Recherche
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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 -
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 -
Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography–Gustatometry and Fourier Transform Mass Spectrometry
(Analytical Chemistry. vol. 83, n° 24, pp. 9629-9637, 2011-12-15)Article de revueLibre accès -
Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
(OENO One. vol. 57, n° 2, pp. 1 - 12, 2023-04-05)Article de revueLibre accès -
Secondary Metabolism Rearrangements in Linum usitatissimum L. after Biostimulation of Roots with COS Oligosaccharides from Fungal Cell Wall
(Molecules. vol. 27, n° 7, 2022-04)Article de revueLibre accès -
High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
(Food Microbiology. vol. 112, 2023-01)Article de revueLibre accès