المؤلفون: Simonin, S., Roullier-Gall, C., Ballester, J., Schmitt-Kopplin, P., Quintanilla-Casas, B., Vichi, S., Peyron, D., Alexandre, H., Tourdot-Maréchal, R.

المصدر: Front. Microbiol. 11:1308 (2020)

مصطلحات موضوعية: Wine Bio-protection, Metabolomic, Phenolic And Volatile Compounds, Sulphites, Metschnikowia Pulcherrima

وصف الملف: application/pdf

Relation: info:eu-repo/semantics/altIdentifier/pmid/32612594; info:eu-repo/semantics/altIdentifier/wos/WOS:000546906600001; info:eu-repo/semantics/altIdentifier/isbn/1664-302X; info:eu-repo/semantics/a; https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=59576; urn:isbn:1664-302X; urn:issn:1664-302X

الاتاحة: https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=59576
https://doi.org/10.3389/fmicb.2020.01308

المؤلفون: Sáenz-Navajas, M.-P., Avizcuri, J.-M., Ballester, J., Fernández-Zurbano, P., Ferreira, V., Peyron, D., Valentin, D.

مصطلحات موضوعية: Non-volatile, Quality, Sensory activity, Volatile, Wine

وصف الملف: application/pdf

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000345106100057; info:eu-repo/semantics/altIdentifier/pissn/0023-6438; Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality, 2015, vol. 60, núm. 1, pág. 400-411; https://investigacion.unirioja.es/documentos/5bbc6972b750603269e81b6c; urn:issn:0023-6438

الاتاحة: https://investigacion.unirioja.es/documentos/5bbc6972b750603269e81b6c
https://doi.org/10.1016/J.LWT.2014.09.026

المؤلفون: Parr, Wendy, Ballester, J, Peyron, D, Grose, C, Valentin, D

مصطلحات موضوعية: sensory, minerality, Sauvignon blanc, 090806 Wine Chemistry and Wine Sensory Science

وصف الملف: pp.9-12, 4 pages

Relation: The original publication is available from PAGEPress - https://doi.org/10.4081/ws.2014.4474 - http://dx.doi.org/10.4081/ws.2014.4474; https://doi.org/10.4081/ws.2014.4474; Wine Studies; https://researcharchive.lincoln.ac.nz/bitstream/10182/6731/4/Parr%20et%20al%20%202014%20Wine%20Studies%20%234474.pdf.jpg; Parr, W.V., Ballester, J., Peyron, D., Grose, C., & Valentin, D (2014). Perception of mineral character in Sauvignon blanc wine: inter-individual differences. Wine Studies, 3:4474, p. 9-12.; https://hdl.handle.net/10182/6731

الاتاحة: https://hdl.handle.net/10182/6731
https://doi.org/10.4081/ws.2014.4474

المؤلفون: Candeil, L, Gourdier, I, Peyron, D, Vezzio, N, Copois, V, Bibeau, F, Orsetti, B, Scheffer, G.L., Ychou, M, Khan, QA, Pommier, Y, Pau, B

المصدر: Candeil , L , Gourdier , I , Peyron , D , Vezzio , N , Copois , V , Bibeau , F , Orsetti , B , Scheffer , G L , Ychou , M , Khan , QA , Pommier , Y & Pau , B 2004 , ' ABCG2 overexpression in colon cancer cells resistant to SN38 and in irinotecan-treated metastases ' , International Journal of Cancer , vol. 109 , no. 6 , pp. 848-854 . https://doi.org/10.1002/ijc.20032

Relation: https://research.vumc.nl/en/publications/4780ec63-711d-4cf5-a5a0-a251bb799fcf

الاتاحة: https://research.vumc.nl/en/publications/4780ec63-711d-4cf5-a5a0-a251bb799fcf
https://doi.org/10.1002/ijc.20032

المؤلفون: Parr, Wendy, Valentin, D, Breitmeyer, J, Peyron, D, Darriet, P, Sherlock, R, Robinson, B, Grose, C, Ballester, J

مصطلحات موضوعية: wine, minerality, sensory, chemical, cross-cultural, ANZSRC::090806 Wine Chemistry and Wine Sensory Science, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4004 Chemical engineering

