry · 2021 · 15 citations