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Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect
(Beverages. vol. 5, n° 1, pp. 10, 2019)Article de revue -
Brettanomyces bruxellensis : où en sommes-nous ?
(IVES Technical Reviews vine and wine, 2019-10-02)Article de revue -
Dioxyde de soufre, effets et alternatives. Perspective de la recherche en œnologie
(Revue des Oenologues. n° 173 S, pp. 24-27, 2019-10-01)Article de revue -
Anti-VEGF signalling mechanism in HUVECs by melatonin, serotonin, hydroxytyrosol and other bioactive compounds
(Nutrients. vol. 11, n° 10, pp. 1-13, 2019)Article de revue -
Identification of dialkylpyrazines off-flavors in oak wood
(Journal of Agricultural and Food Chemistry. vol. 67, n° 36, pp. 10137-10144, 2019)Article de revue -
Quantitative Trait Nucleotides Impacting the Technological Performances of Industrial Strains.
(Frontiers in Genetics. vol. 10, pp. 683, 2019-07-23)Article de revue -
Impact of different elicitors on grapevine leaf metabolism monitored by 1H NMR spectroscopy
(Metabolomics. vol. 15, n° 5, pp. 1-11, 2019)Article de revue -
In vitro toxicity assessment of stilbene extract for its potential use as antioxidant in the wine industry
(Antioxidants. vol. 8, n° 10, pp. 1-16, 2019)Article de revue -
The use of nanofiltration membranes for the fractionation of polyphenols from grape pomace extracts
(Oeno One. vol. 53, n° 1, pp. 11-26, 2019)Article de revue -
Incidence de la perméabilité à l’oxygène de l’obturateur sur l’évolution des vins sur une période de 10 ans. Partie 2/3 : Le cas du sauvignon blanc
(Revue des Oenologues. n° 171, pp. 50-53, 2019-03-01)Article de revue