Recherche
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The use of nanofiltration membranes for the fractionation of polyphenols from grape pomace extracts
(Oeno One. vol. 53, n° 1, pp. 11-26, 2019)Article de revue -
Incidence de la perméabilité à l’oxygène de l’obturateur sur l’évolution des vins sur une période de 10 ans. Partie 2/3 : Le cas du sauvignon blanc
(Revue des Oenologues. n° 171, pp. 50-53, 2019-03-01)Article de revue -
"French Phage Network" Annual Conference 2018-Fourth Meeting Report
(Viruses. vol. 11, n° 5, pp. 1-10, 2019)Article de revue -
Oenologie et Neurosciences. Comment le cerveau donne du sens aux composants du vin ?
(Union Girondine des Vins de Bordeaux. n° 1160, pp. 50-51, 2019)Article de revue -
H-1 NMR metabolomics applied to Bordeaux red wines
(Food Chemistry. vol. 301, pp. 1-9, 2019)Article de revue -
From flavanols biosynthesis to wine tannins: what place for grape seeds?
(Journal of Agricultural and Food Chemistry. vol. 67, n° 5, pp. 1325-1343, 2019)Article de revue -
Wine authenticity by quantitative 1H NMR versus multitechnique analysis: a case study
(Food Analytical Methods. vol. 12, n° 4, pp. 956-965, 2019)Article de revue -
Genotoxic and genoprotective effects induced by a stilbene extract in HepG2 cells (Book of abstracts)
(55. Congress of the European-Societies-of-Toxicology (EUROTOX) - Toxicology - Science Providing Solutions, Congrès, Helsinki, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Lysogeny in the lactic acid bacterium Oenococcus oeni is responsible for modified colony morphology on red grape juice agar
(Applied and Environmental Microbiology. vol. 85, n° 19, pp. 1-16, 2019)Article de revue -
Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
(Oeno One. vol. 53, n° 2, pp. 95-105, 2019)Article de revue