Recherche
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Isolation and structure elucidation of bioactive compounds from the roots of the Tunisian Ononis angustissima L.
(Bioorganic and Medicinal Chemistry Letters. vol. 25, n° 18, pp. 3825-30, 2015-09-15)Article de revue -
Procédés innovants pour la stabilisation microbiologiques des vins
(Lettre international. n° 73, 2015-09)Article de revue -
Gallotannins and Tannic Acid: First Chemical Syntheses and In Vitro Inhibitory Activity on Alzheimer's Amyloid β-Peptide Aggregation.
(Angewandte Chemie International Edition. vol. 54, n° 28, pp. 8217-21, 2015-07-06)Article de revue -
A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must
(Journal of Microbiological Methods. vol. 119, pp. 176-179, 2015-12-01)Article de revue -
A Systems Approach to Elucidate Heterosis of Protein Abundances in Yeast
(Molecular and Cellular Proteomics. vol. 14, n° 8, pp. 2056-2071, 2015-05-13)Article de revue -
The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.
(FEMS Yeast Research. vol. 15, n° 5, pp. fov045, 2015-08-01)Article de revue -
Nitrogen modulation of yeast fitness and viability during sparkling wine production
(Food Microbiology. vol. 54, pp. 106-114, 2015-10-19)Article de revue -
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
(International Journal of Food Microbiology. vol. 207, pp. 40-48, 2015-08-17)Article de revue -
Contribution à l’étude de l’arôme de fruits confits dans les vins liquoreux de pourriture noble. Mise en évidence d’un « accord aromatique » impliquant des composés clés.
(Revue des Oenologues. n° 156, pp. 49-52, 2015-07)Article de revue -
Acquisitions récentes sur les paramètres fermentaires influençant la saveur sucrée des vins secs.
(Revue des Oenologues. n° 156, pp. 26-28, 2015-07)Article de revue