Michèle Guilloux-Bénatier

Sorption of wine volatile phenols by yeast lees

David Chassagne, Michèle Guilloux-Bénatier, Hervé Alexandre et al. · Food Chemistry · 2004 · 111 citations

Food Chemistry, Environmental Chemistry, Chemistry +2

Comparison of Components Released by Fermented or Active Dried Yeasts after Aging on Lees in a Model Wine

Michèle Guilloux-Bénatier, David Chassagne · Journal of Agricultural and Food Chemistry · 2002 · 99 citations

Shelf Life, Engineering, Amino Acids +21

Development of  a qPCR assay for specific quantification of Botrytis cinerea on grapes

Camelia Diguță, Sandrine Rousseaux, Stéphanie Weidmann et al. · FEMS Microbiology Letters · 2010 · 89 citations · Full text

Botrytis Cinerea, Pathogen Detection, Plant-virus Interaction +11

Wine microbiology is driven by vineyard and winery anthropogenic factors

Cédric Grangeteau, Chloé Roullier‐Gall, Sandrine Rousseaux et al. · Microbial Biotechnology · 2016 · 87 citations · Full text

Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilation

Fabienne Remize, Aurélie Gaudin, Y Kong et al. · Archives of Microbiology · 2006 · 63 citations

Biology, Biochemistry, Reactive Nitrogen Specie +7