A. Roland

发表

Identification by GC-O and GC-MS of new odorous compounds in natural rubber

P. Chalier, J. Lepoutre, Niramol Juntarachat, 2013 .

Analysis of ochratoxin A in grapes, musts and wines by LC-MS/MS: first comparison of stable isotope dilution assay and diastereomeric dilution assay methods.

A. Roland, Pauline Bros, Anaïs Bouisseau, 2014, Analytica chimica acta.

Spotlight on release mechanisms of volatile thiols in beverages.

A. Roland, F. Cavelier, R. Schneider, 2020, Food chemistry.

Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices.

A. Razungles, M. Moniatte, J. Vialaret, 2010, Journal of chromatography. A.

Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus

A. Roland, B. Blondin, Léa Delcros, 2022, Molecules.

Varietal thiols in wine: discovery, analysis and applications.

A. Razungles, A. Roland, F. Cavelier, 2011, Chemical reviews.

Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice.

D. Jeffery, A. Roland, D. Capone, 2020, Journal of agricultural and food chemistry.

Revisiting the evaluation strategy of varietal thiol biogenesis.

A. Roland, F. Cavelier, R. Schneider, 2018, Food chemistry.

First identification and quantification of S-3-(hexan-1-ol)-γ-glutamyl-cysteine in grape must as a potential thiol precursor, using UPLC-MS/MS analysis and stable isotope dilution assay.

A. Roland, F. Cavelier, R. Schneider, 2017, Food chemistry.

First identification and quantification of glutathionylated and cysteinylated precursors of 3‐mercaptohexan‐1‐ol and 4‐methyl‐4‐mercaptopentan‐2‐one in hops (Humulus lupulus)

A. Roland, R. Schneider, P. Boivin, 2016 .

Innovative analysis of 3-mercaptohexan-1-ol, 3-mercaptohexylacetate and their corresponding disulfides in wine by stable isotope dilution assay and nano-liquid chromatography tandem mass spectrometry.

A. Roland, F. Cavelier, R. Schneider, 2016, Journal of chromatography. A.

Identification and quantification by LC–MS/MS of a new precursor of 3-mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine

A. Razungles, A. Roland, F. Cavelier, 2010 .

Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine.

D. Jeffery, A. Roland, D. Capone, 2022, Food chemistry.

Thiol precursors and amino acids profile of white interspecific hybrid Vitis varieties and impact of foliar urea and sulfur supplementation on the concentration of thiol precursors in Vitis sp. Vidal berries

Karine Pedneault, A. Roland, P. Nicolle, 2022, OENO One.

Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines.

D. Jeffery, A. Roland, D. Capone, 2021, Food chemistry.

Development of a routine analysis of 4-mercapto-4-methylpentan-2-one in wine by stable isotope dilution assay and mass tandem spectrometry.

A. Roland, R. Schneider, Florence Reillon, 2014, Analytica chimica acta.

Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes

A. Razungles, M. Rossignol, A. Roland, 2011 .

Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine.

A. Razungles, A. Roland, F. Cavelier, 2010, Journal of agricultural and food chemistry.

Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.

A. Razungles, J. Vialaret, A. Roland, 2010, Journal of agricultural and food chemistry.

Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration

Nicolas Bouvier, A. Roland, J. Salmon, 2017 .

First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one.

A. Roland, C. Le guernevé, Léa Delcros, 2023, Food chemistry.

Development and validation of a high-throughput analysis of glutathione in grapes, musts and wines by Stable Isotope Dilution Assay and LC-MS/MS.

A. Roland, R. Schneider, 2015, Food chemistry.

First synthesis of a stable isotope of Ochratoxin A metabolite for a reliable detoxification monitoring.

A. Roland, Anaïs Bouisseau, F. Cavelier, 2013, Organic letters.

Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping.

D. Vollmer, A. Roland, T. Shellhammer, 2019, Food chemistry.

New Light on the Varietal Thiols Pathway during Alcoholic Fermentation: Role of 3-S-(N-Acetyl-cysteinyl)-hexan-1-ol (NAC3SH).

A. Roland, Lucas Suc, J. Mouret, 2023, Journal of agricultural and food chemistry.

Unravelling copper effect on the production of varietal thiols during Colombard and Gros Manseng grape juices fermentation by Saccharomyces cerevisiae

T. Dufourcq, A. Roland, Lucas Suc, 2023, Frontiers in Microbiology.

Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions

A. Roland, S. Collin, Lucas Suc, 2023, Journal of the American Society of Brewing Chemists.

Quantitative determination of varietal disulfides in wine and their behavior during alcoholic fermentation

J. Gambetta, Nicolas Bouvier, A. Roland, 2011 .

Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts

A. Roland, J. Mouret, E. Casalta, 2023, OENO One.