Recherche
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Dietary and lifestyle habits of drinkers with preference for alcoholic beverage: Does it really matter for public health? a review of the evidence
(Oeno One. vol. 55, n° 4, 2021-10)Article de revueLibre accès -
QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine
(Applied Microbiology and Biotechnology. vol. 105, n° 12, pp. 5053-5066, 2021)Article de revue -
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
(Food Microbiology. vol. 100, 2021)Article de revue -
Désinfection et nettoyage des chais : quelles sont les pratiques en période de Covid-19 ?
(Revue Française d'Oenologie. n° 299, pp. 18-23, 2020-05-01)Article de revue -
Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines
(Food Quality and Preference. vol. 94, 2021)Article de revue -
Récupération des capacités olfactives : un entraînement particulier est possible chez les professionnels du vin !
(Revue Française d'Oenologie. n° 299, pp. 25-29, 2020-05-01)Article de revue -
Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content
(MethodsX. vol. 7, pp. 100961, 2020)Article de revue -
Polyethylene glycol crowding effect on hyaluronidase activity monitored by capillary electrophoresis
(Analytical and Bioanalytical Chemistry. vol. 412, n° 17, pp. 4195–4207, 2020-05-06)Article de revue -
Grapes and their derivatives in modulation of cognitive decline: a critical review of epidemiological and randomized-controlled trials in humans.
(Critical Reviews in Food Science and Nutrition. vol. 61, n° 4, pp. 566-576, 2021-01-01)Article de revue -
Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
(Journal of Agricultural and Food Chemistry. vol. 69, n° 15, pp. 4509-4517, 2021)Article de revue