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Triterpenoids from Quercus petraea: identification in wines and spirits and sensory assessment
(Journal of Natural Products. vol. 82, n° 2, pp. 265-275, 2019)Article de revueOpen access -
Lignans in spirits: chemical diversity, quantification, and sensory impact of (±)-lyoniresinol
(Molecules. vol. 24, n° 1, pp. 1-15, 2019)Article de revueOpen access -
Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains.
(BMC Genomics. vol. 20, n° 1, pp. 330, 2019-05-02)Article de revueOpen access -
Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine
(Microorganisms. vol. 7, n° 11, pp. 1-17, 2019-10-26)Article de revueOpen access -
Distribution of Oenococcus oeni populations in natural habitats
(Applied Microbiology and Biotechnology. vol. 103, n° 7, pp. 2937-2945, 2019-02-20)Article de revueOpen access -
Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in wines
(Food Chemistry. vol. 272, pp. 388-395, 2019)Article de revueOpen access -
Recherches sur la typicité des vins de Chardonnay de Bourgogne. Identification et quantification de nouveaux marqueurs de l’arôme de noisette
(Revue des Oenologues. n° 173, pp. 26-29, 2019-09-01)Article de revueOpen access