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Arôme de Champignon Frais (ACF) : Dernières avancées scientifiques
Léa Delcros
,
Eléonore Augès
,
Héloise Mahé
,
Sylvie Collas
,
Marion Hervé
et al.
Le vigneron Champenois, 2024, pp.34-43
Article dans une revue
hal-04957153
v1
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Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production
Viwe Tyibilika
,
Mathabatha Setati
,
Audrey Bloem
,
Benoit Divol
,
Carole Camarasa
Article dans une revue
hal-04573544
v1
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Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae
Julie Aragno
,
Pascale Fernandez-Valle
,
Angèle Thiriet
,
Cécile Grondin
,
Jean-Luc Legras
et al.
Article dans une revue
hal-04804868
v1
|
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Exploring fermentative metabolic response to varying exogenous supplies of redox cofactor precursors in selected wine yeast species
Viwe Tyibilika
,
Mathabatha Setati
,
Audrey Bloem
,
Benoit Divol
,
Carole Camarasa
Article dans une revue
hal-04945702
v1
|
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Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts
Lethiwe L Mbuyane
,
Florian F Bauer
,
Audrey Bloem
,
Carole Camarasa
,
Anne Ortiz-Julien
et al.
Article dans une revue
hal-03696796
v1
|
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New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging
Rafael Jiménez-Lorenzo
,
Vincent Farines
,
Jean-Marie Sablayrolles
,
Carole Camarasa
,
Audrey Bloem
Article dans une revue
hal-03671995
v1
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Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles
Stéphanie Rollero
,
Audrey Bloem
,
Jeanne Brand
,
Anne Ortiz-Julien
,
Carole Camarasa
et al.
Article dans une revue
hal-02955538
v1
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Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation
Vasileios Englezos
,
Cocolin Luca
,
Kalliopi Rantsiou
,
Anne Julien Ortiz
,
Audrey Bloem
et al.
Article dans une revue
hal-02966060
v1
|
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How to modulate the formation of negative volatile sulfur compounds during wine fermentation?
Rafael Jimenez-Lorenzo
,
Audrey Bloem
,
Vincent Farines
,
Jean-Marie Sablayrolles
,
Carole Camarasa
Article dans une revue
hal-03361940
v1
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Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains
Pauline Seguinot
,
Audrey Bloem
,
Pascale Brial
,
Emmanuelle Meudec
,
Anne Ortiz-Julien
et al.
Article dans une revue
hal-02500407
v1
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Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains
Ying Su
,
Pauline Seguinot
,
Audrey Bloem
,
Anne Ortiz-Julien
,
José María Heras
et al.
Article dans une revue
hal-02919767
v1
|
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Dispersive Liquid–Liquid Microextraction for the Quantitation of Terpenes in Wine
G. Bergler
,
Valérie Nolleau
,
Christian Picou
,
M. Perez
,
A. Ortiz-Julien
et al.
Article dans une revue
hal-02927841
v1
|
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A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae
Stéphanie Rollero
,
Audrey Bloem
,
Anne Ortiz‐julien
,
Florian F. Bauer
,
Carole Camarasa
et al.
Article dans une revue
hal-02274471
v1
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Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences
Stéphanie Rollero
,
Audrey Bloem
,
Anne Ortiz-Julien
,
Carole Camarasa
,
Benoit Divol
Article dans une revue
hal-01958287
v1
|
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Specific phenotypic traits of Starmerella bacillaris related to nitrogen source consumption and central carbon metabolite production during wine fermentation
Vasileios Englezos
,
Luca Cocolin
,
Kalliopi Rantsiou
,
Anne Ortiz-Julien
,
Audrey Bloem
et al.
Article dans une revue
hal-01918072
v1
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Altered fermentation performances, growth, and metabolic footprints reveal competition for nutrients between yeast species inoculated in synthetic grape juice-like medium
Stephanie Rollero
,
Audrey Bloem
,
Anne Ortiz-Julien
,
Carole Camarasa
,
Benoit Divol
Article dans une revue
hal-01837840
v1
|
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Workflow based on the combination of isotopic tracer experiments to investigate microbial metabolism of multiple nutrient sources
Audrey Bloem
,
Stephanie Rollero
,
Pauline Seguinot
,
Lucie Crépin
,
Marc Perez
et al.
Article dans une revue
hal-01837843
v1
|
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Management of multiple nitrogen sources during wine fermentation by Saccharomyces cerevisiae
Lucie Crepin
,
Nhat My Truong
,
Audrey Bloem
,
Isabelle Sanchez
,
Sylvie Dequin
et al.
Article dans une revue
hal-01606184
v1
|
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Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation
Stéphanie Rollero
,
Jean-Roch Mouret
,
Audrey Bloem
,
Isabelle Sanchez
,
Anne Ortiz-Julien
et al.
Article dans une revue
hal-01606296
v1
|
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Metabolic impact of redox cofactor perturbations on the formation of aroma compounds in Saccharomyces cerevisiae.
Audrey Bloem
,
Isabelle Sanchez
,
Sylvie Dequin
,
Carole Camarasa
Article dans une revue
hal-01837759
v1
|
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Comment la nutrition azotée influe-t-elle sur la production d'arômes?
Lucie Crépin
,
Nhat-My Truong
,
Stéphanie Rollero
,
Audrey Bloem
,
Isabelle Sanchez
et al.
Revue Française d'Oenologie, 2015, 271, pp.8-10
Article dans une revue
hal-01604946
v1
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Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Stéphanie Rollero
,
Audrey Bloem
,
Carole Camarasa
,
Isabelle Sanchez
,
Anne Ortiz-Julien
et al.
Article dans une revue
hal-01837726
v1
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Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni
Audrey Bloem
,
Aline Lonvaud
,
Gilles de Revel
Article dans une revue
istex
hal-02664886
v1
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Vanillin production from simple phenols by wine-associated lactic acid bacteria
Audrey Bloem
,
A. Bertrand
,
Aline Lonvaud-Funel
,
Gilles de Revel
Article dans une revue
hal-02661792
v1
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Interaction of Oenococcus oeni and oak wood compounds
Gilles de Revel
,
Audrey Bloem
,
A. Augustin
,
A. Lonvaud-Funel
,
A. Bertrand
Food Microbiology, 2005, 22 (6), pp.569-575
Article dans une revue
hal-02672073
v1
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