Publications 2014

Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain level
ALBERTIN, W., PANFILI, A., MIOT-SERTIER, C., GOULIELMAKIS, A., DELCAMP, A., SALIN, F., LONVAUD-FUNEL, A., CURTIN, C., MASNEUF-POMAREDE, I.
Food Microbiology
42
188-195
Multiplex variable number of tandem repeats for Oenococcus oeni and applications
CLAISSE, O., LONVAUD-FUNEL, A.
Food Microbiology
38
80-86
Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium
ĆURKO, N., KOVAČEVIĆ GANIĆ, K., GRACIN, L., DAPIĆ, M., JOURDES, M., TEISSEDRE, P.L.,
Food Chemistry
145
15-22
Occurrence and formation kinetics of pyranomalvidin-procyanidin dimer pigment in merlot red wine: Impact of acidity and oxygen concentrations
PECHAMAT, L., ZENG, L., JOURDES, M., GHIDOSSI, R., TEISSEDRE, P.-L
Journal of Agricultural and Food Chemistry
62
1701-1705
Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva
RINALDI, A., ITURMENDI, N., GAMBUTI, A., JOURDES, M., TEISSEDRE, P.-L., MOIO, L.
Electrophoresis
35
1735-1741

Plus d'articles...

  1. Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus
  2. Quantitative solid phase microextraction - Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine
  3. Identification of a new lactone contributing to overripe orange aroma in bordeaux dessert wines via perceptual interaction phenomena
  4. Brett character" in wine: Is there a consensus among professional assessors? A perceptual and conceptual approach

Publications