Concepedia

Maris-Agnés Ducasse

MD

Statistics

Publications

2

Citations

130

H-Index

2

Active since

2015

Affiliations

Institut Français de la Vigne et du Vin(Current)

Sciences pour L’Œnologie

Maris-Agnés Ducasse is an author at Institut Français de la Vigne et du Vin specializing in food chemistry, analytical chemistry, and food quality.

Top concepts

Publications per year

2015–2017

2

Publications

2

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Jean‐Claude Boulet, Corinne Trarieux, Jean‐Marc Souquet et al. · Food Chemistry · 2015 · 78 citations

, , +7

Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances

Jean‐Claude Boulet, Maris-Agnés Ducasse, Véronique Cheynier · Australian Journal of Grape and Wine Research · 2017 · 52 citations

, , +19

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