Time: Canada

وصف الملف: pp.168-179; Print-Electronic

Relation: The original publication is available from Elsevier on behalf of Canadian Institute of Food Science and Technology - https://doi.org/10.1016/j.foodres.2016.06.026 - http://www.sciencedirect.com/science/article/pii/S0963996916302708; Food Research International; https://doi.org/10.1016/j.foodres.2016.06.026; S0963-9969(16)30270-8; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000381837400021&DestLinkType=FullRecord&DestApp=WOS_CPL; Parr, W.V. et al. (2016). Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct? Food Research International, 87, 168-179. doi 10.1016/j.foodres.2016.06.026; DT9QM (isidoc); 29606238 (pubmed); https://hdl.handle.net/10182/7213

الاتاحة: https://hdl.handle.net/10182/7213
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000381837400021&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1016/j.foodres.2016.06.026

المؤلفون: Valentin, D, Parr, Wendy, Peyron, D, Grose, C, Ballester, J

مصطلحات موضوعية: colour, quality, Pinot noir wine, sensory, wine professionals, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::3506 Marketing

وصف الملف: pp.251-261

Relation: The original publication is available from Elsevier on behalf of the Sensometric Society - https://doi.org/10.1016/j.foodqual.2015.10.003 - http://dx.doi.org/10.1016/j.foodqual.2015.10.003; Food Quality and Preference; https://doi.org/10.1016/j.foodqual.2015.10.003; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000366782900028&DestLinkType=FullRecord&DestApp=WOS_CPL; Valentin, D., Parr, W.V., Peyron, D., Grose, C., & Ballester, J. (2016). Colour as a driver of Pinot noir wine quality judgments: an investigation involving French and New Zealand wine professionals. Food Quality and Preference, 48, 251-261. doi:10.1016/j.foodqual.2015.10.003; CZ0GK (isidoc); https://hdl.handle.net/10182/8379

الاتاحة: https://hdl.handle.net/10182/8379
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000366782900028&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1016/j.foodqual.2015.10.003

المؤلفون: Parr, Wendy, Ballester, J, Peyron, D, Grose, C, Valentin, D

مصطلحات موضوعية: wine, minerality, perception, culture, sensory, Sauvignon blanc, ANZSRC::090806 Wine Chemistry and Wine Sensory Science, ANZSRC::070604 Oenology and Viticulture, ANZSRC::160104 Social and Cultural Anthropology, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::3506 Marketing

وصف الملف: pp.121-132

Relation: The original publication is available from Elsevier Ltd - https://doi.org/10.1016/j.foodqual.2014.12.001 - http://www.sciencedirect.com/science/article/pii/S0950329314002572; Food Quality and Preference; https://doi.org/10.1016/j.foodqual.2014.12.001; S0950329314002572; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000350920300013&DestLinkType=FullRecord&DestApp=WOS_CPL; Parr, W.V., Ballester, J., Peyron, D., Grose, C., & Valentin, D. (2015). Perceived minerality in Sauvignon wines: Influence of culture and perception mode. Food Quality and Preference, 41, 121-132. doi 10.1016/j.foodqual.2014.12.001; CD2PA (isidoc); https://hdl.handle.net/10182/7259

الاتاحة: https://hdl.handle.net/10182/7259
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000350920300013&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1016/j.foodqual.2014.12.001

المؤلفون: Boutegrabet, L., Kanawati, B., Gebefügi, I., Peyron, D., Cayot, P., Gougeon, R.D., Schmitt-Kopplin, P.

المصدر: Chem. Eur. J. 18, 13059-13067 (2012)

مصطلحات موضوعية: Analytical Methods, Carbohydrates, Density Functional Calculations, Mass Spectrometry, Wine Analysis

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000309239300020; info:eu-repo/semantics/altIdentifier/isbn/0947-6539; info:eu-repo/semantics/altIdentifier/pissn/0947-6539; info:eu-repo/semantics/a; https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=10706; urn:isbn:0947-6539; urn:issn:0947-6539; urn:issn:1521-3765

الاتاحة: https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=10706
https://doi.org/10.1002/chem.201103788

المؤلفون: Gougeon, R.D., Lucio, M., Boutegrabet, L., Peyron, D., Feuillat, F., Chassagne, D., Alexandre, H., Voilley, A., Cayot, P., Gebefügi, I., Hertkorn, N., Schmitt-Kopplin, P.

