Recherche
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Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
(Food Chemistry. vol. 199, pp. 711-719, 2016-05-01)Article de revue -
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
(Food Chemistry. vol. 203, pp. 41-48, 2016-07-01)Article de revue -
Phenolic contents and bioactive potential of peach fruit extracts.
(Food Chemistry. vol. 202, pp. 212-20, 2016-07-01)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 -
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 2, pp. 451-460, 2016-01-06)Article de revue -
Microsatellite analysis of Saccharomyces uvarum diversity
(FEMS Yeast Research. vol. 16, n° 2, 2016-01-14)Article de revue -
Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates.
(Applied and Environmental Microbiology. vol. 82, n° 10, pp. 2909-2918, 2016-05-15)Article de revue -
The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges.
(Frontiers in Microbiology. vol. 6, pp. 1563, 2016-01-11)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