Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Hervé Alexandre

Showing results (31-40 of 89) with videos related to

Pageof 9
Sort By:
Food Research International (Ottawa, Ont.)|May 3, 2017
Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wineCédric Longin, Claudine Degueurce, Frédérique Julliat, et al.
Food Microbiology|April 27, 2022
Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parametersThierry Tran, François Verdier, Antoine Martin, et al.
Food Microbiology|December 3, 2013
Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxinsSandrine Rousseaux, Camelia Filofteia Diguta, Florentina Radoï-Matei, et al.
Frontiers in Microbiology|September 4, 2023
Bio-protection in oenology by <i>Metschnikowia pulcherrima</i>: from field results to scientific inquiryMaëlys Puyo, Scott Simonin, Benoit Bach, et al.
Frontiers in Nutrition|July 12, 2019
Chemical Transfers Occurring Through <i>Oenococcus oeni</i> Biofilm in Different Enological ConditionsChristian Coelho, Régis D Gougeon, Luc Perepelkine, et al.
Bioresource Technology|November 9, 2020
Unexpected high production of biohydrogen from the endogenous fermentation of grape must depositsEmilie François, Christine Dumas, Régis D Gougeon, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombuchaThierry Tran, Cosette Grandvalet, François Verdier, et al.
Foods (Basel, Switzerland)|July 26, 2020
Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the BeverageThierry Tran, Cosette Grandvalet, François Verdier, et al.
Current Genetics|June 28, 2007
Sfl1p acts as an activator of the HSP30 gene in Saccharomyces cerevisiaeVirginie Ansanay Galeote, Hervé Alexandre, Benoit Bach, et al.
Food Microbiology|May 23, 2015
Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?Cédric Grangeteau, Daniel Gerhards, Sandrine Rousseaux, et al.
Pageof 9

Showing results (31-40 of 89) with videos related to

Sort By:
Pageof 9
Food Research International (Ottawa, Ont.)|May 3, 2017
Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wineCédric Longin, Claudine Degueurce, Frédérique Julliat, et al.
Food Microbiology|April 27, 2022
Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parametersThierry Tran, François Verdier, Antoine Martin, et al.
Food Microbiology|December 3, 2013
Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxinsSandrine Rousseaux, Camelia Filofteia Diguta, Florentina Radoï-Matei, et al.
Frontiers in Microbiology|September 4, 2023
Bio-protection in oenology by <i>Metschnikowia pulcherrima</i>: from field results to scientific inquiryMaëlys Puyo, Scott Simonin, Benoit Bach, et al.
Frontiers in Nutrition|July 12, 2019
Chemical Transfers Occurring Through <i>Oenococcus oeni</i> Biofilm in Different Enological ConditionsChristian Coelho, Régis D Gougeon, Luc Perepelkine, et al.
Bioresource Technology|November 9, 2020
Unexpected high production of biohydrogen from the endogenous fermentation of grape must depositsEmilie François, Christine Dumas, Régis D Gougeon, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombuchaThierry Tran, Cosette Grandvalet, François Verdier, et al.
Foods (Basel, Switzerland)|July 26, 2020
Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the BeverageThierry Tran, Cosette Grandvalet, François Verdier, et al.
Current Genetics|June 28, 2007
Sfl1p acts as an activator of the HSP30 gene in Saccharomyces cerevisiaeVirginie Ansanay Galeote, Hervé Alexandre, Benoit Bach, et al.
Food Microbiology|May 23, 2015
Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?Cédric Grangeteau, Daniel Gerhards, Sandrine Rousseaux, et al.
Pageof 9