1. Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product. (15th September 2016) Authors: Herrero, Paula; Sáenz-Navajas, Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vincent; Litoux-Desrues, François; Escudero, Ana Journal: Food chemistry Issue: Volume 207(2016) Page Start: 239 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product. (15th September 2016) Authors: Herrero, Paula; Sáenz-Navajas, Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vincent; Litoux-Desrues, François; Escudero, Ana Journal: Food chemistry Issue: Volume 207(2016) Page Start: 239 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Creative heritage: Overcoming tensions between innovation and tradition in the luxury industry. (27th April 2020) Authors: Carvajal Pérez, Daniel; Le Masson, Pascal; Weil, Benoit; Araud, Axelle; Chaperon, Vincent Journal: Creativity and innovation management Issue: Volume 29(2020)Supplement 1 Page Start: 140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evidence for moderate losses of dissolved CO2 during aging on lees of a champagne prestige cuvee. (September 2018) Authors: Liger-Belair, Gérard; Carvajal-Perez, Daniel; Cilindre, Clara; Facque, Jérôme; Brevot, Marc; Litoux-Desrues, François; Chaperon, Vincent; Geoffroy, Richard Journal: Journal of food engineering Issue: Volume 233(2018) Page Start: 40 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