Recherche
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Anthocyanins promote learning through modulation of synaptic plasticity related proteins in an animal model of ageing
(Antioxidants. vol. 10, n° 8, 2021)Article de revueLibre accès -
Consumer preferences for different red wine styles and repeated exposure effects
(Food Quality and Preference. vol. 73, pp. 110-116, 2019)Article de revue -
Crown procyanidin tetramer: a procyanidin with an unusual cyclic skeleton with a potent protective effect against amyloid-β-induced toxicity
(Molecules. vol. 24, n° 10, pp. 1-10, 2019)Article de revue -
Réchauffement climatique et acceptabilité des vins par le consommateur.
(Revue des Oenologues. n° 161, pp. 56-58, 2016-09)Article de revue -
Yeast and filamentous fungi microbial communities in organic red grape juice : effect of vintage, maturity stage, SO2, and bioprotection
(Frontiers in Microbiology. vol. 12, 2021-12-24)Article de revueLibre accès -
Rose Wine Market: Anything but Colour?
(Foods. vol. 9, n° 1850, 2020-12-11)Article de revueLibre accès -
Aromatic maturity is a cornerstone of terroir expression in red wine
(Oeno One. vol. 56, n° 2, pp. 335-351, 2022-06-24)Article de revueLibre accès -
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
(LWT. vol. 149, 2021)Article de revueLibre accès -
Biochemical survey of the polar head of plant glycosylinositolphosphoceramides unravels broad diversity
(Phytochemistry. vol. 96, pp. 191–200, 2013)Article de revue