Alain Bertrand

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 · 322 citations

Agriculture, Enology, Food Science +15

Detection and prediction of acute heart transplant rejection with the myocardial T2determination provided by a black-blood magnetic resonance imaging sequence

Pierre‐Yves Marie, M Angioı̈, Jean Pierre Carteaux et al. · Journal of the American College of Cardiology · 2001 · 159 citations

Medicine, Cardiology, Radiology +16

Differentiation of proanthocyanidin tannins from seeds, skins and stems of grapes (Vitis vinifera) and heartwood of Quebracho (Schinopsis balansae) by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and thioacidolysis/liquid chromatography/electrospray ionization mass spectrometry

Nicolás Vivas, Marie‐Françoise Nonier, Nathalie Vivas de Gaulejac et al. · Analytica Chimica Acta · 2004 · 130 citations

Agriculture, Food Science, Plant Sciences +17

3-Hydroxy-4,5-dimethyl-2(5<i>H</i>)-furanone:  A Key Odorant of the Typical Aroma of Oxidative Aged Port Wine

A. C. Silva Ferreira, Jean‐Christophe Barbe, Alain Bertrand · Journal of Agricultural and Food Chemistry · 2003 · 125 citations

Agriculture, Enology, Food Science +17

Contribution to the Knowledge of Malolactic Fermentation Influence on Wine Aroma

Gilles de Revel, Nathalie Martin, Laura Pripis‐Nicolau et al. · Journal of Agricultural and Food Chemistry · 1999 · 120 citations

Agriculture, Food Science, Microbiology +17