Recherche
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Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole
(Chemosensory Perception. vol. 10, n° 3, pp. 69-80, 2017-06-17)Article de revue -
Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.
(Applied and Environmental Microbiology. vol. 83, n° 3, 2017-02-01)Article de revueLibre accès -
Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)
(OENO One. vol. 52, n° 1, pp. 45-56, 2018-03-20)Article de revueLibre accès -
Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc): a comparative study of two vintages with contrasted climatic conditions
(BMC Plant Biology. vol. 16, n° 1, 2016-06-28)Article de revue -
Characterization of a new virulent phage infecting the lactic acid bacterium Oenococcus oeni
(Food Microbiology. vol. 54, pp. 167-177, 2016-04-01)Article de revue -
Improvement of an experimental model of oral biofilm
(Microbiota in Health and Disease. vol. 2, n° July 2020, 2020-07-20)Article de revue -
Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
(Oeno One. vol. 53, n° 2, pp. 95-105, 2019)Article de revue -
Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni.
(Food Microbiology. vol. 52, pp. 131-137, 2015-12-01)Article de revue -
Severity of button batteries ingestions: data from French Poison Control Centres between 1999 and 2015
(European Journal of Emergency Medicine. vol. 25, n° 4, pp. e1-e8, 2018)Article de revue -
Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon
(Journal of the Science of Food and Agriculture. vol. 100, n° 5, pp. 1887-1896, 2020-02-04)Article de revue