Recherche
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Study of potential anti-inflammatory effects of red wine extract and resveratrol through a modulation of interleukin-1-Beta in macrophages
(Nutrients. vol. 10, n° 12, pp. 1-17, 2018)Article de revue -
Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
(PLoS ONE. vol. 13, n° 1, pp. 1-23, 2018)Article de revue -
Diversité génétique et phénotypique des levures du raisin et du vin
(Université de Bordeaux, 2020-07-03)HDRLibre accès -
The effects of a moderate grape temperature increase on berry secondary metabolites
(Oeno One. vol. 53, n° 2, pp. 321-333, 2019)Article de revue -
Genotyping by sequencing and genetic mapping of phenology-relevant and berry quality traits from two grapevine mapping populations
(Abstract Book GBG 2018 – Bordeaux, France 15 – 20 July, 12. International Conference on Grapevine Breeding and Genetics (ICGBG), Conférence, Bordeaux, 2018)Communication dans un congrès avec actes -
Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
(Frontiers in Microbiology. vol. 11, pp. 571067, 2020-01-01)Article de revueLibre accès -
Modification of Chitosan for the Generation of Functional Derivatives
(Applied Sciences (Basel). vol. 9, n° 7, pp. 33 p., 2019)Article de revue -
Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature, a QTL-mapping study
(BMC Genomics. vol. 20, n° 1, pp. 1-17, 2019)Article de revue -
Le curetage utilisé contre les maladies du bois permet-il aussi de conserver la qualité des vins ?
(Union Girondine des Vins de Bordeaux. n° 1171, pp. 56-58, 2019)Article de revue -
Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations
(Yeast. vol. 35, n° 1, pp. 141-156, 2018)Article de revue