Recherche
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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...)Libre accès -
Les applications antibactériennes des bactériophages
(Virologie. vol. 24, n° 1, pp. 23-36, 2020-02-01)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, pp. 109068, 2020-01-01)Article de revue -
Vinification and aging: how much oxygen to add and when?
(IVES Technical Reviews vine and wine, 2020-01-31)Article de revue -
Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars
(European Food Research and Technology. vol. 247, n° 11, pp. 2739-2749, 2021-08-04)Article de revueLibre accès -
Iridoid glycosides from the Tunisian Citharexylum spinosum L.: Isolation, structure elucidation, biological evaluation, molecular docking and SAR analysis
(Industrial Crops and Products. vol. 151, 2020-05-04)Article de revue -
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 -
Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review
(Trends in Food Science and Technology. vol. 112, pp. 362-381, 2021)Article de revue -
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
(Food Chemistry. vol. 361, 2021)Article de revue -
Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases
(Food Chemistry. vol. 360, 2021)Article de revue