| Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine S Marchand, G de Revel, A Bertrand Journal of agricultural and food chemistry 48 (10), 4890-4895, 2000 | 97 | 2000 |
| Recent advancements in understanding the terroir effect on aromas in grapes and wines: This article is published in cooperation with the XIIIth International Terroir Congress … C Van Leeuwen, JC Barbe, P Darriet, O Geffroy, E Gomès, S Guillaumie, ... Oeno One 54 (4), 985-1006, 2020 | 75 | 2020 |
| Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications L Pripis‐Nicolau, G de Revel, S Marchand, AA Beloqui, A Bertrand Journal of the Science of Food and Agriculture 81 (8), 731-738, 2001 | 74 | 2001 |
| A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept M Picard, S Tempere, G De Revel, S Marchand Food Quality and Preference 42, 110-122, 2015 | 68 | 2015 |
| A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine S Marchand, G De Revel Analytica Chimica Acta 660 (1-2), 158-163, 2010 | 65 | 2010 |
| Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution G Lytra, S Tempere, S Zhang, S Marchand, G De Revel, JC Barbe Oeno One 48 (1), 75-85, 2014 | 51 | 2014 |
| Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology VM Burin, S Marchand, G de Revel, MT Bordignon-Luiz Talanta 117, 87-93, 2013 | 51 | 2013 |
| How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation G Lytra, S Tempere, S Marchand, G de Revel, JC Barbe Food Chemistry 194, 196-200, 2016 | 48 | 2016 |
| Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds M Gammacurta, G Lytra, A Marchal, S Marchand, JC Barbe, V Moine, ... Food chemistry 239, 252-259, 2018 | 47 | 2018 |
| Development of a fluorescence-based microtiter plate method for the measurement of glutathione in yeast K Lewicki, S Marchand, L Matoub, J Lulek, J Coulon, P Leroy Talanta 70 (4), 876-882, 2006 | 40 | 2006 |
| Involvement of dimethyl sulfide and several polyfunctional thiols in the aromatic expression of the aging bouquet of red Bordeaux wines M Picard, C Thibon, P Redon, P Darriet, G de Revel, S Marchand Journal of Agricultural and Food Chemistry 63 (40), 8879-8889, 2015 | 39 | 2015 |
| Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines M Gammacurta, S Marchand, W Albertin, V Moine, G de Revel Journal of agricultural and food chemistry 62 (23), 5378-5389, 2014 | 38 | 2014 |
| Quantitative solid phase microextraction–Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine D Slaghenaufi, MC Perello, S Marchand-Marion, S Tempere, G De Revel Analytica chimica acta 813, 63-69, 2014 | 34 | 2014 |
| Possible mechanism for involvement of cysteine in aroma production in wine S Marchand, G de Revel, J Vercauteren, A Bertrand Journal of agricultural and food chemistry 50 (21), 6160-6164, 2002 | 33 | 2002 |
| First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines M Picard, G de Revel, S Marchand Food Chemistry 217, 294-302, 2017 | 31 | 2017 |
| Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma … M Picard, C Franc, G De Revel, S Marchand Analytica chimica acta 1001, 168-178, 2018 | 30 | 2018 |
| Identification of piperitone as an aroma compound contributing to the positive mint nuances perceived in aged red Bordeaux wines M Picard, G Lytra, S Tempere, JC Barbe, G de Revel, S Marchand Journal of Agricultural and Food Chemistry 64 (2), 451-460, 2016 | 30 | 2016 |
| Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits D Slaghenaufi, MC Perello, S Marchand, G de Revel Food chemistry 203, 41-48, 2016 | 27 | 2016 |
| Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors D Slaghenaufi, S Marchand-Marion, T Richard, P Waffo-Teguo, J Bisson, ... Food chemistry 141 (3), 2238-2245, 2013 | 27 | 2013 |
| Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method MT Lisanti, J Laboyrie, S Marchand-Marion, G de Revel, L Moio, L Riquier, ... Food Chemistry 361, 130029, 2021 | 26 | 2021 |
