R. Schneider

发表

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.

Application of Hanseniaspora vineae to improve white wine quality

E. Boido, E. Dellacassa, F. Carrau, 2022, White Wine Technology.

Spotlight on release mechanisms of volatile thiols in beverages.

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

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.

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.

Rapid analysis of grape aroma glycoconjugates using Fourier-transform infrared spectrometry and chemometric techniques

R. Baumes, R. Schneider, M. Moutounet, 2004 .

Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine

A. Morata, I. Loira, F. Carrau, 2020, Fermentation.

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.

Effects of vine water status on dimethyl sulfur potential, ammonium, and amino acid contents in Grenache Noir grapes (Vitis vinifera).

A. Razungles, R. Schneider, N. De Royer Dupré, 2014, Journal of agricultural and food chemistry.

Chemistry of Wine

V. Cheynier, J. Salmon, R. Schneider, 2010 .

Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

A. Razungles, R. Baumes, R. Schneider, 1998 .

Varietal thiols in wine: discovery, analysis and applications.

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

Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines

A. Razungles, R. Baumes, R. Schneider, 2006 .

Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines.

A. Razungles, R. Baumes, R. Schneider, 2001, Journal of chromatography. A.

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 .

Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. Development and application of a stable isotope dilution assay.

R. Baumes, R. Schneider, Y. Kotseridis, 2003, Journal of agricultural and 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.

Key Compounds of Provence Rosé Wine Flavor

R. Schneider, G. Masson, 2009, American Journal of Enology and Viticulture.

Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging.

R. Baumes, M. Díaz-Maroto, R. Schneider, 2005, Journal of agricultural and food chemistry.

Can a certain concentration of rotundone be undesirable in Duras red wine? A study to estimate a consumer rejection threshold for the pepper aroma compound

R. Schneider, O. Geffroy, Mauro Li Calzi, 2018 .

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.

Behavior of glycosylated aroma precursors in Microvine fruits after guaiacol foliar application

A. Zalacain, G. Alonso, L. Torregrosa, 2019, Scientia Horticulturae.

The Microvine, a plant model to study the effect of vine-shoot extract on the accumulation of glycosylated aroma precursors in grapes.

A. Zalacain, L. Torregrosa, H. Ojeda, 2018, Journal of the science of food and agriculture.

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 agronomic practices on grape aroma composition: a review.

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

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.

Improving headspace-solid-phase microextraction of 3-isobutyl-2-methoxypyrazine by experimental design with regard to stable isotope dilution gas chromatography–mass spectrometric analysis of wine

F. Nepveu, C. Vaca-Garcia, R. Schneider, 2004 .

Stability of sotolon in acidic and basic aqueous solutions Application to the synthesis of a deuterated analogue for its quantitative determination in wine

R. Baumes, J. Lepoutre, R. Schneider, 2006 .

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

A. Morata, I. Loira, J. Suárez-Lepe, 2021, International journal of molecular sciences.

Reduce your filtration problems: A new enzyme formulation to prevent filter clogging

R. Schneider, D. Petegolli, Mauro Mangiamelli, 2018 .

Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains

E. Dellacassa, F. Carrau, R. Schneider, 2023, BIO Web of Conferences.

Enzyme applications in white wine

R. Schneider, Antonio Alamo Aroca, Isabelle van Rolleghem, 2022, White Wine Technology.

Quantification of furaneol and homofuraneol in Vitis vinifera wines by stable isotope dilution assay using GC-MS/MS.

A. Razungles, P. Etiévant, J. L. Quéré, 2003 .

Exogenous C-S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer?

E. Vivés, F. Cavelier, R. Schneider, 2023, Journal of Agricultural and Food Chemistry.

Synthesis and stable isotope dilution assay of ethanethiol and diethyl disulfide in wine using solid phase microextraction. Effect of aging on their levels in wine.

R. Baumes, J. Lepoutre, R. Schneider, 2002, Journal of Agricultural and Food Chemistry.