Gilles de Revel

Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions

Laura Pripis‐Nicolau, Gilles de Revel, Alain Bertrand et al. · Journal of Agricultural and Food Chemistry · 2000 · 316 citations

Engineering, Flavoromics, Chemical Composition +16

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

Philippe Renault, Joana Coulon, Gilles de Revel et al. · International Journal of Food Microbiology · 2015 · 228 citations

Food Chemistry, Biosynthesis, Cerevisiae Wine Fermentation +10

Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

Georgia Lytra, Sophie Tempère, Alexandra Le Floch et al. · Journal of Agricultural and Food Chemistry · 2013 · 170 citations

Food Chemistry, Red Wine Esters, Complex Mixtures +7

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

Guillaume Antalick, Marie‐Claire Perellò, Gilles de Revel · Food Chemistry · 2010 · 153 citations

Wine Esters, Chemical Measurement, Flavoromics +9

The Formation Energy of Vacancies in Aluminium and Magnesium

P. Tzanétakis, J. Hillairet, Gilles de Revel · physica status solidi (b) · 1976 · 137 citations