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Brettanomyces bruxellensis : overview of the genetic and phenotypic diversity of an anthropized yeast
(Molecular Ecology, 2022-03-23)Article de revueLibre acceso -
Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine
(Microorganisms. vol. 7, n° 11, pp. 1-17, 2019-10-26)Article de revueLibre acceso -
Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
(Recent Patents on Food, Nutrition and Agriculture. vol. 11, n° 1, pp. 27-39, 2020-04-29)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 -
A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must
(Journal of Microbiological Methods. vol. 119, pp. 176-179, 2015-12-01)Article de revue -
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
(Food Chemistry. vol. 349, 2021-07-01)Article de revue -
Diversité des Brettanomyces et de leur résistance au SO2. Les nouvelles avancées vers une meilleure gestion du SO2 en vinification.
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. vol. 47, n° 74, pp. 51-53, 2019-12)Article de revue -
The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems
(PLoS ONE. vol. 12, n° 9, pp. e0184652, 2017-09-14)Article de revue -
Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines
(Food Bioscience. vol. 40, pp. 1-10, 2021-04)Article de revue -
Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
(Food Chemistry. vol. 359, 2021)Article de revueLibre acceso