Recherche
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Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages
(Food Chemistry. vol. 352, 2021)Article de revueLibre accès -
Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection
(Analyst. vol. 146, n° 4, pp. 1386-1401, 2021-02)Article de revueLibre accès -
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 -
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
(International Journal of Food Microbiology. vol. 207, pp. 40-48, 2015-08-17)Article de revue -
Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines
(Food Chemistry. vol. 220, pp. 498-504, 2016-10-05)Article de revue -
Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
(Journal of Agricultural and Food Chemistry. vol. 69, n° 15, pp. 4509-4517, 2021)Article de revue -
Mitochondria inheritance is a key factor for tolerance to dehydration in wine yeast production
(Letters in Applied Microbiology. vol. 60, n° 3, pp. 217-222, 2014-11-27)Article de revue -
Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc
(Journal of the Science of Food and Agriculture. vol. 97, n° 4, pp. 1267-1275, 2017-03-15)Article de revue -
QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine
(Applied Microbiology and Biotechnology. vol. 105, n° 12, pp. 5053-5066, 2021)Article de revue -
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
(Food Microbiology. vol. 100, 2021)Article de revue