Recherche
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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 -
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 -
Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors
(Foods. vol. 9, n° 1396, 2020-10-02)Article de revueLibre accès -
SK8 : Un service institutionnel de gestion et d'hébergement d'applications Shiny
PosterLibre accès -
Starch depletion in the xylem and phloem ray parenchyma of grapevine stems under drought
(AoB Plants. vol. 15, n° 5, 2023-10)Article de revueLibre accès