Hervé Alexandre
Hervé Alexandre
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Global gene expression during short-term ethanol stress in Saccharomyces cerevisiae
H Alexandre, V Ansanay-Galeote, S Dequin, B Blondin
FEBS letters 498 (1), 98-103, 2001
Biogenic amines in fermented foods
G Spano, P Russo, A Lonvaud-Funel, P Lucas, H Alexandre, ...
European journal of clinical nutrition 64 (3), S95-S100, 2010
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
M Sadoudi, R Tourdot-Maréchal, S Rousseaux, D Steyer, ...
Food Microbiology 32 (2), 243-253, 2012
Yeast autolysis in sparkling wine–a review
Australian journal of grape and wine research 12 (2), 119-127, 2006
Saccharomyces cerevisiaeOenococcus oeni interactions in wine: current knowledge and perspectives
H Alexandre, PJ Costello, F Remize, J Guzzo, M Guilloux-Benatier
International journal of food microbiology 93 (2), 141-154, 2004
Biochemical aspects of stuck and sluggish fermentation in grape must
H Alexandre, C Charpentier
Journal of Industrial Microbiology and Biotechnology 20 (1), 20-27, 1998
Relationship between ethanol tolerance, lipid composition and plasma membrane fluidity in Saccharomyces cerevisiae and Kloeckera apiculata
H Alexandre, I Rousseaux, C Charpentier
FEMS microbiology letters 124 (1), 17-22, 1994
Efficacité des structures de contrôle et enracinement des dirigeants
H Alexandre, M Paquerot
Finance contrôle stratégie 3 (2), 5-29, 2000
Characterization of the “viable but nonculturable”(VBNC) state in the wine spoilage yeast Brettanomyces
V Serpaggi, F Remize, G Recorbet, E Gaudot-Dumas, ...
Food microbiology 30 (2), 438-447, 2012
Wine microbiome: a dynamic world of microbial interactions
Y Liu, S Rousseaux, R Tourdot-Maréchal, M Sadoudi, R Gougeon, ...
Critical reviews in food science and nutrition 57 (4), 856-873, 2017
Ethanol adaptation mechanisms in Saccharomyces cerevisiae
H Alexandre, I Rousseaux, C Charpentier
Biotechnology and Applied Biochemistry 20 (2), 173-183, 1994
The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood
RD Gougeon, M Lucio, M Frommberger, D Peyron, D Chassagne, ...
Proceedings of the National Academy of Sciences 106 (23), 9174-9179, 2009
Sorption of wine volatile phenols by yeast lees
D Chassagne, M Guilloux-Benatier, H Alexandre, A Voilley
Food Chemistry 91 (1), 39-44, 2005
Alteration in Membrane Fluidity and Lipid Composition, and Modulation of H+-ATPase Activity in Saccharomyces Cerevisiae caused by Decanoic Acid
H Alexandre, B Mathieu, C Charpentier
Microbiology 142 (3), 469-475, 1996
Effect of production phase on bottle-fermented sparkling wine quality
B Kemp, H Alexandre, B Robillard, R Marchal
Journal of Agricultural and Food Chemistry 63 (1), 19-38, 2015
Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions
H Alexandre, D Heintz, D Chassagne, M Guilloux-Benatier, C Charpentier, ...
Journal of Industrial Microbiology and Biotechnology 26, 235-240, 2001
Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile
A Gobert, R Tourdot-Maréchal, C Morge, C Sparrow, Y Liu, ...
Frontiers in microbiology 8, 2175, 2017
Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism
H Alexandre
International journal of food microbiology 167 (2), 269-275, 2013
Characterization of the viable but nonculturable (VBNC) state in Saccharomyces cerevisiae
M Salma, S Rousseaux, A Sequeira-Le Grand, B Divol, H Alexandre
PLoS One 8 (10), e77600, 2013
High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation
V David, S Terrat, K Herzine, O Claisse, S Rousseaux, ...
Journal of Industrial Microbiology and Biotechnology 41 (5), 811-821, 2014
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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