Recherche
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Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
(American Journal of Enology and Viticulture. vol. 71, pp. 1-9, 2020)Article de revue -
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
(Food Microbiology. vol. 92, 2020-07-01)Article de revue -
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
(Food Microbiology. vol. 87, pp. 1-10, 2020)Article de revue -
Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine
(Food Chemistry. vol. 311, pp. 125881, 2020-05-01)Article de revueLibre accès -
Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking
(OENO One. vol. 54, n° 1, pp. 37-47, 2020)Article de revue -
Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit
(Journal of Natural Products. vol. 83, n° 5, pp. 1611-1622, 2020-04-28)Article de revueLibre accès -
Separation and isolation of major polyphenols from maritime pine (Pinus pinaster) knots by two-step centrifugal partition chromatography monitored by LC-MS and NMR spectroscopy
(Journal of Separation Science. vol. online first, pp. 1-9, 2020)Article de revue -
Les applications antibactériennes des bactériophages
(Virologie. vol. 24, n° 1, pp. 23-36, 2020-02-01)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, pp. 109068, 2020-01-01)Article de revue -
Iridoid glycosides from the Tunisian Citharexylum spinosum L.: Isolation, structure elucidation, biological evaluation, molecular docking and SAR analysis
(Industrial Crops and Products. vol. 151, 2020-05-04)Article de revue