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Food Microbiology|November 2, 2023
Mixed biofilm formation by Oenococcus oeni and Saccharomyces cerevisiae: A new strategy for the wine fermentation processAurore Palud, Chloé Roullier-Gall, Hervé Alexandre, et al.
Microorganisms|April 25, 2020
Yeast-Yeast Interactions: Mechanisms, Methodologies and Impact on CompositionFanny Bordet, Alexis Joran, Géraldine Klein, et al.
Food Chemistry|January 22, 2014
A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effectsChloé Roullier-Gall, Lemia Boutegrabet, Régis D Gougeon, et al.
Frontiers in Chemistry|November 29, 2014
High precision mass measurements for wine metabolomicsChloé Roullier-Gall, Michael Witting, Régis D Gougeon, et al.
NPJ Science of Food|March 1, 2026
Early and diverse lipid consumption by Saccharomyces cerevisiae: an extensive targeted lipidomics approach and new perspectives for managing wine fermentationLouise Ramousse, Jean-Paul Pais de Barros, Chloé Roullier-Gall, et al.
Plos One|May 27, 2014
How subtle is the "terroir" effect? Chemistry-related signatures of two "climats de Bourgogne"Chloé Roullier-Gall, Marianna Lucio, Laurence Noret, et al.
Comprehensive Reviews in Food Science and Food Safety|April 22, 2021
Vitamins in wine: Which, what for, and how much?Marie Sarah Evers, Chloé Roullier-Gall, Christophe Morge, et al.
Food Chemistry|August 14, 2022
Exploring the unexplored: A characterization of vitamins and vitamers in white grape musts by high-performance liquid chromatographyMarie Sarah Evers, Hervé Alexandre, Christophe Morge, et al.
Analytical Chemistry|July 21, 2015
Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the mustChristian Coelho, Alissa Aron, Chloé Roullier-Gall, et al.
Scientific Reports|June 11, 2026
Modulation of grape must vitamin content by oenological treatments affects Saccharomyces cerevisiae fermentation performance and wine volatile compositionFabien Garces, Jonathan Picart, Matteo Bosaro, et al.
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