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Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse?
(Foods. vol. 10, n° 9, 2021)Article de revueOpen access -
The sensory space of wines: From concept to evaluation and description. a review
(Foods. vol. 10, n° 6, 2021)Article de revueOpen access -
Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process
(Oeno One. vol. 55, n° 3, pp. 39-51, 2021-07-15)Article de revueOpen access -
Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes
(Oeno One. vol. 55, n° 2, pp. 381-402, 2021)Article de revueOpen access -
Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells
(Foods. vol. 10, n° 3, 2021-03-05)Article de revueOpen access -
MS- and NMR-metabolomic tools for the discrimination of wines: Applications for authenticity
(Academic Press, 2021)Chapitre d'ouvrage -
Encapsulation of epsilon-Viniferin into Multi-Lamellar Liposomes: Development of a Rapid, Easy and Cost-Efficient Separation Method to Determine the Encapsulation Efficiency
(Pharmaceutics. vol. 13, n° 4, pp. 566, 2021)Article de revueOpen access -
Protection and reversion role of a pure stilbene extract from grapevine shoot and its major compounds against an induced oxidative stress
(Journal of Functional Foods. vol. 79, 2021)Article de revueOpen access -
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
(LWT. vol. 149, 2021)Article de revueOpen access -
Anthocyanins promote learning through modulation of synaptic plasticity related proteins in an animal model of ageing
(Antioxidants. vol. 10, n° 8, 2021)Article de revueOpen access