Recherche
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Phenolic contents and bioactive potential of peach fruit extracts.
(Food Chemistry. vol. 202, pp. 212-20, 2016-07-01)Article de revue -
Evaluation of the potential of high pressure technology as an enological practice for red wines
(Innovative Food Science and Emerging Technologies. vol. 33, pp. 76-83, 2016-02)Article de revue -
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 2, pp. 451-460, 2016-01-06)Article de revue -
Microsatellite analysis of Saccharomyces uvarum diversity
(FEMS Yeast Research. vol. 16, n° 2, 2016-01-14)Article de revue -
Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates.
(Applied and Environmental Microbiology. vol. 82, n° 10, pp. 2909-2918, 2016-05-15)Article de revue -
The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges.
(Frontiers in Microbiology. vol. 6, pp. 1563, 2016-01-11)Article de revue -
Characterization of Tomato-associated Rhizobacteria Recovered from Various Tomato-growing Sites in Tunisia
(Journal of Plant Pathology and Microbiology. vol. 07, n° 05, 2016-01-01)Article de revue -
Biocontrol of Rhizoctonia Root Rot in Tomato and Enhancement of Plant Growth using Rhizobacteria Naturally associated to Tomato
(Journal of Plant Pathology and Microbiology. vol. 7, n° 6, 2016-01-01)Article de revue -
Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 43, pp. 8160-8167, 2016-10-21)Article de revue -
Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine
(Journal of Natural Products. vol. 79, n° 10, pp. 2432-2438, 2016-09-29)Article de revueLibre accès