Recherche
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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
(Journal of the Science of Food and Agriculture. vol. 97, n° 12, pp. 4046-4057, 2017)Article de revueLibre accès -
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
(Applied Microbiology and Biotechnology. vol. 101, n° 20, pp. 7603-7620, 2017-09-14)Article de revue -
Chronic hypoxia aggravates monocrotaline-induced pulmonary arterial hypertension: a rodent relevant model to the human severe form of the disease.
(Respiratory Research. vol. 18, n° 1, pp. 47, 2017-03-14)Article de revue -
Poisoning by synthetic cathinones: Consumption behaviour and clinical description from 11 cases recorded by the Addictovigilance Centre of Bordeaux
(Toxicologie Analytique et Clinique. vol. 29, n° 1, pp. 34-40, 2017-02-01)Article de revue -
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017-01-26)Article de revueLibre accès -
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
(Food Research International. vol. 98, pp. 68-78, 2017)Article de revue