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Microbial Biotechnology|October 26, 2016
Wine microbiology is driven by vineyard and winery anthropogenic factorsCédric Grangeteau, Chloé Roullier-Gall, Sandrine Rousseaux, et al.Journal of Microbiological Methods|December 22, 2015
FT-IR spectroscopy: A powerful tool for studying the inter- and intraspecific biodiversity of cultivable non-Saccharomyces yeasts isolated from grape mustCédric Grangeteau, Daniel Gerhards, Sebastien Terrat, et al.Journal of Industrial Microbiology & Biotechnology|March 25, 2014
High‑throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentationVanessa David, Sébastien Terrat, Khaled Herzine, et al.Food Microbiology|September 19, 2012
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeastsMohand Sadoudi, Raphaëlle Tourdot-Maréchal, Sandrine Rousseaux, et al.International Journal of Food Microbiology|December 10, 2019
New advances on the Brettanomyces bruxellensis biofilm mode of lifeManon Lebleux, Hany Abdo, Christian Coelho, et al.Pageof 3