Recherche
-
Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine
(Journal of Natural Products. vol. 79, n° 10, pp. 2432-2438, 2016-09-29)Article de revueLibre accès -
Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
(Journal of Agricultural and Food Chemistry. vol. 63, n° 1, pp. 304-311, 2014-12-31)Article de revueLibre accès -
Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry
(Analytical and Bioanalytical Chemistry. vol. 408, n° 14, pp. 3789-3799, 2016-03-21)Article de revueLibre accès -
Influence of ethanol content on sweetness and bitterness perception in dry wines
(LWT - Food Science and Technology. vol. 87, pp. 61-66, 2018)Article de revueLibre accès -
How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.
(Analytica Chimica Acta. vol. 888, pp. 191-8, 2015-08-12)Article de revueLibre accès -
Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
(OENO One. vol. 51, n° 3, pp. 309, 2017-09-26)Article de revueLibre accès -
Contribution of oak lignans to wine taste: Chemical identification, sensory characterization and quantification
(Tetrahedron. vol. 71, n° 20, pp. 3148-3156, 2014-07-30)Article de revueLibre accès -
A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330
(Carbohydrate Polymers. vol. 179, pp. 10-18, 2018)Article de revue -
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars.
(PLoS ONE. vol. 14, n° 12, pp. 1-17, 2019-12-18)Article de revue