Recherche
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Bioprotection by non-Saccharomyces yeasts in oenology : evaluation of O2 consumption and impact on acetic acid bacteria
(International Journal of Food Microbiology. pp. 110338, 2023-07-23)Article de revueLibre accès -
Protection and reversion role of a pure stilbene extract from grapevine shoot and its major compounds against an induced oxidative stress
(Journal of Functional Foods. vol. 79, 2021)Article de revueLibre accès -
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
(Food Microbiology. vol. 112, pp. 104209, 2023-06)Article de revue -
Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions
(Frontiers in Plant Science. vol. 15, 2024-04-02)Article de revueLibre accès -
Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines
(Frontiers in Plant Science. vol. 12, 2021-03-04)Article de revueLibre accès -
Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider
(International Journal of Food Microbiology. vol. 400, pp. 110276, 2023-05-29)Article de revueLibre accès -
In grapevine decline, microbiomes are affected differently in symptomatic and asymptomatic soils
(Applied Soil Ecology. vol. 183, 2023-03)Article de revueLibre accès -
Plant resilience and physiological modifications induced by curettage of esca-diseased grapevines
(Oeno One. vol. 55, n° 1, pp. 153-169, 2021)Article de revueLibre accès -
Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
(Frontiers in Microbiology. vol. 11, pp. 571067, 2020-01-01)Article de revueLibre accès -
Impact of high-power ultrasound for barrel regeneration on the extraction of wood volatile and non-volatile compounds
(Processes. vol. 9, n° 6, 2021)Article de revueLibre accès