P. Rigou

发表

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

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

HPLC-UV/DAD and ESI-MS(n) analysis of flavonoids and antioxidant activity of an Algerian medicinal plant: Paronychia argentea Lam.

L. Boulekbache‐Makhlouf, Khodir Madani, S. Benvenuti, 2015, Journal of pharmaceutical and biomedical analysis.

Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization.

J. Lepoutre, J. Rodríguez-Bencomo, P. Rigou, 2009, Journal of chromatography. A.

Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae

P. Rigou, F. Camara, K. Djé, 2021, World Journal of Microbiology and Biotechnology.

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.

Fate of prions in soil: adsorption and extraction by electroelution of recombinant ovine prion protein from montmorillonite and natural soils.

J. Grosclaude, H. Rezaei, H. Quiquampoix, 2006, Environmental science & technology.

Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

F. Mattivi, J. Rodríguez-Bencomo, P. Rigou, 2020, Scientific reports.

Essential oils composition, antibacterial and antioxidant activities of hydrodistillated extract of Eucalyptus globulus fruits

L. Boulekbache‐Makhlouf, Khodir Madani, P. Rigou, 2016 .

Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review.

P. Rigou, T. Doco, A. Vernhet, 2021, Food chemistry.

Effect of the plant sink/source balance on the metabolic content of the Vitis vinifera L. red grape

L. Torregrosa, H. Ojeda, P. Rigou, 2021, European Journal of Agronomy.

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

J. Legras, S. Dequin, P. Rigou, 2018, AMB Express.

Influence of volatile thiols in the development of blackcurrant aroma in red wine.

A. Razungles, P. Rigou, Aurélie Triay, 2014, 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.

A new green insecticide for stored wheat grains: efficiency against Rhyzopertha dominica and risk assessment

P. Chalier, P. Rigou, V. Lullien-Pellerin, 2021 .

Chemical composition, antibacterial and antioxidant activities of essential oil of Eucalyptus globulus from Algeria

L. Boulekbache‐Makhlouf, Khodir Madani, P. Rigou, 2015 .

Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must

J. Salmon, P. Rigou, A. Julien, 2015 .

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

M. Cot, I. Coulibaly, P. Rigou, 2016 .

Ethanol effect on yeast strains isolated from tchapalo, a traditional sorghum beer from Côte d'Ivoire

M. Cot, I. Coulibaly, P. Rigou, 2018 .

Impact of agronomic practices on grape aroma composition: a review.

L. Torregrosa, H. Ojeda, P. Rigou, 2018, Journal of the science of food and agriculture.

Aromatic evolution of wine packed in virgin and recycled PET bottles.

P. Chalier, P. Rigou, J. Wirth, 2015, Food chemistry.

Rapid quantification of clove (Syzygium aromaticum) and spearmint (Mentha spicata) essential oils encapsulated in a complex organic matrix using an ATR-FTIR spectroscopic method

P. Chalier, P. Rigou, S. Peyron, 2018, PloS one.

The reduction of plant sink/source does not systematically improve the metabolic composition of Vitis vinifera white fruit.

L. Torregrosa, H. Ojeda, P. Rigou, 2021, Food chemistry.

Evidence for proteolysis of a recombinant prion protein in a lamb brain‐amended loamy soil

P. Alcouffe, J. Chapel, P. Potier, 2011 .

Field-based supercritical fluid extraction and immunoassay for determination of PAHs in soils

Selwayan Saini, P. Rigou, S. Saini, 2004 .

Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries.

J. M. Cabellos, T. Arroyo, P. Rigou, 2018, Journal of the science of food and agriculture.

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

J. Legras, S. Dequin, P. Rigou, 2018, AMB Express.

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

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

The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers.

P. Chalier, P. Rigou, C. Dombre, 2015, Food Research International.

Aromatic profile of wheat flour and bran fractions

P. Chalier, P. Rigou, V. Lullien-Pellerin, 2021 .