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International Journal of Food Microbiology|May 7, 2026
Harnessing wine yeasts: Unveiling their potential as lipid supplementsJulian J Pietersen, Stéphanie Rollero, Benoit DivolInternational Journal of Food Microbiology|June 5, 2021
Comparative uptake of exogenous thiamine and subsequent metabolic footprint in Saccharomyces cerevisiae and Kluyveromyces marxianus under simulated oenological conditionsPieter W J Labuschagne, Stéphanie Rollero, Benoit DivolFEMS Yeast Research|May 10, 2018
Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferencesStéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien, et al.Food Microbiology|February 21, 2026
Uncovering genetic and phenotypic diversity connections in Lachancea thermotolerans: impact on wine aromaticsTheo R Jacobs, Stéphanie Rollero, Arnaud Delaherche, et al.Food Microbiology|December 6, 2020
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profilesStéphanie Rollero, Audrey Bloem, Jeanne Brand, et al.Environmental Microbiology|July 24, 2019
A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiaeStéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien, et al.Journal of Agricultural and Food Chemistry|October 24, 2018
Kluyveromyces marxianus Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of WineStéphanie Rollero, Anscha J J Zietsman, Fanny Buffetto, 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.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 2