Parents
Sign in to add mentor| Pierre Strehaiano | grad student | 2006 | Toulouse, INPT | |
| (Description et caractérisation de la diversité microbienne durant l'élaboration du vin : interactions et équilibres, relations avec la qualité du vin) | ||||
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Renouf V, Vayssieres LC, Claisse O, et al. (2009) Genetic and phenotypic evidence for two groups of Oenococcus oeni strains and their prevalence during winemaking. Applied Microbiology and Biotechnology. 83: 85-97 |
| Renouf V, Delaherche A, Claisse O, et al. (2008) Correlation between indigenous Oenococcus oeni strain resistance and the presence of genetic markers. Journal of Industrial Microbiology & Biotechnology. 35: 27-33 |
| Claisse O, Renouf V, Lonvaud-Funel A. (2007) Differentiation of wine lactic acid bacteria species based on RFLP analysis of a partial sequence of rpoB gene. Journal of Microbiological Methods. 69: 387-90 |
| Renouf V, Claisse O, Lonvaud-Funel A. (2007) Inventory and monitoring of wine microbial consortia. Applied Microbiology and Biotechnology. 75: 149-64 |
| Renouf V, Lonvaud-Funel A, Coulon J. (2007) The origin of Brettanomyces bruxellensis in wines: a review Oeno One. 41: 161-173 |
| Renouf V, Strehaiano P, Lonvaud-Funei A. (2007) Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE Oeno One. 41: 51 |
| Renouf V, Claisse O, Miot-Sertier C, et al. (2006) Lactic acid bacteria evolution during winemaking: use of rpoB gene as a target for PCR-DGGE analysis. Food Microbiology. 23: 136-45 |
| Renouf V, Falcou M, Miot-Sertier C, et al. (2006) Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking. Journal of Applied Microbiology. 100: 1208-19 |
| Renouf V, Claisse O, Lonvaud-Funel A. (2006) rpoB gene: a target for identification of LAB cocci by PCR-DGGE and melting curves analyses in real time PCR. Journal of Microbiological Methods. 67: 162-70 |
| Renouf V, Miot-Sertier C, Strehaiano P, et al. (2006) The wine microbial consortium: a real terroir characteristic Oeno One. 40: 209 |