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Journal of Agricultural and Food Chemistry|November 21, 2014
2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in winesJean-Christophe Barbe, Sophie Tempere, Laurent Riquier, et al.International Journal of Food Microbiology|January 26, 2024
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wineAitor Balmaseda, Cécile Miot-Sertier, Georgia Lytra, et al.Food Chemistry|September 7, 2017
Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compoundsMarine Gammacurta, Georgia Lytra, Axel Marchal, et al.Journal of Agricultural and Food Chemistry|July 21, 2025
Rootstock Effect on Vitis vinifera Cv. Cabernet Sauvignon Grape Composition and Wine Aroma CompoundsLaura Farris, Marine Morel, Justine Garbay, et al.Scientific Reports|May 23, 2020
Characterisation of mexiletine's translational therapeutic index for suppression of ischaemia-induced ventricular fibrillation in the rat isolated heartLouise M Hesketh, Catherine D E Wilder, Niraja N Ranadive, et al.Pageof 3