Liquid chromatographic fractionation of small peptides from wine
Desportes, C, Charpentier, M, Duteurtre, B, Maujean, A, Duchiron, F
Published in Journal of Chromatography A (06.10.2000)
Published in Journal of Chromatography A (06.10.2000)
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Journal Article
Yeast autolysis during champagne aging
Leroy M.J, Charpentier M, Duteurtre B, Feuillat M, Charpentier C
Published in American journal of enology and viticulture (1990)
Published in American journal of enology and viticulture (1990)
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Journal Article
The endogenous particles of a sparkling wine and their influence on the foaming behaviour
Senée, J., Viaux, L., Robillard, B., Duteurtre, B., Vignes-Adler, M.
Published in Food hydrocolloids (01.04.1998)
Published in Food hydrocolloids (01.04.1998)
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Journal Article
Release of Nucleotides and Nucleosides during Yeast Autolysis: Kinetics and Potential Impact on Flavor
Charpentier, Claudine, Aussenac, Jerome, Charpentier, Monique, Prome, Jean-Claude, Duteurtre, Bruno, Feuillat, Michel
Published in Journal of agricultural and food chemistry (20.04.2005)
Published in Journal of agricultural and food chemistry (20.04.2005)
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Journal Article
Evolution of the lipid contents of Champagne wine during the second fermentation of Saccharomyces cerevisiae
Troton, D. (Laboratoire de Recherche Moet and Chandon, Epernay, France), Charpentier, M, Robillard, B, Calvayrac, R, Duteurtre, B
Published in American journal of enology and viticulture (1989)
Published in American journal of enology and viticulture (1989)
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Journal Article
Practical application of immunofluorescence for the detection of bacterial contaminants during vinification
Marielle Bouix, Claire Busson, Monique Charpentier, Jean-Yves Leveau, Bruno Duteurtre
Published in OENO one (31.03.1997)
Published in OENO one (31.03.1997)
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Journal Article
Yeast Flocculation: Influence of Nutritional Factors on Cell Wall Composition
Amri, M. A, Bonaly, R, Duteurtre, B, Moll, M
Published in Journal of general microbiology (01.09.1982)
Published in Journal of general microbiology (01.09.1982)
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Journal Article
Use of [14C]lysine to detect microbial contamination in liquid foods
Mafart, P, Bourgeois, C, Duteurtre, B, Moll, M
Published in Applied and Environmental Microbiology (01.06.1978)
Published in Applied and Environmental Microbiology (01.06.1978)
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Journal Article
Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry
Aussenac, Jérôme, Chassagne, David, Claparols, Catherine, Charpentier, Monique, Duteurtre, Bruno, Feuillat, Michel, Charpentier, Claudine
Published in Journal of Chromatography A (12.01.2001)
Published in Journal of Chromatography A (12.01.2001)
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Journal Article
The science of Champagne
Duteurtre, B. (Groupe Moet et Chandon, Epernay (France). Laboratoire de Recherche Oenologique)
Published in Recherche (Paris. 1970) (01.12.1986)
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Published in Recherche (Paris. 1970) (01.12.1986)
Journal Article
endogenous particles of a sparkling wine and the influence on the foaming behaviour
Senee, J, Viaux, L, Robillard, B, Duteurtre, B, Vignes-Adler, M
Published in Food hydrocolloids (1998)
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Published in Food hydrocolloids (1998)
Journal Article