Recherche
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Understanding scion/rootstock interactions at the graft interface of grapevine
Communication dans un congrès -
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
(Journal of the Science of Food and Agriculture. vol. 97, n° 12, pp. 4046-4057, 2017)Article de revueLibre accès -
Trace element bioavailability, yield and seed quality of rapeseed (Brassica napus L.) modulated by biochar incorporation into a contaminated technosol
(13th International Phytotechnologies Conference: Plant-Based Solutions for Environmental Problems from Lab to Field, CN, Hangzhou City, 2016)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Modulation of metal bioavailability for two earthworm species by the use of biochar
(13th International Phytotechnologies Conference: Plant-Based Solutions for Environmental Problems from Lab to Field, CN, Hangzhou City, 2016)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Biochemical survey of the polar head of plant glycosylinositolphosphoceramides unravels broad diversity
(Phytochemistry. vol. 96, pp. 191–200, 2013)Article de revue -
Modulation of metal bioavailability for two earthworm species by the use of biochar
Communication dans un congrès -
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
(Food Research International. vol. 98, pp. 68-78, 2017)Article de revue -
Assessment of the effect of environmental factors on the antagonism of bacillus amyloliquefaciens and trichoderma harzianum to colletotrichum acutatum
(Advances in Microbiology. vol. 7, n° 11, pp. 729-742, 2017)Article de revue -
Comparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.
(Journal of Agricultural and Food Chemistry. vol. 65, n° 16, pp. 3320-3329, 2017)Article de revue -
Corrigendum to “A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must” [J. Microbiol. Methods 119 (2015) 176–179]
(Journal of Microbiological Methods. vol. 127, pp. 243-243, 2016)Article de revue