Recherche
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Oxygen gas transfer through oak barrels: A macroscopic approach
(Oeno One. vol. 55, n° 3, pp. 53-65, 2021)Article de revueLibre accès -
Screening of wood/forest and vine by-products as sources of new drugs for sustainable strategies to control fusarium graminearum and the production of mycotoxins
(Molecules. vol. 26, n° 2, 2021)Article de revueLibre accès -
Pomegranate juice ameliorates dopamine release and behavioral deficits in a rat model of parkinson’s disease
(Brain sciences. vol. 11, n° 9, 2021)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 -
Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity.
(Scientific Reports. vol. 10, n° 1, 2020-10-01)Article de revueLibre accès -
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes
(OENO One. vol. 56, n° 1, pp. 17-28, 2022-01)Article de revueLibre accès -
L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF
(IVES Technical Reviews vine and wine, 2022-05-11)Article de revueLibre accès -
Correction to: In the shadow of resveratrol: biological activities of epsilon-viniferin
(Journal of physiology and biochemistry. vol. 78, n° 4, pp. 933-933, 2022-11-01)Article de revueLibre accès -
Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species
(Genome Research, 2021-11-23)Article de revueLibre accès -
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revueLibre accès