Recherche
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The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
(OENO One. vol. 54, n° 3, pp. 435-442, 2020-07-01)Article de revue -
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
(Food Chemistry. vol. 349, 2021-07-01)Article de revue -
Molecular diagnosis of brettanomyces bruxellensis’ sulfur dioxide sensitivity through genotype specific method
(Frontiers in Microbiology. vol. 9, pp. 1-9, 2018)Article de revue -
Competition experiments between Brettanomyces bruxellensis strains reveal specific adaptation to sulfur dioxide and complex interactions at intraspecies level
(FEMS Yeast Research. vol. 19, n° 3, pp. 1-9, 2019)Article de revue -
Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions
(PLoS ONE. vol. 10, n° 5, pp. e0123834, 2015-05-06)Article de revue -
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.
(Frontiers in Microbiology. vol. 6, pp. 1569, 2015-01-01)Article de revue -
Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity.
(Scientific Reports. vol. 10, n° 1, 2020-10-01)Article de revueLibre accès -
Diversité des Brettanomyces et de leur résistance au SO2. Les nouvelles avancées vers une meilleure gestion du SO2 en vinification.
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. vol. 47, n° 74, pp. 51-53, 2019-12)Article de revue -
A Systems Approach to Elucidate Heterosis of Protein Abundances in Yeast
(Molecular and Cellular Proteomics. vol. 14, n° 8, pp. 2056-2071, 2015-05-13)Article de revue -
The complexity of wine: clarifying the role of microorganisms
(Applied Microbiology and Biotechnology. vol. 102, n° 9, pp. 3995-4007, 2018)Article de revue