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Letters in Applied Microbiology|January 11, 2007
Vanillin production from simple phenols by wine-associated lactic acid bacteriaA Bloem, A Bertrand, A Lonvaud-Funel, et al.Journal of Applied Microbiology|April 14, 2004
Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeniL Pripis-Nicolau, G de Revel, A Bertrand, et al.Journal of Agricultural and Food Chemistry|August 24, 2000
Role of carbonyl compounds in SO(2) binding phenomena in musts and wines from botrytized grapesJ C Barbe, G de Revel, A Joyeux, et al.Journal of Agricultural and Food Chemistry|December 10, 1999
Contribution to the knowledge of malolactic fermentation influence on wine aromaG de Revel, N Martin, L Pripis-Nicolau, et al.Journal of Applied Microbiology|January 26, 2008
Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeniA Vallet, P Lucas, A Lonvaud-Funel, et al.Journal of Applied Microbiology|January 16, 2008
Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wineA Romano, M C Perello, G de Revel, et al.Applied Microbiology and Biotechnology|October 14, 2008
Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406A Vallet, X Santarelli, A Lonvaud-Funel, et al.Journal of Applied Microbiology|October 21, 2009
Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottlesJ Coulon, M C Perello, A Lonvaud-Funel, et al.Antonie Van Leeuwenhoek|October 26, 1999
Lactic acid bacteria in the quality improvement and depreciation of wineA Lonvaud-FunelLetters in Applied Microbiology|January 6, 2009
Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methodsF Nannelli, O Claisse, E Gindreau, et al.Pageof 60