Aurélie Roland

Evolution of <i>S</i>-Cysteinylated and <i>S</i>-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

Aurélie Roland, Jérôme Vialaret, Alain Razungles et al. · Journal of Agricultural and Food Chemistry · 2010 · 95 citations · Full text

Engineering, Molecular Biology, Ripening +16

Identification and quantification by LC–MS/MS of a new precursor of 3-mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine

Aurélie Roland, Rémi Schneider, Christine Le Guernevé et al. · Food Chemistry · 2010 · 85 citations

Food Chemistry, Chemical Measurement, Biochemistry +7

Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping

Scott Lafontaine, Scott Varnum, Aurélie Roland et al. · Food Chemistry · 2018 · 82 citations

Harvest Maturity, Cascade Hops, Aroma Characteristics

Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes

Aurélie Roland, Rémi Schneider, Frédéric Charrier et al. · Food Chemistry · 2010 · 62 citations

Food Chemistry, Botany, Post-harvest Physiology +5

First identification and quantification of glutathionylated and cysteinylated precursors of 3‐mercaptohexan‐1‐ol and 4‐methyl‐4‐mercaptopentan‐2‐one in hops (<i>Humulus lupulus</i>)

Aurélie Roland, Clément Viel, Florence Reillon et al. · Flavour and Fragrance Journal · 2016 · 57 citations · Full text

Flavoromics, First Identification, Cysteinylated Precursors +17