Publications 2015

Fermentative conditions modulating sweetness in dry wines: genetics and environmental factors influencing the expression level of the saccharomyces cerevisiae HSP12 gene.
MARCHAL, A., MARULLO, P., DURAND, C., MOINE, V., DUBOURDIEU, D.
Journal of Agricultural and Food Chemistry
63
1
304-311
Effect of vine nitrogen status, grapevine variety and rootstock on the levels of berry S-glutathionylated and S-cysteinylated precursors of 3-sulfanylhexan-1-ol.
HELWI, P., THIBON, C., HABRAN, A., HILBERT, G., GUILLAUMIE, S., DELROT, S., DARRIET, P., VAN LEEUWEN, C.
Journal International des Sciences de la Vigne et du Vin
49
4
253-265
Isolation and structure elucidation of bioactive compounds from the roots of the Tunisian Ononis angustissima L.
GHRIBI, L., WAFFO-TEGUO, P., CLUZET, S., MARCHAL, A., MARQUES, J., MERILLON, J.-M., BEN JANNET, H.
Bioorganic and Medicinal Chemistry Letters
25
18
3825-3830
Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process.
CHIRA, K., TEISSEDRE, P. L.
European food research and technology
240
3
533-547
A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must.
CHASSERIAUD, L., MIOT-SERTIER, C., COULON, J., ITURMENDI, N., MOINE, V., ALBERTIN, W., BELY, M.
Journal of Microbiological Methods
119
176-179
New E-miyabenol isomer isolated from grapevine cane using centrifugal partition chromatography guided by mass spectrometry.
PAPASTAMOULIS, Y., BISSON, J., TEMSAMANI, H., RICHARD, T., MARCHAL, A., MÉRILLON, J.-M., WAFFO-TÉGUO, P.
Tetrahedron
71
20
3138-3142
Contribution of oak lignans to wine taste: chemical identification, sensory characterization and quantification.
MARCHAL, A., CRETIN, B., SINDT, L., WAFFO-TEGUO, P., DUBOURDIEU, D.
Tetrahedron
71
20
3148-3156
Phylogenomic analysis of Oenococcus oeni reveals specific domestication of strains to cider and wines.
CAMPBELL-SILLS, H., EL KHOURY, M., FAVIER, M., ROMANO, A., BIASIOLI, F., SPANO, G., SHERMAN, D. J., BOUCHEZ, O., COTON, E., COTON, M., OKADA, S., TANAKA, N., DOLS-LAFARGUE, M., LUCAS, P. M.
Genome biology and evolution
7
6
1506-1518
Mitochondria inheritance is a key factor for tolerance to dehydration in wine yeast production.
PICAZO, C., GAMERO-SANDEMETRIO, E., OROZCO, H., ALBERTIN, W., MARULLO, P., MATALLANA, E., ARANDA, A.
Letters in Applied Microbiology
60
3
217-222
Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners.
MARCHAL, A., GENIN, E., WAFFO-TEGUO, P., BIBES, A., DA COSTA, G., MERILLON, J.-M., DUBOURDIEU, D.
Analytica Chimica Acta
853
425-434
Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects.
SCHÜTTLER, A., FRIEDEL, M., JUNG, R., RAUHUT, D., DARRIET, P.
Food Research International
69
26-37
How stereochemistry influences the taste of wine: isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.
CRETIN, B. N., SALLEMBIEN, Q., SINDT, L., DAUGEY, N., BUFFETEAU, T., WAFFO-TEGUO, P., DUBOURDIEU, D., MARCHAL, A.
Analytica Chimica Acta
888
191-198
Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine
ANTALICK, G., TEMPÈRE, S., ŠUKLJE, K., (...), DE REVEL, G., SCHMIDTKE, L.M.
Journal of Agricultural and Food Chemistry
63
41
9103-9111
A systems approach to elucidate heterosis of protein abundances in yeast
BLEIN-NICOLAS, M., ALBERTIN, W., DA SILVA, T., (...), DE VIENNE, D., ZIVY, M.
Molecular and Cellular Proteomics
14
8
2056-2071
Olfactory impact of higher alcohols on red wine fruity ester aroma expression in model solution
CAMELEYRE, M., LYTRA, G., TEMPERE, S., BARBE, JC
Journal of Agricultural and Food Chemistry
63
44
9777-9788
Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin
CHIRA, K., ZENG, L., LE FLOCH, A., (...), JOURDES, M., TEISSEDRE, P.-L
Tetrahedron
71
20
2999-3006
Hybridization within Saccharomyces genus results in homoeostasis and phenotypic novelty in winemaking conditions
DA SILVA, T., ALBERTIN, W., DILLMANN, C., (...), DE VIENNE, D., MARULLO, P.
PLOS ONE
10
5
Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide
DELSART, C., GRIMI, N., BOUSSETTA, N., (...), MIETTON PEUCHOT, M., VOROBIEV, E.
Food Research International
77
718-724
The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese
DUGAT-BONY, E., SARTHOU, A.-S., PERELLO, M.-C., DE REVEL, G., (...), BONNARME, P., HELINCK, S,
Journal of Dairy Science
99
4
2502-2511
Autochthonous starter cultures and indigenous grape variety for regional wine production
GAROFALO, C., EL KHOURY, M., LUCAS, P., (...), SPANO, G., CAPOZZI, V.,
Journal of Applied Microbiology
118
6
1395-1408
Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines
HELWI, P., HABRAN, A., GUILLAUMIE, S., (...), DARRIET, P., VAN LEEUWEN, C.
Journal of Agricultural and Food Chemistry
63
44
9789-9802

Plus d'articles...

  1. Study of potassium hydrogen tartrate unseeded batch crystallization for tracking optimum cooling mode
  2. Characterisation of Mediterranean grape pomace seed and skin extracts: Polyphenolic content and antioxidant activity
  3. Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review
  4. Factors controlling inflorescence primordia formation of grapevine: their role in latent bud fruitfulness? A review

Publications