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Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine.
(Food Microbiology. vol. 78, pp. 155-163, 2019)Article de revue -
Draft genome sequence of the candida zemplinina (syn., Starmerella bacillaris) type strain CBS 9494 (vol 7, e00872-18, 2018)
(Microbiology Resource Announcements. vol. 7, n° 10, pp. 1 p., 2018)Article de revue -
New Insights Into Wine Yeast Diversities
(Springer, 2019)Chapitre d'ouvrage -
New advances on the Brettanomyces bruxellensis biofilm mode of life.
(International Journal of Food Microbiology. vol. 318, pp. 108464, 2020-04-02)Article de revue -
Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries
(OENO One. vol. 54, n° 1, pp. 49-61, 2020-02-04)Article de revue -
Major changes in grapevine wood microbiota are associated with the onset of esca, a devastating trunk disease
(Environmental Microbiology, 2020-08-04)Article de revue -
Triterpenoids from Quercus petraea: identification in wines and spirits and sensory assessment
(Journal of Natural Products. vol. 82, n° 2, pp. 265-275, 2019)Article de revueLibre acceso -
Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine
(Journal of Natural Products. vol. 79, n° 10, pp. 2432-2438, 2016-09-29)Article de revueLibre acceso -
Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry
(Analytical and Bioanalytical Chemistry. vol. 408, n° 14, pp. 3789-3799, 2016-03-21)Article de revueLibre acceso -
Influence of ethanol content on sweetness and bitterness perception in dry wines
(LWT - Food Science and Technology. vol. 87, pp. 61-66, 2018)Article de revueLibre acceso