المساهمون: Ebeler, S.E., Takeoka, G.R., Winterhalter, P.

المصدر: ACS Symp. Series 1081, 69-88 (2011)

Relation: info:eu-repo/semantics/altIdentifier/pissn/0097-6156; https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=22764; urn:issn:0097-6156

الاتاحة: https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=22764
https://doi.org/10.1021/bk-2011-1081.ch005

المؤلفون: Castel, Thierry, Dodane, J.-N., Brayer, J.-M., Curmi, Pierre, Andreux, Francis, Peyron, D.

المساهمون: Centre de Recherches de Climatologie (CRC), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), Microbiologie des sols-GéoSol (GéoSol), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)

المصدر: ISSN: 0020-7128.

مصطلحات موضوعية: Irradiance, spatial patterns, grapevine, phenology, growth, temperature, GIS, [SDU.STU.CL]Sciences of the Universe [physics]/Earth Sciences/Climatology, [SDE.MCG]Environmental Sciences/Global Changes

Relation: hal-00334163; https://hal.science/hal-00334163; PRODINRA: 248529

الاتاحة: https://hal.science/hal-00334163

المؤلفون: Gougeon, R.D., Lucio, M., Frommberger, M., Peyron, D., Chassagne, D., Alexandre, H., Feuillat, F., Voilley, A., Cayot, P., Gebefügi, I., Hertkorn, N., Schmitt-Kopplin, P.

المصدر: Proc. Natl. Acad. Sci. U.S.A. 106, 9174-9179 (2009)

مصطلحات موضوعية: diagenesis, Fourier transform, ion cyclotron resonance, metabolite, mass spectrometry, Q.U.ercus-robur l., mass-spectrometry, elemental compositions, petraea liebl., american, french, barrels, flavor, identification, ellagitannins

Relation: info:eu-repo/semantics/altIdentifier/pmid/19470460; info:eu-repo/semantics/altIdentifier/wos/undefined; info:eu-repo/semantics/altIdentifier/isbn/0027-8424; info:eu-repo/semantics/altIdentifie; https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=2467; urn:isbn:0027-8424; urn:issn:0027-8424; urn:issn:1091-6490

الاتاحة: https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=2467
https://doi.org/10.1073/pnas.0901100106

المؤلفون: Gougeon, R.D., Lucio, M., de Boel, A., Frommberger, M., Hertkorn, N., Peyron, D., Chassagne, D., Feuillat, F., Cayot, P., Voilley, A., Gebefügi, I., Schmitt-Kopplin, P.

المصدر: Chem. Eur. J. 15, 600-611 (2009)

مصطلحات موضوعية: analytical methods, chemodiversity, mass spectrometry, NMR spectroscopy, Quercus species, quercus-robur l., methyl-gamma-octalactone, petraea liebl., flavano-ellagitannins, volatile composition, geographical origin, mass-spectrometry, red wine, french, ba

Relation: info:eu-repo/semantics/altIdentifier/pmid/19040225; info:eu-repo/semantics/altIdentifier/wos/undefined; info:eu-repo/semantics/altIdentifier/isbn/0947-6539; info:eu-repo/semantics/altIdentifier; https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=47; urn:isbn:0947-6539; urn:issn:0947-6539; urn:issn:1521-3765

الاتاحة: https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=47
https://doi.org/10.1002/chem.200801181

المؤلفون: Jaffré, J., Valentin, D., Dacremont, C., Peyron, D.

المصدر: Food Quality and Preference ; volume 20, issue 7, page 505-513 ; ISSN 0950-3293

الاتاحة: http://dx.doi.org/10.1016/j.foodqual.2009.05.001
https://api.elsevier.com/content/article/PII:S0950329309000652?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0950329309000652?httpAccept=text/plain

المؤلفون: Castel, Thierry, Dodane, J.-N., Brayer, J.-M., Curmi, Pierre, Andreux, F., Peyron, D.

