Recherche
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Use of alimentary film for selective sorption of haloanisoles from contaminated red wine
(Food Chemistry. vol. 350, 2021)Article de revue -
Evaluation of the potential of high pressure technology as an enological practice for red wines
(Innovative Food Science and Emerging Technologies. vol. 33, pp. 76-83, 2016-02)Article de revue -
Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition
(Food Research International. vol. 116, pp. 223-231, 2019)Article de revue -
Tanins oenologiques : nouvelles connaissances, applications et règlementations
(Revue Française d'Oenologie. n° 299, pp. 30-39, 2020-05-01)Article de revue -
Resveratrol, human health and winemaking perspectives
(Critical Reviews in Food Science and Nutrition. vol. 59, n° 8, pp. 1237-1255, 2019)Article de revue -
Pomegranate juice ameliorates dopamine release and behavioral deficits in a rat model of parkinson’s disease
(Brain sciences. vol. 11, n° 9, 2021)Article de revueLibre accès -
Copigmentation of malvidin-3-O-monoglucoside by oenological tannins: incidence on wine model color in function of botanical origin, pH and ethanol content
(Molecules. vol. 24, n° 8, pp. 1-15, 2019)Article de revue -
La taille du fût influence-t-elle la qualité de vieillissement du vin blanc ?
(IVES Technical Reviews vine and wine, 2020-04-17)Article de revue -
Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis
(Journal of Mass Spectrometry. vol. 53, n° 9, pp. 833-841, 2018)Article de revue -
Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds
(Journal of Applied Microbiology. vol. 125, n° 4, pp. 1117-1127, 2018)Article de revue