P. X. Étiévant

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

N. Pineau, Pascal Schlich, Sylvie Cordelle et al. · Food Quality and Preference · 2009 · 660 citations · Full text

Temporal Dominance, Cognitive Science, Tds Curves +13

The role of olfaction in the elaboration and use of the Chardonnay wine concept

Jordi Ballester, Catherine Dacremont, Yves Le Fur et al. · Food Quality and Preference · 2005 · 130 citations

Chardonnay Wine Concept, Performance Studies, Material Culture +2

Potent Aroma Compounds of Two Red Wine Vinegars

Marielle Charles, Bertrand Martin, Christian Giniès et al. · Journal of Agricultural and Food Chemistry · 1999 · 111 citations

Neutral volatile compounds in the raw milks from different species

Luigi Moio, Jocelyne Dekimpe, P. X. Étiévant et al. · Journal of Dairy Research · 1993 · 106 citations

Food Chemistry, Lactation, Flavoromics +14

Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds

P. X. Étiévant, Pascal Schlich, Alain Bertrand et al. · Journal of the Science of Food and Agriculture · 1988 · 96 citations

Food Chemistry, Intense Colour, Polyphenolics +12