Recherche
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Carbohydrate metabolism in Oenococcus oeni: a genomic insight
(BMC Genomics. vol. 17, n° 1, 2016-12-01)Article de revue -
Molecular Cloning, Expression and Characterization of Oenococcus oeni Priming Glycosyltransferases
(Molecular Biotechnology. vol. 59, n° 8, pp. 323-333, 2017-06-30)Article de revue -
Brettanomyces bruxellensis : overview of the genetic and phenotypic diversity of an anthropized yeast
(Molecular Ecology, 2022-03-23)Article de revueLibre accès -
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 -
Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines
(Oeno One. vol. 55, n° 1, pp. 171-182, 2021-02-17)Article de revueLibre accès -
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 revueAccès réservé -
Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario – A Review
(Frontiers in Plant Science. vol. 12, pp. 1-26, 2021-03-22)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 -
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 -
Approches sensorielle et analytique de l’arôme fruité des vins rouges. Influence majeure de la souche de levures.
(Revue des Oenologues. n° 157, pp. 15-18, 2015-09)Article de revueLibre accès