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Oxidative Transformation of Dihydroflavonols and Flavan-3-ols by Anthocyanidin Synthase from Vitis vinifera
(Molecules. vol. 27, n° 3, pp. 1047, 2022-02-03)Article de revueLibre accès -
Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse?
(Foods. vol. 10, n° 9, 2021)Article de revueLibre accès -
High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
(Food Microbiology. vol. 112, 2023-01)Article de revueLibre accès -
Outcome prediction with a social cognitive battery: a multicenter longitudinal study
(npj Schizophrenia. vol. 7, n° 1, 2021-05-26)Article de revueLibre accès -
Instantaneous frequency estimation of FM signals by Psi_B-energy operator
(Electronics Letters. vol. 47, n° 10, pp. 623-624, 2011-05)Article de revue -
How terroir shapes aromatic typicity in grapes and wines (Part II)
(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès -
How terroir shapes aromatic typicity in grapes and wines (Part I)
(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès -
Sci. Adv.
(Science Advances. vol. 4, n° 1, pp. 1-9, 2018)Article de revue -
Sci. Adv.
(Science Advances. vol. 4, n° 1, pp. 1-9, 2018)Article de revue -
Ce qu'on peut apprendre du passé pour répondre aux défis de demain
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. n° 189, pp. 7-9, 2023-09)Article de revue