Publications by authors named "Bertrand Robillard"

Claim this Profile
I
Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine.
Antonio Castro Marin, Pierre Stocker, Fabio Chinnici, Mathieu Cassien, Sophie Thétiot-Laurent, Bertrand Robillard

Food Chem· July 2021

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
D
Does the Temperature of the Affect the Effervescence and the Foam of Sparkling Wines?
Clara Cilindre, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard

Molecules· July 2021

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
M
Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts.
Aude A Watrelot, Christine Le Guernevé, Hélène Hallé, Emmanuelle Meudec, Frédéric Véran, Bertrand Robillard

J Agric Food Chem· November 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms.
Antonio Castro Marín, Marcel Culcasi, Mathieu Cassien, Pierre Stocker, Sophie Thétiot-Laurent, Bertrand Robillard

Food Chem· July 2019

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of production phase on bottle-fermented sparkling wine quality.
Belinda Kemp, Hervé Alexandre, Bertrand Robillard, Richard Marchal

J Agric Food Chem· January 2015

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Period-adding route in sparkling bubbles.
Gérard Liger-Belair, Alberto Tufaile, Bertrand Robillard, Philippe Jeandet, José Carlos Sartorelli

Phys Rev E Stat Nonlin Soft Matter Phys· September 2005

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis