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L’arôme des vins rouges de garde à Bordeaux, un grand bouquet odorant. Partie 1/2 : La définition sensorielle
(Revue des Oenologues. n° 160, pp. 41-43, 2016-07)Article de revue -
Evaluation of the potential of high pressure technology as an enological practice for red wines
(Innovative Food Science and Emerging Technologies. vol. 33, pp. 76-83, 2016-02)Article de revue -
Microsatellite analysis of Saccharomyces uvarum diversity
(FEMS Yeast Research. vol. 16, n° 2, 2016-01-14)Article de revue -
Characterization of Tomato-associated Rhizobacteria Recovered from Various Tomato-growing Sites in Tunisia
(Journal of Plant Pathology and Microbiology. vol. 07, n° 05, 2016-01-01)Article de revue -
Biocontrol of Rhizoctonia Root Rot in Tomato and Enhancement of Plant Growth using Rhizobacteria Naturally associated to Tomato
(Journal of Plant Pathology and Microbiology. vol. 7, n° 6, 2016-01-01)Article de revue -
Carbohydrate metabolism in Oenococcus oeni: a genomic insight
(BMC Genomics. vol. 17, n° 1, 2016-12-01)Article de revue -
Evaluation of three Brettanomyces qPCR commercial kits: results from an interlaboratory study
(OENO One. vol. 50, n° 4, 2016-12-21)Article de revue -
Involvement of Heme Oxygenase-1 in particulate matter-induced impairment of NO-dependent relaxation in rat intralobar pulmonary arteries.
(Toxicology in Vitro. vol. 32, pp. 205-11, 2016-04-01)Article de revue -
Trace element bioavailability, yield and seed quality of rapeseed (Brassica napus L.) modulated by biochar incorporation into a contaminated technosol
(Chemosphere. vol. 156, pp. 150-162, 2016-08)Article de revue -
Réchauffement climatique et acceptabilité des vins par le consommateur.
(Revue des Oenologues. n° 161, pp. 56-58, 2016-09)Article de revue