Recherche
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Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors
(Foods. vol. 9, n° 1396, 2020-10-02)Article de revueLibre accès -
Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
(OENO One. vol. 57, n° 2, pp. 1 - 12, 2023-04-05)Article de revueLibre accès -
Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages
(Food Chemistry. vol. 352, 2021)Article de revueLibre accès -
Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection
(Analyst. vol. 146, n° 4, pp. 1386-1401, 2021-02)Article de revueLibre accès -
Characterization of the First Virulent Phage Infecting Oenococcus oeni, the Queen of the Cellars
(Frontiers in Microbiology. vol. 11, 2021)Article de revueLibre accès -
Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile
(Oeno One. vol. 57, n° 4, 2023-11-20)Article de revueLibre accès -
Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines
(Oeno One. vol. 55, n° 1, pp. 171-182, 2021-02-17)Article de revueLibre accès -
An operational model for capturing grape ripening dynamics to support harvest decisions
(Oeno One. vol. 57, n° 2, pp. 505-522, 2023-06-26)Article de revueLibre accès -
Which microorganisms contribute to mousy off-flavour in our wines?
(Oeno One. vol. 57, n° 2, pp. 177-187, 2023-05)Article de revueLibre accès -
Marker assisted selection of malic-consuming saccharomyces cerevisiae strains for winemaking. Efficiency and limits of a qtl’s driven breeding program
(Journal of Fungi. vol. 7, n° 4, 2021)Article de revueLibre accès