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Journal of Agricultural and Food Chemistry|January 23, 2003
Comparison of components released by fermented or active dried yeasts after aging on lees in a model wineMichèle Guilloux-Benatier, David Chassagne
Frontiers in Microbiology|June 18, 2016
Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCRCédric Longin, Michèle Guilloux-Benatier, Hervé Alexandre
Food Microbiology|November 28, 2016
Application of flow cytometry to wine microorganismsCédric Longin, Clément Petitgonnet, Michèle Guilloux-Benatier, et al.
FEMS Microbiology Letters|September 19, 2006
Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentationMichèle Guilloux-Benatier, Fabienne Remize, Laurent Gal, et al.
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.
Frontiers in Microbiology|March 26, 2016
Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the CellarCédric Grangeteau, Daniel Gerhards, Christian von Wallbrunn, 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.
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.
FEMS Microbiology Letters|October 16, 2010
Development of a qPCR assay for specific quantification of Botrytis cinerea on grapesCamélia Filofteia Diguta, Sandrine Rousseaux, Stéphanie Weidmann, et al.
FEMS Microbiology Letters|June 26, 2008
Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensisIavor Tchobanov, Laurent Gal, Michèle Guilloux-Benatier, et al.
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