Jean-Luc Legras

9PUBLICATIONS
77CO-AUTHORS
Cultural studies of agriculture, food and wineFood technologyLatin and classical Greek languagesIndustrial microbiology (incl. biofeedstocks)Carbon capture engineering (excl. sequestration)
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Publications (9)

|Aug 20, 2026
Genomic tales of wine yeasts: from domestication to functional innovation.

|Jul 15, 2026
Exploring Microbial Diversity and Yeast Typing in Traditional Sourdoughs from Villaurbana (Sardinia, Italy) Using an Integrated Approach.

|Oct 28, 2025
Insights into the microbial species diversity and specific making techniques behind Lebanese sourdough breads.

Pamela Bechara, Lucie Arnould, Olivier Rué

|Aug 29, 2024
Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae.

Julie Aragno, Pascale Fernandez-Valle, Angèle Thiriet

|Dec 21, 2023
QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae.

Irene De Guidi, Céline Serre, Jessica Noble

|Nov 15, 2023
"Be sustainable": EOSC-Life recommendations for implementation of FAIR principles in life science data handling.

Romain David, Arina Rybina, Jean-Marie Burel

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Frequent Collaborators

2 joint publications

Cécile Grondin

1 joint publications

Roberto Cabizza

1 joint publications

Anna Reale

1 joint publications

Angela Bianco