Recherche
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Study of potential anti-inflammatory effects of red wine extract and resveratrol through a modulation of interleukin-1-Beta in macrophages
(Nutrients. vol. 10, n° 12, pp. 1-17, 2018)Article de revue -
Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
(PLoS ONE. vol. 13, n° 1, pp. 1-23, 2018)Article de revue -
Genotyping by sequencing and genetic mapping of phenology-relevant and berry quality traits from two grapevine mapping populations
(Abstract Book GBG 2018 – Bordeaux, France 15 – 20 July, 12. International Conference on Grapevine Breeding and Genetics (ICGBG), Conférence, Bordeaux, 2018)Communication dans un congrès avec actes -
Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations
(Yeast. vol. 35, n° 1, pp. 141-156, 2018)Article de revue -
Complete genome sequence of lytic Oenococcus oeni bacteriophage OE33PA
(Microbiology Resource Announcements. vol. 7, n° 6, pp. 1-2, 2018)Article de revue -
Reduced obesity, diabetes and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier
(American Journal of Physiology. Endocrinology and Metabolism. vol. 314, n° 4, pp. E334-E352, 2018)Article de revue -
Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening
(Food Chemistry. vol. 266, pp. 245-253, 2018)Article de revue -
Bacteriophage GC1, a novel tectivirus infecting gluconobacter cerinus, an acetic acid bacterium associated with wine-making
(Viruses. vol. 10, n° 1, pp. 1-16, 2018)Article de revue -
New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
(Applied Microbiology and Biotechnology. vol. 102, n° 8, pp. 3779-3791, 2018)Article de revue