Recherche
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Stilbenes as a sustainable alternative to sulfur dioxide in wines
Communication dans un congrèsLibre accès -
Impact de l'acidification à la mise en bouteille par l'acide fumarique sur le vieillissement d’un vin rouge après 24 mois
Communication dans un congrèsLibre accès -
Phenolic potential of new red hybrid grape varieties to produce quality wines and identification by the malvin
Communication dans un congrèsLibre accès -
Validation of a routine HPLC method for added fumaric acid determination in wines
Communication dans un congrèsLibre accès -
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revueLibre accès -
Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
(Food Chemistry. vol. 359, 2021)Article de revueLibre accès -
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 accès -
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 accès -
Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines
(Food Quality and Preference. vol. 87, 2021)Article de revueLibre accès