Marie-Laure Murat

Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made from<i>Vitis vinifera</i>L. Cv. Sauvignon Blanc

Takatoshi Tominaga, Marie-Laure Murat, Denis Dubourdieu · Journal of Agricultural and Food Chemistry · 1998 · 261 citations

Food Chemistry, Volatile Compounds, Flavoromics +15

Assessing the Aromatic Potential of Cabernet Sauvignon and Merlot Musts Used to Produce Rose Wine by Assaying the Cysteinylated Precursor of 3-Mercaptohexan-1-ol

Marie-Laure Murat, Takatoshi Tominaga, Denis Dubourdieu · Journal of Agricultural and Food Chemistry · 2001 · 117 citations

Determination of biogenic amines in wine by thin-layer chromatography/densitometry

Andrea Romano, Hervé Klebanowski, Stéphane La Guerche et al. · Food Chemistry · 2012 · 108 citations

Food Chemistry, Biochemistry, Analytical Chemistry +4

Effect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine

Marie-Laure Murat, Isabelle Masneuf‐Pomarède, Philippe Darriet et al. · American Journal of Enology and Viticulture · 2001 · 94 citations

Biosynthesis, Engineering, Food Fermentation +14

Effect of<i>Saccharomyces cerevisiae</i>Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine

Marie-Laure Murat, Isabelle Masneuf‐Pomarède, Philippe Darriet et al. · American Journal of Enology and Viticulture · 2001 · 87 citations

Food Chemistry, Industrial Mycology, Biosynthesis +15