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 · 679 citations

Life Sciences, Neuroscience, Psychology +10

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

Agriculture, Enology, Wine Chemistry +3

Potent Aroma Compounds of Two Red Wine Vinegars

Marielle Charles, Bertrand Martin, Christian Giniès et al. · Journal of Agricultural and Food Chemistry · 1999 · 112 citations

Agriculture, Enology, Food Science +17

Neutral volatile compounds in the raw milks from different species

Luigi Moio, Jocelyne Dekimpe, P. X. Étiévant et al. · Journal of Dairy Research · 1993 · 107 citations

Agriculture, Animal Sciences, Food Science +17

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

Agriculture, Biochemistry, Enology +17