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Subcritical water : an original eco-sustainable process for wine lees valorization ?
(In Vino Analytica Scientia 2022, In Vino Analytica Scientia 2022, de, Neustadt an der Weinstraße, 2022-07-03)Autre communication scientifique (congrès sans actes - poster - séminaire...)Open access -
Chemical process to improve natural grapevine-cane extract effectivity against powdery mildew and grey mould
(Oeno One. vol. 55, n° 1, pp. 81-91, 2021)Article de revueOpen access -
Mammalian arginase inhibitory activity of methanolic extracts and isolated compounds from cyperus species
(Molecules. vol. 26, n° 6, 2021-03-18)Article de revueOpen access -
Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
(Food Chemistry. vol. 374, 2022-04-16)Article de revueOpen access -
Antibacterial and Antifungal Alkaloids from Asian Angiosperms: Distribution, Mechanisms of Action, Structure-Activity, and Clinical Potentials
(Antibiotics. vol. 11, n° 9, pp. 1146, 2022-08-24)Article de revueOpen access -
Optimization of SH groups extraction from white wine lees using a design of experiments
(In Vino Analytica Scientia (IVAS) 2022, In Vino Analytica Scientia (IVAS) 2022, de, Neustadt an der Weinstraße, 2022-07)Autre communication scientifique (congrès sans actes - poster - séminaire...)Open access -
Differential Uridyl-diphosphate-Glucuronosyl Transferase 1A enzymatic arsenal explains the specific cytotoxicity of resveratrol towards tumor colorectal cells
(Journal of Functional Foods. vol. 99, pp. 105345, 2022-12-01)Article de revueOpen access -
Evidences of hydroxytyrosol as an anti-inflammatory agent in Parkinson's disease: Insights into the mechanisms of action
(Neural Regeneration Research. vol. 16, n° 5, pp. 992-993, 2021)Article de revueOpen access -
Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions
(Journal of Food Measurement and Characterization. vol. 15, n° 5, pp. 4166-4180, 2021-06-08)Article de revueOpen access -
Oxygen gas transfer through oak barrels: A macroscopic approach
(Oeno One. vol. 55, n° 3, pp. 53-65, 2021)Article de revueOpen access