Recherche
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Phage Encounters Recorded in CRISPR Arrays in the Genus Oenococcus
(Viruses. vol. 15, n° 1, pp. 15, 2022-12-20)Article de revueLibre accès -
Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet
(Journal of Agricultural and Food Chemistry. vol. 71, n° 43, pp. 16248-16259, 2023-10-20)Article de revueLibre accès -
Endo metabolomic profiling of flor and wine yeasts reveals a positive correlation between intracellular metabolite load and the specific glycolytic flux during wine fermentation
(Frontiers in Microbiology. vol. 14, 2023-10-19)Article de revueLibre accès -
Verbascoside and rare flavone glucosides from Citharexylum spinosum L. flowers as antihyperglycemic agents: Isolation, α-amylase inhibition, molecular docking and drug-likeness prediction
(Journal of Molecular Structure. vol. 1312, pp. 138529, 2024-09-01)Article de revue -
Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
(Food Microbiology. vol. 120, pp. 104463, 2024-06-01)Article de revue -
Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation
(Journal of Biotechnology. vol. 390, pp. 28-38, 2024-07-01)Article de revueLibre accès -
Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis
(Food Chemistry. vol. 451, pp. 139503, 2024-09-01)Article de revue -
Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives
(Food Chemistry. vol. 439, pp. 138121, 2024-05-01)Article de revue -
Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits
(Journal of Agricultural and Food Chemistry. vol. 72, n° 2, pp. 1244-1255, 2024-01-03)Article de revue -
Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment
(Food Chemistry. vol. 437, pp. 137859, 2024-03-01)Article de revue