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Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
(Recent Patents on Food, Nutrition and Agriculture. vol. 11, n° 1, pp. 27-39, 2020-04-29)Article de revue -
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
(Food Microbiology. vol. 100, 2021)Article de revue -
Mitochondria inheritance is a key factor for tolerance to dehydration in wine yeast production
(Letters in Applied Microbiology. vol. 60, n° 3, pp. 217-222, 2014-11-27)Article de revue -
Corrigendum to “A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must” [J. Microbiol. Methods 119 (2015) 176–179]
(Journal of Microbiological Methods. vol. 127, pp. 243-243, 2016)Article de revue -
A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must
(Journal of Microbiological Methods. vol. 119, pp. 176-179, 2015-12-01)Article de revue -
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
(Food Chemistry. vol. 349, 2021-07-01)Article de revue -
Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions
(PLoS ONE. vol. 10, n° 5, pp. e0123834, 2015-05-06)Article de revue -
A Systems Approach to Elucidate Heterosis of Protein Abundances in Yeast
(Molecular and Cellular Proteomics. vol. 14, n° 8, pp. 2056-2071, 2015-05-13)Article de revue -
The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems
(PLoS ONE. vol. 12, n° 9, pp. e0184652, 2017-09-14)Article de revue -
Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines
(Food Bioscience. vol. 40, pp. 1-10, 2021-04)Article de revue