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Aromatic maturity is a cornerstone of terroir expression in red wine
(Oeno One. vol. 56, n° 2, pp. 335-351, 2022-06-24)Article de revueOpen access -
A new experimental design to study inflammation-related versus non-inflammation-related depression in mice.
(Journal of Neuroinflammation. vol. 18, n° 1, pp. 290, 2021-12-11)Article de revueOpen access -
Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption
(Metabolites. vol. 14, n° 4, pp. 190, 2024-03-28)Article de revueOpen access -
Electronic knowledge books (eK-Books) as a medium to capitalise on and transfer scientific, engineering, operational, technological and craft knowledge
(PLoS ONE, 2024-05-17)Article de revueOpen access -
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
(International Journal of Food Microbiology. vol. 413, pp. 110583, 2024-03-01)Article de revueOpen access -
Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine
(Applied Sciences. vol. 14, n° 4, pp. 1522, 2024-02-14)Article de revueOpen access -
From acidity to sweetness: a comprehensive review of carbon accumulation in grape berries
(Molecular Horticulture. vol. 4, n° 1, 2024-06-05)Article de revueOpen access -
Xylem-dwelling pathogen unaffected by local xylem vessel network properties in grapevines (Vitis spp.)
(Annals of Botany. vol. 133, n° 4, pp. 521-532, 2024-02-09)Article de revueOpen access -
Smart selection of soil microbes for resilient and sustainable viticulture
(Plant Journal. vol. 118, n° 5, pp. 1258-1267, 2024-02-08)Article de revueOpen access