Recherche
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Influence of wine tasting on the color of teeth amongst professional wine tasters of gironde, France: a pilot study
(Journal of Wine Research. vol. 32, n° 2, pp. 67-76, 2021-06)Article de revue -
Characterization of the First Virulent Phage Infecting Oenococcus oeni, the Queen of the Cellars
(Frontiers in Microbiology. vol. 11, 2021)Article de revueLibre accès -
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
(Food Chemistry. vol. 349, 2021-07-01)Article de revue -
Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines
(Food Bioscience. vol. 40, pp. 1-10, 2021-04)Article de revue -
Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
(Food Chemistry. vol. 359, 2021)Article de revueLibre accès -
Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines
(Food Quality and Preference. vol. 87, 2021)Article de revueLibre accès -
Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters - Methodological, Sensory, and Physicochemical Approaches
(Journal of Agricultural and Food Chemistry. vol. 69, n° 34, pp. 9895-9904, 2021)Article de revue -
Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages
(Food Chemistry. vol. 352, 2021)Article de revueLibre accès -
Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection
(Analyst. vol. 146, n° 4, pp. 1386-1401, 2021-02)Article de revueLibre accès -
Distribution of prophages in the oenococcus oeni species
(Microorganisms. vol. 9, n° 4, 2021)Article de revueLibre accès