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Food Microbiology|March 2, 2024
Targeted 1-H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genusCharlotte Vion, Ines Le Mao, Nadine Yeramian, et al.Food Microbiology|June 16, 2014
Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain levelWarren Albertin, Aurélie Panfili, Cécile Miot-Sertier, et al.Food Microbiology|March 11, 2023
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentationCharlotte Vion, Maitena Muro, Margaux Bernard, et al.Scientific Reports|October 6, 2018
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiationAna Hranilovic, Joanna M Gambetta, Leigh Schmidtke, et al.International Journal of Food Microbiology|September 5, 2022
Assessment of chitosan antimicrobial effect on wine microbesCécile Miot-Sertier, Margot Paulin, Lucie Dutilh, 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.Plos One|December 19, 2019
Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellarsAlice Cibrario, Marta Avramova, Maria Dimopoulou, et al.Food Chemistry|February 5, 2021
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot winesAna Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, et al.Journal of Fungi (Basel, Switzerland)|May 28, 2022
Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier WinesAna Hranilovic, Warren Albertin, Dimitra L Capone, et al.Food Microbiology|January 18, 2020
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage abilityAlice Cibrario, Cécile Miot-Sertier, Margot Paulin, et al.Pageof 9