Marguerite Lafargue-Dols
Villenave-d'ornon, 33140, France
Last Updated: 09/26/2026
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Found 28 publications
Linking red wine chemical composition with vulnerability to Brettanomyces bruxellensis development through untargeted metabolomics.
Journal: Food chemistry
Published: April 02, 2026
Enhancing the aromatic profile and sensory properties of wine via interactions between Zygosaccharomyces bailii and Saccharomycescerevisiae.
Journal: Food microbiology
Published: April 17, 2025
Does Fungal Chitosan Leave Noticeable Traces in Treated Wines?
Journal: Foods (Basel, Switzerland)
Published: September 12, 2024
Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties.
Journal: Food microbiology
Published: October 06, 2023
Assessment of chitosan antimicrobial effect on wine microbes.
Journal: International journal of food microbiology
Published: May 13, 2022
Secondary Metabolism Rearrangements in Linum usitatissimum L. after Biostimulation of Roots with COS Oligosaccharides from Fungal Cell Wall.
Journal: Molecules (Basel, Switzerland)
Published: February 16, 2022
Production of Fungal Nanochitosan Using High-Pressure Water Jet System for Biomedical Applications.
Journal: Materials (Basel, Switzerland)
Published: December 25, 2021
Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast.
Journal: Molecular ecology
Published: October 11, 2021
Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?
Journal: Foods (Basel, Switzerland)
Published: August 23, 2021
+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine.
Journal: Frontiers in microbiology
Published: June 09, 2020
Last Updated: 09/26/2026