Navigation Oenologie - UMR 1366 par Etablissement "Bordeaux INP"
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Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
(American Journal of Enology and Viticulture. vol. 71, pp. 1-9, 2020)Article de revue -
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
(Food Microbiology. vol. 92, 2020-07-01)Article de revue -
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
(Food Microbiology. vol. 87, pp. 1-10, 2020)Article de revue -
Carbohydrate metabolism in Oenococcus oeni: a genomic insight
(BMC Genomics. vol. 17, n° 1, 2016-12-01)Article de revue -
Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis
(Annals of Microbiology. vol. 69, n° 12, pp. 1217-1225, 2019)Article de revue -
Production of Fungal Nanochitosan Using High-Pressure Water Jet System for Biomedical Applications
(Materials. vol. 15, n° 4, pp. 1375, 2022-02)Article de revueLibre accès -
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 -
Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization.
(Food Microbiology. vol. 53, n° Pt A, pp. 10-17, 2016-02-01)Article de revue -
Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines.
(Genome Biology and Evolution. vol. 7, n° 6, pp. 1506-18, 2015-05-14)Article de revueLibre accès -
Brettanomyces bruxellensis : overview of the genetic and phenotypic diversity of an anthropized yeast
(Molecular Ecology, 2022-03-23)Article de revueLibre accès -
Oenococcus oeni Exopolysaccharide biosynthesis, a tool to improve malolactic starter performance
(Frontiers in Microbiology. vol. 9, pp. 1-14, 2018)Article de revue -
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 -
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 -
How terroir shapes aromatic typicity in grapes and wines (Part II)
(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès -
How terroir shapes aromatic typicity in grapes and wines (Part I)
(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès -
Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine
(OENO One. vol. 52, n° 1, pp. 57-65, 2018)Article de revueLibre accès -
Chiral analysis of E-ε-viniferin enantiomers, towards a new chemotaxonomic marker of the vine
(Journal of the Science of Food and Agriculture. vol. 103, pp. 2295-2303, 2023-01)Article de revueLibre accès -
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?
(OENO One. vol. 56, n° 1, pp. 101-116, 2022-02)Article de revueLibre accès -
Distribution of Oenococcus oeni populations in natural habitats
(Applied Microbiology and Biotechnology. vol. 103, n° 7, pp. 2937-2945, 2019-02-20)Article de revueLibre accès -
Understanding scion-rootstock interactions at the graft interface of grapevine
(XII International Conference on Grapevine Breeding and Genetics, 12. International Conference on Grapevine Breeding and Genetics, Conférence, Bordeaux, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...)