Roullier-Gall C - Search Results

1

New advances on the Brettanomyces bruxellensis biofilm mode of life.

Lebleux M, Abdo H, Coelho C, Basmaciyan L, Albertin W, Maupeu J, Laurent J, Roullier-Gall C, Alexandre H, Guilloux-Benatier M, Weidmann S, Rousseaux S. Lebleux M, et al. Int J Food Microbiol. 2020 Apr 2;318:108464. doi: 10.1016/j.ijfoodmicro.2019.108464. Epub 2019 Nov 28. Int J Food Microbiol. 2020. PMID: 31816527

2

Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the must.

Coelho C, Aron A, Roullier-Gall C, Gonsior M, Schmitt-Kopplin P, Gougeon RD. Coelho C, et al. Anal Chem. 2015 Aug 18;87(16):8132-7. doi: 10.1021/acs.analchem.5b00388. Epub 2015 Jul 31. Anal Chem. 2015. PMID: 26190639

3

Wine microbiology is driven by vineyard and winery anthropogenic factors.

Grangeteau C, Roullier-Gall C, Rousseaux S, Gougeon RD, Schmitt-Kopplin P, Alexandre H, Guilloux-Benatier M. Grangeteau C, et al. Microb Biotechnol. 2017 Mar;10(2):354-370. doi: 10.1111/1751-7915.12428. Epub 2016 Oct 25. Microb Biotechnol. 2017. PMID: 27778455 Free PMC article.

4

Sulfites and the wine metabolome.

Roullier-Gall C, Hemmler D, Gonsior M, Li Y, Nikolantonaki M, Aron A, Coelho C, Gougeon RD, Schmitt-Kopplin P. Roullier-Gall C, et al. Food Chem. 2017 Dec 15;237:106-113. doi: 10.1016/j.foodchem.2017.05.039. Epub 2017 May 8. Food Chem. 2017. PMID: 28763951

5

Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study.

Nikolantonaki M, Julien P, Coelho C, Roullier-Gall C, Ballester J, Schmitt-Kopplin P, Gougeon RD. Nikolantonaki M, et al. Front Chem. 2018 Jun 8;6:182. doi: 10.3389/fchem.2018.00182. eCollection 2018. Front Chem. 2018. PMID: 29938203 Free PMC article.

6

Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome.

Petitgonnet C, Klein GL, Roullier-Gall C, Schmitt-Kopplin P, Quintanilla-Casas B, Vichi S, Julien-David D, Alexandre H. Petitgonnet C, et al. Food Microbiol. 2019 Oct;83:122-133. doi: 10.1016/j.fm.2019.05.005. Epub 2019 May 17. Food Microbiol. 2019. PMID: 31202403

7

Exploring yeast interactions through metabolic profiling.

Roullier-Gall C, David V, Hemmler D, Schmitt-Kopplin P, Alexandre H. Roullier-Gall C, et al. Sci Rep. 2020 Apr 8;10(1):6073. doi: 10.1038/s41598-020-63182-6. Sci Rep. 2020. PMID: 32269331 Free PMC article.

8

Influence of regionality and maturation time on the chemical fingerprint of whisky.

Roullier-Gall C, Signoret J, Coelho C, Hemmler D, Kajdan M, Lucio M, Schäfer B, Gougeon RD, Schmitt-Kopplin P. Roullier-Gall C, et al. Food Chem. 2020 Apr 3;323:126748. doi: 10.1016/j.foodchem.2020.126748. Online ahead of print. Food Chem. 2020. PMID: 32304953

9

Yeast-Yeast Interactions: Mechanisms, Methodologies and Impact on Composition.

Bordet F, Joran A, Klein G, Roullier-Gall C, Alexandre H. Bordet F, et al. Microorganisms. 2020 Apr 20;8(4):600. doi: 10.3390/microorganisms8040600. Microorganisms. 2020. PMID: 32326124 Free PMC article. Review.

10

Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines.

Simonin S, Roullier-Gall C, Ballester J, Schmitt-Kopplin P, Quintanilla-Casas B, Vichi S, Peyron D, Alexandre H, Tourdot-Maréchal R. Simonin S, et al. Front Microbiol. 2020 Jun 16;11:1308. doi: 10.3389/fmicb.2020.01308. eCollection 2020. Front Microbiol. 2020. PMID: 32612594 Free PMC article.

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