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Isabelle Sanchez

Showing results (21-30 of 39) with videos related to

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Food Microbiology|June 11, 2022
Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiaeMatthias Eder, Isabelle Sanchez, Carole Camarasa, et al.
FEMS Yeast Research|August 19, 2017
Yeast multistress resistance and lag-phase characterisation during wine fermentationDavid Ferreira, Virginie Galeote, Isabelle Sanchez, et al.
Journal of Experimental Botany|April 26, 2019
To clean or not to clean phenotypic datasets for outlier plants in genetic analyses?Santiago Alvarez Prado, Isabelle Sanchez, Llorenç Cabrera-Bosquet, et al.
Applied Microbiology and Biotechnology|August 23, 2021
Impact of high lipid contents on the production of fermentative aromas during white wine fermentationCharlie Guittin, Faïza Maçna, Isabelle Sanchez, et al.
BMC Genomics|June 10, 2017
Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse originsInês Mendes, Isabelle Sanchez, Ricardo Franco-Duarte, et al.
Food Microbiology|September 1, 2018
Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic mediaPauline Seguinot, Stéphanie Rollero, Isabelle Sanchez, et al.
Microbial Cell Factories|February 11, 2016
Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strainStéphanie Rollero, Jean-Roch Mouret, Isabelle Sanchez, et al.
Frontiers in Microbiology|March 11, 2022
The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine FermentationJoséphine Godillot, Isabelle Sanchez, Marc Perez, et al.
Journal of Agricultural and Food Chemistry|June 4, 2026
Origin of Fresh Mushroom Off-Flavor Markers in Musts and Wines: Linoleic Acid and Glycosidic Precursors as Two Potential ReservoirsSarah Ployon, Lucas Suc, Isabelle Sanchez, et al.
Microbial Biotechnology|July 12, 2017
Quantitative <sup>13</sup> C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentationStéphanie Rollero, Jean-Roch Mouret, Audrey Bloem, et al.
Pageof 4

Showing results (21-30 of 39) with videos related to

Sort By:
Pageof 4
Food Microbiology|June 11, 2022
Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiaeMatthias Eder, Isabelle Sanchez, Carole Camarasa, et al.
FEMS Yeast Research|August 19, 2017
Yeast multistress resistance and lag-phase characterisation during wine fermentationDavid Ferreira, Virginie Galeote, Isabelle Sanchez, et al.
Journal of Experimental Botany|April 26, 2019
To clean or not to clean phenotypic datasets for outlier plants in genetic analyses?Santiago Alvarez Prado, Isabelle Sanchez, Llorenç Cabrera-Bosquet, et al.
Applied Microbiology and Biotechnology|August 23, 2021
Impact of high lipid contents on the production of fermentative aromas during white wine fermentationCharlie Guittin, Faïza Maçna, Isabelle Sanchez, et al.
BMC Genomics|June 10, 2017
Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse originsInês Mendes, Isabelle Sanchez, Ricardo Franco-Duarte, et al.
Food Microbiology|September 1, 2018
Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic mediaPauline Seguinot, Stéphanie Rollero, Isabelle Sanchez, et al.
Microbial Cell Factories|February 11, 2016
Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strainStéphanie Rollero, Jean-Roch Mouret, Isabelle Sanchez, et al.
Frontiers in Microbiology|March 11, 2022
The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine FermentationJoséphine Godillot, Isabelle Sanchez, Marc Perez, et al.
Journal of Agricultural and Food Chemistry|June 4, 2026
Origin of Fresh Mushroom Off-Flavor Markers in Musts and Wines: Linoleic Acid and Glycosidic Precursors as Two Potential ReservoirsSarah Ployon, Lucas Suc, Isabelle Sanchez, et al.
Microbial Biotechnology|July 12, 2017
Quantitative <sup>13</sup> C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentationStéphanie Rollero, Jean-Roch Mouret, Audrey Bloem, et al.
Pageof 4