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	1.	Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine. [electronic resource] by Marchand, S de Revel, G Bertrand, A Producer: 20001212 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions. [electronic resource] by Pripis-Nicolau, L de Revel, G Bertrand, A Maujean, A Producer: 20001113 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Vanillin production from simple phenols by wine-associated lactic acid bacteria. [electronic resource] by Bloem, A Bertrand, A Lonvaud-Funel, A de Revel, G Producer: 20070313 In: Letters in applied microbiology vol. 44 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni. [electronic resource] by Vallet, A Lucas, P Lonvaud-Funel, A de Revel, G Producer: 20081010 In: Journal of applied microbiology vol. 104 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine. [electronic resource] by Romano, A Perello, M C de Revel, G Lonvaud-Funel, A Producer: 20081010 In: Journal of applied microbiology vol. 104 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni. [electronic resource] by Pripis-Nicolau, L de Revel, G Bertrand, A Lonvaud-Funel, A Producer: 20040730 In: Journal of applied microbiology vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406. [electronic resource] by Vallet, A Santarelli, X Lonvaud-Funel, A de Revel, G Cabanne, C Producer: 20090211 In: Applied microbiology and biotechnology vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Role of carbonyl compounds in SO(2) binding phenomena in musts and wines from botrytized grapes. [electronic resource] by Barbe, J C de Revel, G Joyeux, A Lonvaud-Funel, A Bertrand, A Producer: 20000925 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Contribution to the knowledge of malolactic fermentation influence on wine aroma. [electronic resource] by de Revel, G Martin, N Pripis-Nicolau, L Lonvaud-Funel, A Bertrand, A Producer: 20000211 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles. [electronic resource] by Coulon, J Perello, M C Lonvaud-Funel, A de Revel, G Renouf, V Producer: 20110815 In: Journal of applied microbiology vol. 108 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods. [electronic resource] by Nannelli, F Claisse, O Gindreau, E de Revel, G Lonvaud-Funel, A Lucas, P M Producer: 20090122 In: Letters in applied microbiology vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking. [electronic resource] by Renouf, V Falcou, M Miot-Sertier, C Perello, M C De Revel, G Lonvaud-Funel, A Producer: 20060929 In: Journal of applied microbiology vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates. [electronic resource] by Gagné, S Lucas, P M Perello, M C Claisse, O Lonvaud-Funel, A de Revel, G Producer: 20110509 In: Journal of applied microbiology vol. 110 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese. [electronic resource] by Dugat-Bony, E Sarthou, A-S Perello, M-C de Revel, G Bonnarme, P Helinck, S Producer: 20170406 In: Journal of dairy science vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)