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Vinification and aging: how much oxygen to add and when?
(IVES Technical Reviews vine and wine, 2020-01-31)Article de revue -
Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-β and α-Synuclein, and Neuroprotection.
(Journal of Agricultural and Food Chemistry. vol. 64, n° 41, pp. 7722-7732, 2016-10-19)Article de revue -
Promising neuroprotective effects of oligostilbenes
(Nutrition and Aging. vol. 3, n° 1, pp. 49-54, 2015-05-21)Article de revue -
Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
(Recent Patents on Food, Nutrition and Agriculture. vol. 11, n° 1, pp. 27-39, 2020-04-29)Article de revue -
Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
(LWT - Food Science and Technology. vol. 69, pp. 382-389, 2016-02-01)Article de revue -
Spectroscopic and theoretical investigations of phenolic acids in white wines
(Food Chemistry. vol. 221, pp. 568-575, 2017-04-15)Article de revue -
Impact de l’obturateur sur le vieillissement des vins en bouteille Partie 1/3 – Caractérisation des transferts d’oxygène de bouchons en liège
(Revue des Oenologues. n° 170, pp. 40-43, 2018-12-01)Article de revue -
Vitis vinifera canes, a source of stilbenoids against downy mildew
(OENO One. vol. 50, n° 3, pp. 137-143, 2016-05-01)Article de revue -
Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review
(Trends in Food Science and Technology. vol. 112, pp. 362-381, 2021)Article de revue -
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
(Food Chemistry. vol. 361, 2021)Article de revue