Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Monique Charpentier"'
Publikováno v:
OENO One, Vol 33, Iss 1, Pp 31-38 (1999)
This study presents an application of flow cytometry to evaluate rapidly the viable micro-organisms in grape juice. In this method, viable cells are firstly specitically labelled with a fluorescent reagent. The sample is then injected into the flow c
Externí odkaz:
https://doaj.org/article/18d235890f8a4e1f92684de2a3de122a
Publikováno v:
OENO One, Vol 31, Iss 1, Pp 11-22 (1997)
This study presents a rapid and specific microscopie technique for detecting and identifying populations of lactic acid bacteria in musts, wines, and inoculum starter cultures. Through the use of fluorescent antibodies, this procedure can be performe
Externí odkaz:
https://doaj.org/article/1f3fd99ab1844743802f79c2cd817edf
Publikováno v:
Revue internationale des technologies en pédagogie universitaire, Vol 13, Iss 2-3, p 166 (2016)
Dans une université à distance comme la Télé-université (TÉLUQ), pratiquant la formation à distance depuis plus de 40 ans et offrant la formation en ligne depuis une vingtaine d’années, l’intégration de cours en ligne ouverts et massifs
Externí odkaz:
https://doaj.org/article/f80d094d84cd4b2c949c28320c720db3
Autor:
Jerome Aussenac, Michel Feuillat, Jean-Claude Prome, Monique Charpentier, Claudine Charpentier, Bruno Duteurtre
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:3000-3007
Nucleotides, particularly 5'-nucleotides, are important flavoring agents found in many foods and beverages. Their precise effect on the flavor of wines aged on lees has not been examined previously. In this study nucleotides and nucleosides released
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6b053cdf89ccf66b5d9d27ae6dc819c
https://doi.org/10.1021/jf040334y
https://doi.org/10.1021/jf040334y
Autor:
Jerome Aussenac, Bruno Duteurtre, Monique Charpentier, David Chassagne, Catherine Claparols, Claudine Charpentier, Michel Feuillat
Publikováno v:
Journal of Chromatography A. 907:155-164
Monophosphate nucleotides are difficult to identify in Champagne wine because they are present in small concentrations in a complex mixture. A method for the isolation, separation and identification of reference compounds, which achieved on average 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47b7ed8e72be8a1e590e2da215e18d65
https://doi.org/10.1016/s0021-9673(00)01019-0
https://doi.org/10.1016/s0021-9673(00)01019-0
Publikováno v:
Sciences des Aliments
Sciences des Aliments, Lavoisier Abonnements, 2000, 20, pp.331-346
Sciences des Aliments, Lavoisier Abonnements, 2000, 20, pp.331-346
Le but du travail est de caracteriser l'evolution de l'arome du champagne au cours du vieillissement et de comparer sous ce rapport le vieillissement accelere a 40 °C au vieillissement normal. Les methodes mises en oeuvre a cet effet sont l'analyse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d588dc32fc0e2358f2b3036751942be6
https://doi.org/10.3166/sda.20.331-346
https://doi.org/10.3166/sda.20.331-346
Publikováno v:
OENO One, Vol 31, Iss 1, Pp 11-22 (1997)
This study presents a rapid and specific microscopie technique for detecting and identifying populations of lactic acid bacteria in musts, wines, and inoculum starter cultures. Through the use of fluorescent antibodies, this procedure can be performe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3484eda34e8dc916c5012381f51fc48b
https://doi.org/10.20870/oeno-one.1997.31.1.1089
https://doi.org/10.20870/oeno-one.1997.31.1.1089