Valérie Lavigne - Concepedia

Concepedia

Author

Valérie Lavigne

Unité mixte de recherche Œnologie

Also Known As

V. Lavigne, Valérie Lavigne, ValéRie Lavigne, Valérie Lavigne

26

Publications

1.4K

Citations

16

H-Index

26

Concepts

All Affiliations

Unité mixte de recherche Œnologie Université de Bordeaux Oenology Research Unit Institut de Mathématiques de Bordeaux Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

VL

About

Valérie Lavigne is an author at Unité mixte de recherche Œnologie specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	906
2	Medicine	5	5	593
3	Biochemistry	4	4	735
4	Engineering	2	2	290
5	Natural Sciences	1	1	50

Valérie Lavigne

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17

Publications

1.4K

Citations

15

H-Index

	Year	Citations
Identification of a powerful aromatic component of <i>Vitis vinifera</i> L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one Philippe Darriet, Takatoshi Tominaga, Valérie Lavigne, Flavour and Fragrance Journal Food ChemistryChemical MeasurementFlavoromicsBiochemistryPowerful Aromatic Component	1995	306
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines Pascal Chatonnet, Denis Dubourdieu, Jean‐Noël Boidron, Journal of the Science of Food and Agriculture EngineeringFlavoromicsPolyphenolicsFood ChemistryBiosynthesis	1993	266
Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage Paulo Lopes, Maria A. Silva, Alexandre Pons, Journal of Agricultural and Food Chemistry Food ChemistryChemical EngineeringWine DevelopmentVolatile CompoundsHealth Sciences	2009	156
Assay of glutathione in must and wines using capillary electrophoresis and laser-induced fluorescence detection Valérie Lavigne, Alexandre Pons, Denis Dubourdieu Journal of Chromatography A Food ChemistryCapillary ElectrophoresisBiochemistryMedicineFood Analysis	2006	113
Identification of Volatile Compounds Responsible for Prune Aroma in Prematurely Aged Red Wines Alexandre Pons, Valérie Lavigne, Eric Frérot, Journal of Agricultural and Food Chemistry Food ChemistryRed WinesAged Red WinesTanninFood Analysis	2008	107
Identification of a Sotolon Pathway in Dry White Wines Alexandre Pons, Valérie Lavigne, Yannick Landais, Journal of Agricultural and Food Chemistry	2010	82
Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging Valérie Lavigne, Alexandre Pons, Philippe Darriet, Journal of Agricultural and Food Chemistry	2008	65
Distribution and Organoleptic Impact of Sotolon Enantiomers in Dry White Wines Alexandre Pons, Valérie Lavigne, Yannick Landais, Journal of Agricultural and Food Chemistry	2008	51
Role of 3-Methyl-2,4-nonanedione in the Flavor of Aged Red Wines Alexandre Pons, Valérie Lavigne, Philippe Darriet, Journal of Agricultural and Food Chemistry Food ChemistryRed WinesFlavoromicsBiochemistryAged Red Wines	2013	50
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines Alexandre Pons, Lucile Allamy, Valérie Lavigne, Food Chemistry Food ChemistryFlavoromicsMassoia LactoneCabernet Sauvignon MustsHealth Sciences	2017	47

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