Analytical methods for monoterpene glycosides in grape and wine: II. Qualitative and quantitative determination of monoterpene glycosides in grape von Voirin, Stéphane G., Baumes, Raymond L., Sapis, Jean-Claude, Bayonove, Claude L.

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Substrates and aromatic carboxylic acid inhibitors of grape phenol oxidases von Gunata, Yusuf Z., Sapis, Jean-claude, Moutounet, Michel

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Changes and importance of oligomeric procyanidins during maturation of grape seeds von Romeyer, Francoise M., Macheix, Jean-Jacques, Sapis, Jean-Claude

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Particular Behavior of Epoxy Xanthophylls during Veraison and Maturation of Grape von Razungles, Alain J, Babic, Isabelle, Sapis, Jean Claude, Bayonove, Claude L

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Role of cinnamoyl esterase activities from enzyme preparations on the formation of volatile phenols during winemaking von Dugelay, Isabelle, Gunata, Ziya, Sapis, Jean Claude, Baumes, Raymond, Bayonove, Claude

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Production of .beta.-apiosidase by Aspergillus niger: partial purification, properties, and effect on terpenyl apiosylglucosides from grape von Dupin, Isabelle, Gunata, Ziya, Sapis, Jean Claude, Bayonove, Claude, M'Bairaroua, Oubadjim, Tapiero, Claude

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Analytical methods for monoterpene glycosides in grape and wine von Voirin, Stéphane G., Baumes, Raymond L., Sapis, Jean-Claude, Bayonove, Claude L.

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Purification and partial characterization of β-glucosidase from grape von Lecas, Martine, Gunata, Ziya Y., Sapis, Jean-C., Bayonove, Claude L.

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Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruit von Romeyer, Francoise M, Macheix, Jean J, Goiffon, Jean J, Reminiac, Claude C, Sapis, Jean C

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La Théorie de la Régulation au fil du temps : Suivre l’évolution d’un paradigme au gré des transformations des capitalismes contemporains von Robert Boyer

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