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Journal of Bioscience and Bioengineering|October 20, 2005
Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentationMarina Bely, Alessandra Rinaldi, Denis Dubourdieu
Journal of the Science of Food and Agriculture|January 19, 2017
Characterisation of the enzymatic properties of MpAPr1, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrimaLouwrens Wiid Theron, Marina Bely, Benoit Divol
Applied Microbiology and Biotechnology|April 25, 2018
Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine propertiesLouwrens Wiid Theron, Marina Bely, Benoit Divol
Frontiers in Microbiology|January 22, 2016
The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future ChallengesIsabelle Masneuf-Pomarede, Marina Bely, Philippe Marullo, et al.
International Journal of Food Microbiology|February 12, 2008
Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentationMarina Bely, Philippe Stoeckle, Isabelle Masneuf-Pomarède, et al.
FEMS Yeast Research|September 25, 2007
Efficient use of DNA molecular markers to construct industrial yeast strainsPhilippe Marullo, Gael Yvert, Marina Bely, et al.
Frontiers in Microbiology|March 26, 2016
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial StrainsPhilippe Renault, Joana Coulon, Virginie Moine, et al.
Yeast (Chichester, England)|June 23, 2020
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristicsAngela Pietrafesa, Angela Capece, Rocchina Pietrafesa, et al.
Applied Microbiology and Biotechnology|March 9, 2018
New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxideLaura Chasseriaud, Joana Coulon, Philippe Marullo, et al.
Food Microbiology|September 1, 2025
Enhancing the aromatic profile and sensory properties of wine via interactions between Zygosaccharomyces bailii and SaccharomycescerevisiaeAikaterini Tzamourani, Marina Bely, Cecile Thibon, et al.
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