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Le curetage utilisé contre les maladies du bois permet-il aussi de conserver la qualité des vins ?
(Union Girondine des Vins de Bordeaux. n° 1171, pp. 56-58, 2019)Article de revue -
Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations
(Yeast. vol. 35, n° 1, pp. 141-156, 2018)Article de revue -
Complete genome sequence of lytic Oenococcus oeni bacteriophage OE33PA
(Microbiology Resource Announcements. vol. 7, n° 6, pp. 1-2, 2018)Article de revue -
Identification and analysis of piperitone in red wines
(Food Chemistry. vol. 206, pp. 191-196, 2016-03-19)Article de revue -
Reduced obesity, diabetes and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier
(American Journal of Physiology. Endocrinology and Metabolism. vol. 314, n° 4, pp. E334-E352, 2018)Article de revue -
Identification of dialkylpyrazines off-flavors in oak wood
(Journal of Agricultural and Food Chemistry. vol. 67, n° 36, pp. 10137-10144, 2019)Article de revue -
Silicon carbide (SiC) membranes in œnology: a laboratory-scale study
(OENO One. vol. 54, n° 4, pp. 719-732, 2020)Article de revue -
Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening
(Food Chemistry. vol. 266, pp. 245-253, 2018)Article de revue -
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 63, n° 40, pp. 8879-8889, 2015-09-30)Article de revue -
Toward a molecular inderstanding of the typicality of chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut
(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017)Article de revue