Search
-
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
(Food Chemistry. vol. 210, pp. 500-511, 2016)Article de revue -
Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines
(2021)Chapitre d'ouvrage -
Glucosinolates
(Springer, 2017)Direction d'ouvrage -
Sweeteners - Pharmacology, Biotechnology & Applications
(Springer, 2018)Direction d'ouvrage -
La fermentation malolactique dans les vins de base de cognac : Une étape peu suivie mais très fréquente
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. vol. 47, n° 175, pp. 30-32, 2020-04-01)Article de revue -
New E-miyabenol isomer isolated from grapevine cane using centrifugal partition chromatography guided by mass spectrometry
(Tetrahedron. vol. 71, n° 20, pp. 3138-3142, 2015-05-20)Article de revue -
The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese
(Journal of Dairy Science. vol. 99, n° 4, pp. 2502-2511, 2016-04)Article de revue -
Identification of bioactive compounds from Fraxinus angustifolia extracts with anti- NADH oxidase activity of bovine milk xanthine oxidoreductase.
(Turkish Journal of Biology. vol. 43, pp. 133-147, 2019-01-01)Article de revue -
Wine clarification with rotating and vibrating filtration (RVF): investigation of the impact of membrane material, wine composition and operating conditions
(Journal of Membrane Science. vol. 513, pp. 47-57, 2016-09-01)Article de revue -
Transfer of Tannin Characteristics from Grape Skins or Seeds to Wine-Like Solutions and their Impact on Potential Astringency
(LWT - Food Science and Technology. vol. 63, n° 1, pp. 667-676, 2015-09)Article de revue