Flavan-3-ol and polysaccharide content and profile during the fermentation of Vitis vinifera Cabernet Sauvignon and cold-hardy Vitis sp. Frontenac by Paméla Nicolle, Kyle A. Williams, Paul Angers, Karine Pedneault

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Flavan-3-ol and polysaccharide content and profile during the fermentation of Vitis vinifera Cabernet Sauvignon and cold-hardy Vitis sp. Frontenac by Paméla Nicolle, Kyle A. Williams, Paul Angers, Karine Pedneault

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Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production by Amélie Slegers, Paul Angers, Étienne Ouellet, Tamara Truchon, Karine Pedneault

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Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp. by Francisco Campos-Arguedas, Francisco Campos-Arguedas, Guillaume Sarrailhé, Guillaume Sarrailhé, Paméla Nicolle, Martine Dorais, Nicholas J. B. Brereton, Frederic E. Pitre, Karine Pedneault, Karine Pedneault

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Impact of cluster thinning and harvest date on berry volatile composition and sensory profile of <i>Vitis</i> sp. Seyval blanc and Vandal-Cliche by Paméla Nicolle, Catherine Barthe, Martine Dorais, Gaëlle Dubé, Paul Angers, Karine Pedneault

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Thiol precursors and amino acids profile of white interspecific hybrid <i>Vitis</i> varieties and impact of foliar urea and sulfur supplementation on the concentration of thiol pre... by Paméla Nicolle, Alina Gerzhova, Aurélie Roland, Laurent Dagan, Stéphane Delpech, Fabien Gagné, Karine Pedneault

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Deacidification of cranberry juice protects against disruption of in-vitro intestinal cell barrier integrity by Elodie Serre, Yvan Boutin, Marie-Eve Langevin, Florence Lutin, Karine Pedneault, Stella Lacour, Laurent Bazinet

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