1. Sensory analysis − Methodology − General guidance for measuring odour, flavour and test detection thresholds by a threealternative forced-choice (3-AFC) procedure − ISO 13301;AFNOR,2007
2. Recherche sur les marqueurs moléculaires des nuances fruit cuit des raisins et des vins rouges issus des cépages Merlot et Cabernet Sauvignon;Allamy,2015
3. Effect of harvest date on the aroma of Merlot and Cabernet Sauvignon musts and wines : analytical and sensorial approaches;Allamy,2015
4. Identification and organoleptic contribution of (Z)-1,5-Octadien-3-one to the flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts;Allamy;Journal of Agricultural and Food Chemistry,2017
5. Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone;Bellincontro;Food Chemistry,2016