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Strategies for the identification and sensory evaluation of volatile constituents in wine
(Comprehensive Reviews in Food Science and Food Safety. vol. 20, n° 5, pp. 4549-4583, 2021)Article de revueAcceso reservado -
Metabolic, organoleptic and transcriptomic impact of saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters
(International Journal of Molecular Sciences. vol. 22, n° 8, 2021)Article de revueLibre acceso -
Grapevine decline is associated with difference in soil microbial composition and activity
(Oeno One. vol. 55, n° 3, pp. 67-84, 2021)Article de revueLibre acceso -
Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
(Journal of Agricultural and Food Chemistry. vol. 59, n° 5, pp. 2004-2010, 2011-03-09)Article de revueLibre acceso -
Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
(Journal of Agricultural and Food Chemistry. vol. 63, n° 1, pp. 304-311, 2014-12-31)Article de revueLibre acceso -
Phage-host interactions as a driver of population dynamics during wine fermentation: Betting on underdogs
(International Journal of Food Microbiology, 2022-12-16)Article de revueLibre acceso -
Sensory characterisation of Bordeaux red wines produced without added sulfites
(OENO One. vol. 54, n° 4, pp. 733-743, 2020-10-20)Article de revueLibre acceso -
Microbial stabilization of grape musts and wines using coiled UV-C reactor
(OENO One. vol. 54, n° 1, 2020-03-02)Article de revueLibre acceso -
1 H-NMR metabolomics for wine screening and analysis
(Oeno One. vol. 57, n° 1, pp. 15-31, 2023-01-03)Article de revueLibre acceso -
Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity
(Food Microbiology. vol. 109, pp. 104121, 2023-02)Article de revueLibre acceso