Oenologie - UMR 1366: Recent submissions
Now showing items 1-20 of 707
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Does Fungal Chitosan Leave Noticeable Traces in Treated Wines?
(Foods. vol. 13, n° 21, pp. 3367, 2024-10-23)Article de revueOpen access -
Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine.
(Food Chemistry. vol. 461, pp. 140801, 2024-12)Article de revue -
Effects of three elicitors on primary metabolism six days after treatment in healthy Vitis vinifera leaves and eight days after treatment in healthy and downy mildew-inoculated leaves
(OENO One. vol. 58, n° 4, 2024-10-23)Article de revueOpen access -
Polyphenols and metabolism: from present knowledge to future challenges
(Journal of physiology and biochemistry. vol. 80, n° 3, pp. 603 – 625, 2024-10-08)Article de revueOpen access -
Impact of moderate wine consumption on immune-mediated diseases
(OENO One. vol. 58, n° 3, 2024-07-09)Article de revueOpen access -
New insights about astilbin, a sweet polyphenol: effect of grape variety and stems addition during winemaking
(OENO One. vol. 58, n° 1, 2024-03-07)Article de revueOpen access -
Potential of Green Solvents as Mobile Phases in Liquid Chromatography
(Journal of Chromatography A, 2025)Article de revueOpen access -
Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips
(Beverages. vol. 10, n° 4, 2024-11-27)Article de revueOpen access -
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits
(OENO One. vol. 58, n° 4, 2024-11-26)Article de revueOpen access -
Stilbenes in Red Wine: Formation and Biological Potential of Resveratrol and Piceid Dimers
(Molecules. vol. 29, n° 24, 2024-12-23)Article de revueOpen access -
Grapevine defence mechanisms when challenged by pathogenic fungi and oomycetes
(2024)Chapitre d'ouvrage -
Les impacts sur la qualité du vin
(Editions Quae, 2024-03)Chapitre d'ouvrage -
Separation of polyphenols by HILIC methods with diode array detection, charged aerosol detection and mass spectrometry: application to grapevine extracts rich in stilbenoids
(Journal of Chromatography A. vol. 1736, 2024-11-08)Article de revueRequest a copy -
Influence of Yeasts on Wine Acidity: New Insights into Saccharomyces cerevisiae
(OENO One, 2024)Article de revueOpen access -
Broad-Spectrum Efficacy and Modes of Action of Two Bacillus Strains against Grapevine Black Rot and Downy Mildew
(Journal of Fungi. vol. 10, n° 7, pp. 471, 2024-07-09)Article de revueOpen access -
Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth
(Food Control, 2024-01)Article de revueOpen access -
Quantitation of trace polyfunctional thiols in wine by liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry in parallel reaction monitoring
(Journal of Chromatography A. pp. 465360, 2024-09-07)Article de revueOpen access -
Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits
(Journal of Agricultural and Food Chemistry. vol. 72, n° 37, pp. 20592-20602, 2024-09-04)Article de revueOpen access -
Verbascoside and rare flavone glucosides from Citharexylum spinosum L. flowers as antihyperglycemic agents: Isolation, α-amylase inhibition, molecular docking and drug-likeness prediction
(Journal of Molecular Structure. vol. 1312, pp. 138529, 2024-09-01)Article de revue -
Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation
(Journal of Biotechnology. vol. 390, pp. 28-38, 2024-07-01)Article de revueOpen access