Recherche
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Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
(Food Microbiology. vol. 100, 2021)Article de revue -
Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines
(Food Quality and Preference. vol. 94, 2021)Article de revue -
Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
(Journal of Agricultural and Food Chemistry. vol. 69, n° 15, pp. 4509-4517, 2021)Article de revue -
Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels
(Food Chemistry. vol. 342, 2021)Article de revue -
Phytochemical analysis, neuroprotective, anticholinesterase, cytotoxic and catalase potentials of Opuntia microdasys var. rufida and Opuntia leptocaulis
(Chemistry Africa. vol. 4, n° 2, pp. 285-298, 2021-02-10)Article de revue -
Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches
(Journal of Chromatography A. vol. 1637, 2021-01-25)Article de revue -
Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine
(Food Control. vol. 121, 2021-03)Article de revue -
Stilbenes at Low Micromolar Concentrations Mitigate the NO, TNF-α, IL-1β and ROS Production in LPS-Stimulated Murine Macrophages
(Journal of Biologically Active Products from Nature. vol. 11, n° 3, pp. 212-222, 2021)Article de revue -
Effect of Dermaseptin S4 on C. albicans Growth and EAP1 and HWP1 Gene Expression
(Probiotics and Antimicrobial Proteins. vol. 13, n° 1, pp. 287-298, 2021-02)Article de revue -
Use of alimentary film for selective sorption of haloanisoles from contaminated red wine
(Food Chemistry. vol. 350, 2021)Article de revue