Phénomènes d'inhibition et fermentation alcoolique = Inhibition phenomena and alcoholic fermentationSTREHAIANO, Pierre.1984, [223] pThesis

Yeast and bacteria analysis of grape, wine and cellar equipments by PCR -DGGERENOUF, Vincent; STREHAIANO, Pierre; LONVAUD-FUNEL, Aline et al.Journal international des sciences de la vigne et du vin. 2007, Vol 41, Num 1, pp 51-61, issn 1151-0285, 11 p.Article

Effectiveness of dimethyldicarbonate to stop alcoholic fermentation in wineDIVOL, Benoit; STREHAIANO, Pierre; LONVAUD-FUNEL, Aline et al.Food microbiology. 2005, Vol 22, Num 2-3, pp 169-178, issn 0740-0020, 10 p.Article

Contribution à l'étude de la bioconversion du xylose par les levures = Contribution to the study of xylose bioconversion by yeastsFurlan, Sandra A; Strehaiano, Pierre.1991, 134 p.Thesis

Etude de la fermentation de l'acétate par une bactérie méthanogène acétoclaste: Methanosarcina sp. MSTA-1 = Study of the acetate fermentation by an acetoclastic methanogen: Methanosarcina sp. MSTA-1Clarens, Manuel; Strehaiano, Pierre.1989, 134 p.Thesis

Hydrolyse et fermentation simultanées de l'inuline de topinambour. Etude en cultures pures ou co-cultures de K. marxianus et de S. cerevisiae = Simultaneous hydrolysis and fermentation of inulin from Jerusalem artichoke. Study with pure and mixed cultures of K. marxianus and S. cerevisiaeBerrada-Allam, Soumeya; Strehaiano, Pierre.1994, 100 p.Thesis

Highlight on the problems generated by p-coumaric acid analysis in wine fermentationsSALAMEH, Dominique; BRANDAM, Cédric; MEDAWAR, Wissam et al.Food chemistry. 2008, Vol 107, Num 4, pp 1661-1667, issn 0308-8146, 7 p.Article

Microbial protease or yeast extract : Alternative additions for improvement of fermentation performance and quality of beer brewed with a high rice contentVIET MAN LE VAN; STREHAIANO, Pierre; DUC LUONG NGUYEN et al.Journal of the American Society of Brewing Chemists. 2001, Vol 59, Num 1, pp 10-16, issn 0361-0470Article

Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juiceDIAZ-MONTANO, Dulce M; DELIA, Mane-Line; ESTARRON-ESPINOSA, Mima et al.Enzyme and microbial technology. 2008, Vol 42, Num 7, pp 608-616, issn 0141-0229, 9 p.Article

Effect of temperature on Brettanomyces bruxellensis : metabolic and kinetic aspectsBRANDAM, Cédric; CASTRO-MARTINEZ, Claudia; DELIA, Marie-Line et al.Canadian journal of microbiology. 2008, Vol 54, Num 1, pp 11-18, issn 0008-4166, 8 p.Article

Effects of penconazole on two yeast strains : Growth kinetics and molecular studiesJAWICH, Dalal; LTEIF, Roger; PFOHL-LESZKOWICZ, Annie et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 6, pp 552-556, issn 1613-4125, 5 p.Conference Paper

Microbial decolorization of reactive azo dyes in a sequential anaerobic-aerobic systemSUPAKA, Nuttapun; JUNTONGJIN, Kanchana; DAMRONGLERD, Somsak et al.Chemical engineering journal (1996). 2004, Vol 99, Num 2, pp 169-176, issn 1385-8947, 8 p.Article

Immobilised yeast grape must deacidification in a recycle fixed bed reactorPORTUGAL, Inês; RIBEIRO, Susana C; XAVIER, Ana M. R. B et al.International journal of food science & technology. 2011, Vol 46, Num 2, pp 284-289, issn 0950-5423, 6 p.Article

Diversity in Spoilage Yeast Dekkera/Brettanomyces bruxellensis Isolated from French Red Wine. Assessment During Fermentation of Synthetic Wine MediumBARBIN, Pascal; CHEVAL, Jean-Luc; GILIS, Jean-Frangois et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 1, pp 69-75, issn 0046-9750, 7 p.Article

Malic acid consumption by dry immobilized cells of Schizosaccharomyces pombeSILVA, Sofia; RAMON-PORTUGAL, Felipe; ANDRADE, Patricia et al.American journal of enology and viticulture. 2003, Vol 54, Num 1, pp 50-55, issn 0002-9254, 6 p.Article