Martine Mietton-Peuchot - JoVE Visualize

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Critical Reviews in Food Science and Nutrition|March 10, 2015

Membrane Technologies in Wine Industry: An OverviewYoussef El Rayess, Martine Mietton-Peuchot

Critical Reviews in Food Science and Nutrition|December 22, 2016

Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologiesSami Yammine, Sylène Brianceau, Sébastien Manteau, et al.

Journal of Agricultural and Food Chemistry|March 13, 2014

Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharidesCéline Cholet, Cristèle Delsart, Mélina Petrel, et al.

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Showing results (1-10 of 3) with videos related to

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Critical Reviews in Food Science and Nutrition|March 10, 2015

Membrane Technologies in Wine Industry: An OverviewYoussef El Rayess, Martine Mietton-Peuchot

Critical Reviews in Food Science and Nutrition|December 22, 2016

Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologiesSami Yammine, Sylène Brianceau, Sébastien Manteau, et al.

Journal of Agricultural and Food Chemistry|March 13, 2014

Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharidesCéline Cholet, Cristèle Delsart, Mélina Petrel, et al.

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