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Hervé Alexandre

Showing results (41-50 of 87) with videos related to

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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.
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.
Scientific Reports|December 20, 2025
Impact of N-terminal domain on the sHSP Lo18 functionTiffany Bellanger, Camille Eicher, Fabien Garces, et al.
Food Microbiology|February 28, 2012
Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast BrettanomycesVirginie Serpaggi, Fabienne Remize, Ghislaine Recorbet, et al.
Archives of Microbiology|June 16, 2006
Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilationFabienne Remize, Aurélie Gaudin, Yu Kong, et al.
Foods (Basel, Switzerland)|March 13, 2024
Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain <i>Metschnikowia pulcherrima</i> on the Growth of <i>Hanseniaspora</i> Genus in OenologyMaëlys Puyo, Léa Scalabrino, Rémy Romanet, et al.
Frontiers in Microbiology|August 23, 2021
Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence MicroscopyThierry Tran, Cosette Grandvalet, Pascale Winckler, 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.
Foods (Basel, Switzerland)|February 25, 2022
Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production ContextPerrine Mas, Thierry Tran, François Verdier, et al.
Foods (Basel, Switzerland)|April 27, 2024
Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha FermentationClaire Daval, Thierry Tran, François Verdier, et al.
Pageof 9

Showing results (41-50 of 87) with videos related to

Sort By:
Pageof 9
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.
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.
Scientific Reports|December 20, 2025
Impact of N-terminal domain on the sHSP Lo18 functionTiffany Bellanger, Camille Eicher, Fabien Garces, et al.
Food Microbiology|February 28, 2012
Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast BrettanomycesVirginie Serpaggi, Fabienne Remize, Ghislaine Recorbet, et al.
Archives of Microbiology|June 16, 2006
Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilationFabienne Remize, Aurélie Gaudin, Yu Kong, et al.
Foods (Basel, Switzerland)|March 13, 2024
Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain <i>Metschnikowia pulcherrima</i> on the Growth of <i>Hanseniaspora</i> Genus in OenologyMaëlys Puyo, Léa Scalabrino, Rémy Romanet, et al.
Frontiers in Microbiology|August 23, 2021
Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence MicroscopyThierry Tran, Cosette Grandvalet, Pascale Winckler, 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.
Foods (Basel, Switzerland)|February 25, 2022
Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production ContextPerrine Mas, Thierry Tran, François Verdier, et al.
Foods (Basel, Switzerland)|April 27, 2024
Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha FermentationClaire Daval, Thierry Tran, François Verdier, et al.
Pageof 9