검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Impact of high lipid contents on the production of fermentative aromas during white wine fermentation Guittin C, Macna F, Sanchez I, Poitou X, Sablayrolles JM, Mouret JR, Farines V Applied Microbiology and Biotechnology, 105(16-17), 6435, 2021 |
| 2 |
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation Rollero S, Bloem A, Camarasa C, Sanchez I, Ortiz-Julien A, Sablayrolles JM, Dequin S, Mouret JR Applied Microbiology and Biotechnology, 99(5), 2291, 2015 |
| 3 |
Control of bubble-free oxygenation with silicone tubing during alcoholic fermentation Moenne MI, Mouret JR, Sablayrolles JM, Agosin E, Farines V Process Biochemistry, 48(10), 1453, 2013 |
| 4 |
Modelling of the gas-liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses Morakul S, Mouret JR, Nicolle P, Trelea IC, Sablayrolles JM, Athes V Process Biochemistry, 46(5), 1125, 2011 |
| 5 |
Oleic acid delays and modulates the transition from respiratory to fermentative metabolism in Saccharomyces cerevisiae after exposure to glucose excess Feria-Gervasio D, Mouret JR, Gorret N, Goma G, Guillouet SE Applied Microbiology and Biotechnology, 78(2), 319, 2008 |