المساهمون: Centre de Recherches de Climatologie (CRC), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)

المصدر: ISSN: 0168-1923 ; Agricultural and Forest Meteorology ; https://hal.science/hal-00330568 ; Agricultural and Forest Meteorology, 2008.

مصطلحات موضوعية: [SDU.STU.CL]Sciences of the Universe [physics]/Earth Sciences/Climatology, [SDE.MCG]Environmental Sciences/Global Changes

Relation: hal-00330568; https://hal.science/hal-00330568

الاتاحة: https://hal.science/hal-00330568

المؤلفون: Peyron, D., Dodane, J.-N., Brayer, J.-M., Curmi, Pierre, Castel, Thierry, Andreux, F.

المساهمون: Centre de Recherches de Climatologie (CRC), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)

المصدر: The Unesco Chair Wine and Culture. ; https://hal.science/hal-00172481 ; The Unesco Chair Wine and Culture., 2007

مصطلحات موضوعية: [SDE.MCG.CG]Environmental Sciences/Global Changes/domain_sde.mcg.cg, [SDU.STU.CL]Sciences of the Universe [physics]/Earth Sciences/Climatology

Relation: hal-00172481; https://hal.science/hal-00172481

الاتاحة: https://hal.science/hal-00172481

المؤلفون: Castel , Thierry, Dodane , J.-N., Brayer , J.-M., Curmi , P., Andreux , F., Peyron , D.

المساهمون: Centre de Recherches de Climatologie ( CRC ), Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Djoufack, Viviane

المصدر: Agricultural and Forest Meteorology
Agricultural and Forest Meteorology, Elsevier Masson, 2008

مصطلحات موضوعية: [SDE.MCG] Environmental Sciences/Global Changes, [ SDE.MCG ] Environmental Sciences/Global Changes, [SDU.STU.CL] Sciences of the Universe [physics]/Earth Sciences/Climatology, [ SDU.STU.CL ] Sciences of the Universe [physics]/Earth Sciences/Climatology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9aab854da99cf4bb7782ff49f95dbcdd
https://hal.archives-ouvertes.fr/hal-00330568

المؤلفون: Ballester, J., Mihnea, M., Peyron, D., Valentin, D.

المصدر: Australian Journal of Grape & Wine Research; Jun2013, Vol. 19 Issue 2, p140-152, 13p, 5 Diagrams, 6 Charts

مصطلحات موضوعية: BURGUNDY wines, WINE tasting, CHARDONNAY, PRODUCT quality, WINES, PERFORMANCE evaluation

المؤلفون: Moreau, C., Durand, R., Peyron, D., Duhamet, J., Rivalier, P.

المصدر: Industrial Crops and Products; 1998, Vol. 7 Issue: 2 p95-100, 6p

المؤلفون: Parr, Wendy V., Ballester, J., Valentin, D., Peyron, D.

مصطلحات موضوعية: minéralité, Sauvignon, Acidité du vin, Composé soufré, Pierre à fusil, Craie, Coquille d'huître, Iode, ANZSRC::070604 Oenology and Viticulture, ANZSRC::090806 Wine Chemistry and Wine Sensory Science

وصف الملف: 32-35

Relation: The original publication is available from - Federation Nationale de la Presse Specialisee - http://search.oeno.tm.fr/search/article/AVprriMKYaAqBff0Bqq0?page=33; Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques; https://hdl.handle.net/10182/9546

الاتاحة: https://hdl.handle.net/10182/9546

المؤلفون: Parr, Wendy V., Ballester, J., Valentin, D., Peyron, D., Sherlock, Robert R., Robinson, Brett, Breitmeyer, Jason A., Darriet, P., Grose, C.

مصطلحات موضوعية: wine, minerality, sensory, cross-cultural, New Zealand, France, ANZSRC::090806 Wine Chemistry and Wine Sensory Science, ANZSRC::070604 Oenology and Viticulture

وصف الملف: 71-75

Relation: The original publication is available from - Rural News Group - https://issuu.com/ruralnewsgroup/docs/nzwg78_feb-march; New Zealand Winegrower; Parr et al. (2017). The nature of perceived minerality in white wine: preliminary sensory data. New Zealand Winegrower, 78, 71-75.; https://hdl.handle.net/10182/9517

الاتاحة: https://hdl.handle.net/10182/9517