Microbial decolorization of reactive azo dyes in a sequential anaerobic–aerobic system von Supaka, Nuttapun, Juntongjin, Kanchana, Damronglerd, Somsak, Delia, Marie-Line, Strehaiano, Pierre

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An original kinetic model for the enzymatic hydrolysis of starch during mashing von Brandam, C, Meyer, X.M, Proth, J, Strehaiano, P, Pingaud, H

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Modelling the growth and ethanol production of Brettanomyces bruxellensis at different glucose concentrations von Aguilar‐Uscanga, M.G., Garcia‐Alvarado, Y., Gomez‐Rodriguez, J., Phister, T., Delia, M.L., Strehaiano, P.

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Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production von Aguilar Uscanga, M.G, Delia, M.L, Strehaiano, P

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Metabolic transition step from ethanol consumption to sugar/ethanol consumption by Saccharomyces cerevisiae von Ramon-Portugal, F, Pingaud, H, Strehaiano, P

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Modelling the growth dynamics of interacting mixed cultures: a case of amensalism von Pommier, S., Strehaiano, P., Délia, M.L.

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Characterization of the metabolic shift of Saccharomyces bayanus var. uvarum by continuous aerobic culture von SERRA, A, STREHAIANO, P, TAILLANDIER, P

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The wine microbial consortium : a real terroir characteristic von RENOUF, V, MIOT-SERTIER, Cécile, STREHAIANO, P, LONVAUD-FUNEL, Aline

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Low frequency thermo-ultrasonication of Saccharomyces cerevisiae suspensions: Effect of temperature and of ultrasonic power von Ciccolini, L., Taillandier, P., Wilhem, A.M., Delmas, H., Strehaiano, P.

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Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters von Serra, Audrey, Strehaiano, Pierre, Taillandier, Patricia

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Highlight on the problems generated by p-coumaric acid analysis in wine fermentations von Salameh, Dominique, Brandam, Cédric, Medawar, Wissam, Lteif, Roger, Strehaiano, Pierre

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Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine von Renouf, Vincent, Strehaiano, Pierre, Lonvaud-Funel, Aline

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Effectiveness of dimethyldicarbonate to stop alcoholic fermentation in wine von Divol, Benoit, Strehaiano, Pierre, Lonvaud-Funel, Aline

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Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content von Taillandier, P, Portugal, F.R, Fuster, A, Strehaiano, P

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Optimization of a culture medium for xylanase production by Bacillus sp. using statistical experimental designs von Pham, P.L, Taillandier, P, Delmas, M, Strehaiano, P

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Oxygen effect on batch cultures of Leuconostoc mesenteroides : relationship between oxygen uptake, growth and end-products von PLIHON, F, TAILLANDIER, P, STREHAIANO, P

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Effects of acetic acid on growth and fermentative activity of Saccharomyces cerevisiae von Phowchinda, O, Delia-Dupuy, M.L, Strehaiano, P

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Metabolic transition step from ethanol consumption to sugar/ethanol von Ramon-portugal, F, Pingaud, H, Strehaiano, P

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Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae von Delcourt, F, Taillandier, P, Vidal, F, Strehaiano, P

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Improvement of a fed-batch process for high level xylanase production by a Bacillus strain von Schneider, Gerhard, Strehaiano, Pierre, Taillandier, Patricia

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