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Valorisation des ressources génétiques naturelles de la levure pour mieux révéler la typicité des vins à caractères thiolés
(Revue des Oenologues. n° 161, pp. 47-48, 2016-09)Article de revue -
Variétés résistantes aux maladies. Le point sur les actions en cours du CIVB
(Union Girondine des Vins de Bordeaux. n° 1162, pp. 49-51, 2019)Article de revue -
Vigne : pourquoi tailler moins ras aide à freiner l'esca
(Phytoma (2012-). n° 702, pp. 38-41, 2017-03)Article de revue -
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 -
Separation and isolation of major polyphenols from maritime pine (Pinus pinaster) knots by two-step centrifugal partition chromatography monitored by LC-MS and NMR spectroscopy
(Journal of Separation Science. vol. online first, pp. 1-9, 2020)Article de revue -
Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures
(Journal of Agricultural and Food Chemistry, 2020-02-21)Article de revue -
A plant extract acts both as a resistance inducer and an oomycide against grapevine downy mildew
(Frontiers in Plant Science. vol. 9, pp. 1-14, 2018)Article de revue -
Distribution and Organoleptic Impact of Ethyl 3‑Hydroxybutanoate Enantiomers in Wine
(Journal of Agricultural and Food Chemistry. vol. 63, n° 48, pp. 10484-10491, 2015-11-20)Article de revue -
Study of potential anti-inflammatory effects of red wine extract and resveratrol through a modulation of interleukin-1-Beta in macrophages
(Nutrients. vol. 10, n° 12, pp. 1-17, 2018)Article de revue -
Novel Types of Hypermodified Fluorescent Phyllobilins from Breakdown of Chlorophyll in Senescent Leaves of Grapevine (Vitis vinifera).
(Chemistry - A European Journal. vol. 24, n° 65, pp. 17268-17279, 2018-11-22)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, pp. 109068, 2020-01-01)Article de revue -
Effet d’extraits de cannelle et de marc de raisin riches en polyphénols sur le métabolisme, le microbiote intestinal et la barrière intestinale de la souris
(Nutrition Clinique et Métabolisme. vol. 32, n° 4, pp. 247-248, 2018-11-01)Article de revue -
In vitro effects of serotonin, melatonin, and other related indole compounds on amyloid-β kinetics and neuroprotection
(Molecular Nutrition and Food Research. vol. 62, n° 3, pp. 1-12, 2018)Article de revue -
N,S,O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations
(Journal of Agricultural and Food Chemistry. vol. 65, n° 11, pp. 2345-2356, 2017)Article de revue -
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
Effects of nutritional state, aging and high chronic intake of sucrose on brain protein synthesis in rats: modulation of it by rutin and other micronutrients
(Food and Function. vol. 9, n° 5, pp. 2922-2930, 2018)Article de revue -
1,8-Cineole in french red wines: evidence for a contribution related to its various origins
(Journal of Agricultural and Food Chemistry. vol. 65, n° 2, pp. 383-393, 2017)Article de revue -
Assessment of the effect of environmental factors on the antagonism of bacillus amyloliquefaciens and trichoderma harzianum to colletotrichum acutatum
(Advances in Microbiology. vol. 7, n° 11, pp. 729-742, 2017)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 -
A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept
(Food Quality and Preference. vol. 42, pp. 110-122, 2015-06-01)Article de revue