Cannabis sativa, extract induces apoptosis in Human Pancreatic 3D Cancer Models : Importance of Major Antioxidant Molecules Present Therein

Thiols sensing : from current methods to nanoscale contribution


Precaecal digestibility of crude protein and amino acids from alfalfa and red clover leaves and silages in broilers 


Effects of increasing alfalfa leaf level on the fattering and slaughtering performance of organic broilers


Barbe Rouge_impact of hoping method on sensory and analytical properties of beers

Optimization by experimental design of headspace sorptive extraction and solid-phase microextraction for the determination of terpenes in spices

L'analyse des odeurs dans les matrices alimentaires


Responses to climatic and pathogen threats differ in biodynamic and conventional vines


Yeast Strains and Hop Varieties Synergy on Beer Volatile Compounds 

Compared Chemical Activity and Effects on Cell Viability of Various Antioxidant Compounds 


Chemical messages in 170-year-old champagne bottles from the Baltic Sea Revealing tastes from the past

Semi quantitative and comparativeanalysis of 2 matrixes by SBSE-LD-GC-MS


Determination of amino-acidic positions important for Ocimum basilicum geraniol synthase activity

Thiamine modulates metabolism of the phenylpropanoid pathway leading to enhanced resistance to Plasmopara viticola in grapevine

Characterization of the terpenoids composition of beers made with the French hop varieties Strisselspalt, Aramis, Triskel and Bouclier.

 Genetic analysis of geraniol metabolism during fermentation


QTL mapping of the production of wine aroma compounds by yeast

Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Fate of polyphenols and antioxidant activity of barley throughout malting and brewing 


Predicting the substrate specificity of a glycosyltransferase implicated in the production of phenolic volatiles in tomato fruit

Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Beer