| Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds M Gammacurta, G Lytra, A Marchal, S Marchand, JC Barbe, V Moine, ... Food Chemistry 239, 252-259, 2018 | 51 | 2018 |
| Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines M Gammacurta, S Marchand, W Albertin, V Moine, G de Revel Journal of agricultural and food chemistry 62 (23), 5378-5389, 2014 | 39 | 2014 |
| Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine L Sindt, M Gammacurta, P Waffo-Teguo, D Dubourdieu, A Marchal Journal of Natural Products 79 (10), 2432-2438, 2016 | 27 | 2016 |
| Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights H Campbell-Sills, M El Khoury, M Gammacurta, C Miot-Sertier, L Dutilh, ... Oeno One 51 (3), 309-322, 2017 | 26 | 2017 |
| Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment M Gammacurta, P Waffo-Teguo, D Winstel, BN Cretin, L Sindt, ... Journal of natural products 82 (2), 265-275, 2019 | 23 | 2019 |
| Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine M Gammacurta, S Marchand, V Moine, G de Revel Journal of the Science of Food and Agriculture 97 (12), 4046-4057, 2017 | 22 | 2017 |
| Toward a molecular understanding of the typicality of Chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut J Gros, V Lavigne, F Thibaud, M Gammacurta, V Moine, D Dubourdieu, ... Journal of agricultural and food chemistry 65 (5), 1058-1069, 2017 | 18 | 2017 |
| Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit M Gammacurta, P Waffo-Teguo, D Winstel, D Dubourdieu, A Marchal Journal of Natural Products 83 (5), 1611-1622, 2020 | 12 | 2020 |
| Ethyl 2-hydroxy-3-methylbutanoate enantiomers: Quantitation and sensory evaluation in wine M Gammacurta, S Tempère, S Marchand, V Moine, G De Revel Oeno One 52 (1), 57-65, 2018 | 8 | 2018 |
| Recherches sur la typicité des vins de Chardonnay de Bourgogne. Identification et quantification de nouveaux marqueurs de l’arôme de noisette M Gammacurta, J Gros, VL Cruege, B Nazaris, V Moine, P Darriet, ... La revue des œnologues et des techniques vitivinicoles et œnologiques, 26-29, 2019 | 2 | 2019 |
| Approches sensorielle et analytique de l'arôme fruité des vins rouges: infuence relative des levures et des bactéries lactiques M Gammacurta Université de Bordeaux, 2014 | 2 | 2014 |
| Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids A Marchal, P Waffo-Téguo, M Gammacurta, A Prida, D Dubourdieu IVES Technical Reviews vine and wine, 2020 | 1 | 2020 |
| Contribution of grapes and oak wood barrels to pyrrole contents in Chardonnay wines: the influence of several cooperage parameters M Gammacurta, J Laboyrie, A Prida, V Lavigne, V Moine, P Darriet, ... Journal of Agricultural and Food Chemistry 69 (29), 8179-8189, 2021 | | 2021 |
| ‘Sweetness’ of dry wines: from molecular origin to practical monitoring A Marchal, B Cretin, S Fayad, M Gammacurta, V Moine, P Marullo, ... 17th Australian Wine Industry Technical Conference Adelaide, South Australia …, 2020 | | 2020 |
| Acquisitions récentes sur l'amertume des vins rouges: contribution des composés libérés par le bois de chêne A Marchal, BN Cretin, D Winstel, L Sindt, M Gammacurta, PW Teguo, ... Revue Française d'Oenologie, 20-23, 2019 | | 2019 |
| Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut G Jacques, L Valérie, T Fannie, G Marine, M Virginie, D Denis, D Philippe, ... | | 2017 |
| Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine S Lauriane, G Marine, WT Pierre, D Denis, M Axel | | 2016 |
| Approches sensorielle et analytique de l’arôme fruité des vins rouges. Influence majeure de la souche de levures M Gammacurta, S Marchand, V Moine, G De Revel Revue des oenologues et des techniques vitivinicoles et oenologiques …, 2015 | | 2015 |
| Analytical and sensorial approaches of red wines fruity aroma Influence of yeasts and lactic acid bacteria M Gammacurta | | 2014 |
