Recherche
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Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse?
(Foods. vol. 10, n° 9, 2021)Article de revueLibre accès -
Outcome prediction with a social cognitive battery: a multicenter longitudinal study
(npj Schizophrenia. vol. 7, n° 1, 2021-05-26)Article de revueLibre accès -
Sap Flow Disruption in Grapevine Is the Early Signal Predicting the Structural, Functional, and Genetic Responses to Esca Disease
(Frontiers in Plant Science. vol. 12, pp. 695846, 2021-07-01)Article de revueLibre accès -
Global warming and wine quality: Are we close to the tipping point?
(Oeno One. vol. 55, n° 3, pp. 353-361, 2021)Article de revueLibre accès -
Understanding and managing nitrogen nutrition in grapevine: a review
(OENO One. vol. 55, n° 1, pp. 1-43, 2021-01-04)Article de revueLibre accès -
Specificity and origin of the stability of the sr isotopic ratio in champagne wines
(Molecules. vol. 26, n° 16, 2021)Article de revueLibre accès -
The sensory space of wines: From concept to evaluation and description. a review
(Foods. vol. 10, n° 6, 2021)Article de revueLibre accès -
Effect of double thermal and electrochemical oxidation on titanium alloys for medical applications
(Applied Surface Science. vol. 563, pp. 150340, 2021-10-01)Article de revueLibre accès -
Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process
(Oeno One. vol. 55, n° 3, pp. 39-51, 2021-07-15)Article de revueLibre accès -
Vers une réévaluation des teneurs de référence du phosphore dans les récoltes : quelles conséquences pour le calcul de la fertilisation ?
(15. Rencontres Comifer-Gemas, FR, Clermont-ferrand)Autre communication scientifique (congrès sans actes - poster - séminaire...)