Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i> by Léa Delcros, Teddy Godet, Sylvie Collas, Marion Hervé, Bruno Blondin, Aurélie Roland

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Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach by Alice Argentero, Soline Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls, Peggy Rigou

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Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines by Luca Garcia, Cédrine Perrin, Valérie Nolleau, Teddy Godet, Vincent Farines, François Garcia, Soline Caillé, Cédric Saucier

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New Insights on the Scalping Phenomenon of Volatile Sulphur Compounds on Micro-Agglomerated Wine Closures by Rémi De La Burgade, Valérie Nolleau, Teddy Godet, Nicolas Galy, Dimitri Tixador, Christophe Loisel, Nicolas Sommerer, Aurélie Roland

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Wine Cork Closures Impacts on Dimethyl Sulfide (DMS) and Precursors (DMSP) Equilibrium of Different Shiraz Wines during Accelerated Bottle Ageing by Rémi De La Burgade, Valérie Nolleau, Teddy Godet, Nicolas Galy, Dimitri Tixador, Christophe Loisel, Nicolas Sommerer, Aurélie Roland

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Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality by Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard

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