Liquid chromatographic fractionation of small peptides from wine von Desportes, C, Charpentier, M, Duteurtre, B, Maujean, A, Duchiron, F

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Release of Nucleotides and Nucleosides during Yeast Autolysis:  Kinetics and Potential Impact on Flavor von Charpentier, Claudine, Aussenac, Jerome, Charpentier, Monique, Prome, Jean-Claude, Duteurtre, Bruno, Feuillat, Michel

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The endogenous particles of a sparkling wine and their influence on the foaming behaviour von Senée, J., Viaux, L., Robillard, B., Duteurtre, B., Vignes-Adler, M.

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Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry von Aussenac, Jérôme, Chassagne, David, Claparols, Catherine, Charpentier, Monique, Duteurtre, Bruno, Feuillat, Michel, Charpentier, Claudine

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Practical application of immunofluorescence for the detection of bacterial contaminants during vinification von BOUIX, M, BUSSON, C, CHARPENTIER, M, LEVEAU, J. Y, DUTEURTRE, B

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Determination of the trans-resveratrol content of champagne wines by reversed-phase HPLC von JEANDET, Ph, CHAUDRUC, D, ROBILLARD, B, PETERS, F, TUSSEAU, D, CONREUX, A, DUTEURTRE, B

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Yeast Flocculation: Influence of Nutritional Factors on Cell Wall Composition von Amri, M. A., Bonaly, R., Duteurtre, B., Moll, M.

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Use of [14C]lysine to detect microbial contamination in liquid foods von Mafart, P, Bourgeois, C, Duteurtre, B, Moll, M

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USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFING von MONSAN, P., DUTEURTRE, B., MOLL, M., DURAND, G.

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Exogenous Lipids and Ethanol Influences on the Foam Behavior of Sparkling Base Wines von DUSSAUD, ANNE, ROBILLARD, BERTRAND, CARLES, BENOÎT, DUTEURTRE, BRUNO, VIGNES-ADLER, MICHÈLE

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endogenous particles of a sparkling wine and the influence on the foaming behaviour von Senee, J, Viaux, L, Robillard, B, Duteurtre, B, Vignes-Adler, M

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Changes of the lipid composition of Saccharomyces cerevisiae during aging of Champagne wine von TROTON, D, PITON, F, CHARPENTIER, M, DUTEURTRE, B

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Characterization of cell wall constituents involved in the flocculation of Saccharomyces uvarum yeast strains von Amri, M A, Bonaly, R, Duteurtre, B, Moll, M

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STUDY OF THE ASSIMILATION OF PROLINE BY BREWING YEASTS von Duteurtre, Bruno, Bourgeois, Claude, Chollot, Bernard

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Growth and flocculation of two Saccharomyces uvarum strains von Amri, M. A., Bonaly, R., Duteurtre, B., Moll, M.

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Interrelation between Ca2+ and K+ ions in the flocculation of two Brewers yeast strains von Amri, M. A., Bonaly, R., Duteurtre, B., Moll, M.

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Aspects of adjunct fermentation. II. Cost calculations for larger breweries von Duteurtre, B, Moll, M, Pollock, J.R.A, Weir, M.J

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Continuous production of beer using immobilized yeast [Saccharomyces uvarum] von Moll M, Duteurtre B

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Caractérisation des constituants pariétaux impliqués dans la floculation de levures Saccharomyces uvarum von Amri, M.A., Bonaly, R., Duteurtre, B., Moll, M.

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Évaluation rapide de la contamination des moûts par cytométrie en flux von BOUIX, M, GRABOWSKI, A, CHARPENTIER, M, LEVEAU, J. Y, DUTEURTRE, B

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