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Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea
(LWT. vol. 154, 2022-01-15)Article de revueLibre acceso -
Anthocyanins promote learning through modulation of synaptic plasticity related proteins in an animal model of ageing
(Antioxidants. vol. 10, n° 8, 2021)Article de revueLibre acceso -
Réchauffement climatique et acceptabilité des vins par le consommateur.
(Revue des Oenologues. n° 161, pp. 56-58, 2016-09)Article de revue -
Yeast and filamentous fungi microbial communities in organic red grape juice : effect of vintage, maturity stage, SO2, and bioprotection
(Frontiers in Microbiology. vol. 12, 2021-12-24)Article de revueLibre acceso -
Rose Wine Market: Anything but Colour?
(Foods. vol. 9, n° 1850, 2020-12-11)Article de revueLibre acceso -
Aromatic maturity is a cornerstone of terroir expression in red wine
(Oeno One. vol. 56, n° 2, pp. 335-351, 2022-06-24)Article de revueLibre acceso -
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
(LWT. vol. 149, 2021)Article de revueLibre acceso -
Micropropagation of Carob tree (Ceratonia siliqua L.) by cotyledonary buds
(Journal of Materials and Environmental Science. vol. 7, n° 12, pp. 4850-4859, 2016-12-30)Article de revueLibre acceso -
Oxyresveratrol and Gnetol Glucuronide Metabolites: Chemical Production, Structural Identification, Metabolism by Human and Rat Liver Fractions, and In Vitro Anti-inflammatory Properties
(Journal of Agricultural and Food Chemistry. vol. 70, n° 41, pp. 13082-13092, 2022-10-19)Article de revueLibre acceso -
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