Recherche
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Strategies for the identification and sensory evaluation of volatile constituents in wine
(Comprehensive Reviews in Food Science and Food Safety. vol. 20, n° 5, pp. 4549-4583, 2021)Article de revueAccès réservé -
Metabolic, organoleptic and transcriptomic impact of saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters
(International Journal of Molecular Sciences. vol. 22, n° 8, 2021)Article de revueLibre accès -
Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario – A Review
(Frontiers in Plant Science. vol. 12, pp. 1-26, 2021-03-22)Article de revueLibre accès -
The sensory space of wines: From concept to evaluation and description. a review
(Foods. vol. 10, n° 6, 2021)Article de revueLibre accès -
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
(LWT. vol. 149, 2021)Article de revueLibre accès -
Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process
(Oeno One. vol. 55, n° 3, pp. 39-51, 2021-07-15)Article de revueLibre accès -
Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells
(Foods. vol. 10, n° 3, 2021-03-05)Article de revueLibre accès -
Grapevine decline is associated with difference in soil microbial composition and activity
(Oeno One. vol. 55, n° 3, pp. 67-84, 2021)Article de revueLibre accès