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Alternative mthods to SO2 for microbiological stabilization of wine
(Comprehensive Reviews in Food Science and Food Safety. vol. 18, n° 2, pp. 455-479, 2019)Article de revue -
Hydroxytyrosol protects from aging process via AMPK and autophagy; a review of its effects on cancer, metabolic syndrome, osteoporosis, immune-mediated and neurodegenerative diseases
(Pharmacological Research. vol. 143, pp. 58-72, 2019)Article de revue -
Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics
(Journal of Applied Microbiology. vol. 120, n° 1, pp. 152-164, 2015-12-08)Article de revue -
Study of Potassium Hydrogen Tartrate Unseeded Batch Crystallization for Tracking Optimum Cooling Mode.
(Oriental Journal of Chemistry. vol. 31, n° 1, pp. 249-255, 2015-03-18)Article de revue -
Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity
(Journal of Functional Foods. vol. 59, pp. 138-147, 2019)Article de revue -
Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds.
(Journal of Applied Microbiology. vol. 125, n° 4, pp. 1117-1127, 2018-10-01)Article de revueOpen access -
Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution
(OENO One. vol. 53, n° 3, 2019-08-06)Article de revue -
Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
(Food Chemistry. vol. 278, pp. 460-468, 2019)Article de revue -
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine
(Analytica Chimica Acta. vol. 1001, pp. 168-178, 2018)Article de revue -
Chemistry, bioactivity and biosynthesis of cyanobacterial alkylresorcinols
(Natural Product Reports. vol. 36, n° 10, pp. 1437-1461, 2019)Article de revue