Récemment ajouté

Voici les éléments 181-200 de 695

Les cookies utilisés sur ce site ne servent pas à identifier l’utilisateur mais à collecter des informations relatives à la navigation. En savoir plus…

Oenologie - UMR 1366: Dépôts récents

High temperature patterns at the onset of seed maturation determine seed yield and quality in oilseed rape (Brassica napus L.) in relation to sulphur nutrition

Investigation of lipase-ligand interactions in porcine pancreatic extracts by microscale thermophoresis

QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine

Vocs are relevant biomarkers of elicitor-induced defences in grapevine

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines

Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines

Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits

Evidences of hydroxytyrosol as an anti-inflammatory agent in Parkinson's disease: Insights into the mechanisms of action

Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review

Impact of high-power ultrasound for barrel regeneration on the extraction of wood volatile and non-volatile compounds

The sensory space of wines: From concept to evaluation and description. a review

Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages

Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process

Oxygen gas transfer through oak barrels: A macroscopic approach

Use of alimentary film for selective sorption of haloanisoles from contaminated red wine

Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters

Anthocyanins promote learning through modulation of synaptic plasticity related proteins in an animal model of ageing

Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Oenologie - UMR 1366: Dépôts récents

High temperature patterns at the onset of seed maturation determine seed yield and quality in oilseed rape (Brassica napus L.) in relation to sulphur nutrition ﻿

Investigation of lipase-ligand interactions in porcine pancreatic extracts by microscale thermophoresis ﻿

QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine ﻿

Vocs are relevant biomarkers of elicitor-induced defences in grapevine ﻿

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines ﻿

Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines ﻿

Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes ﻿

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels ﻿

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits ﻿

Evidences of hydroxytyrosol as an anti-inflammatory agent in Parkinson's disease: Insights into the mechanisms of action ﻿

Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review ﻿

Impact of high-power ultrasound for barrel regeneration on the extraction of wood volatile and non-volatile compounds ﻿

The sensory space of wines: From concept to evaluation and description. a review ﻿

Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages ﻿

Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process ﻿

Oxygen gas transfer through oak barrels: A macroscopic approach ﻿

Use of alimentary film for selective sorption of haloanisoles from contaminated red wine ﻿

Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters ﻿

Anthocyanins promote learning through modulation of synaptic plasticity related proteins in an animal model of ageing ﻿

Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide ﻿

High temperature patterns at the onset of seed maturation determine seed yield and quality in oilseed rape (Brassica napus L.) in relation to sulphur nutrition

Investigation of lipase-ligand interactions in porcine pancreatic extracts by microscale thermophoresis

QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine

Vocs are relevant biomarkers of elicitor-induced defences in grapevine

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines

Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines

Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits

Evidences of hydroxytyrosol as an anti-inflammatory agent in Parkinson's disease: Insights into the mechanisms of action

Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review

Impact of high-power ultrasound for barrel regeneration on the extraction of wood volatile and non-volatile compounds

The sensory space of wines: From concept to evaluation and description. a review

Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages

Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process

Oxygen gas transfer through oak barrels: A macroscopic approach

Use of alimentary film for selective sorption of haloanisoles from contaminated red wine

Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters

Anthocyanins promote learning through modulation of synaptic plasticity related proteins in an animal model of ageing

Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide