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Exploration of viral diversity in fermented foods of plant origin
Communication dans un congrès -
Impact de l'acidification à la mise en bouteille par l'acide fumarique sur le vieillissement d’un vin rouge après 24 mois
Communication dans un congrèsLibre acceso -
Validation of a routine HPLC method for added fumaric acid determination in wines
Communication dans un congrèsLibre acceso -
Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries
(OENO One. vol. 54, n° 1, pp. 49-61, 2020-02-04)Article de revue -
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revueLibre acceso -
Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
(Food Chemistry. vol. 359, 2021)Article de revueLibre acceso -
Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines
(Food Quality and Preference. vol. 87, 2021)Article de revueLibre acceso