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Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
(Food Microbiology. vol. 120, pp. 104463, 2024-06-01)Article de revue -
Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation
(Journal of Biotechnology. vol. 390, pp. 28-38, 2024-07-01)Article de revueOpen access -
The effect of unloading and ejection conditions on the properties of pharmaceutical tablets
(International Journal of Pharmaceutics. vol. 658, pp. 124150, 2024-06-10)Article de revue -
Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment
(Food Chemistry. vol. 437, pp. 137859, 2024-03-01)Article de revue -
n alternative to the Navier–Stokes equation based on the conservation of acceleration
(Journal of Fluid Mechanics Papers (JFM). vol. 978, 2024-01-10)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 -
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 -
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 -
Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature
(OENO One. vol. 58, n° 2, 2024-04-02)Article de revueOpen access -
Influence of manufacturing process-induced geometrical defects on the energy absorption capacity of polymer lattice structures
(Defence Technology. vol. 35, pp. 47-59, 2024-05-01)Article de revueOpen access