Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2012 2
2013 2
2014 4
2015 4
2016 4
2017 1
2018 1
2020 3
2021 3
2022 0
Text availability
Article attribute
Article type
Publication date

Search Results

22 results
Results by year
Filters applied: . Clear all
Page 1
The complexity of wine: clarifying the role of microorganisms.
Tempère S, Marchal A, Barbe JC, Bely M, Masneuf-Pomarede I, Marullo P, Albertin W. Tempère S, et al. Appl Microbiol Biotechnol. 2018 May;102(9):3995-4007. doi: 10.1007/s00253-018-8914-8. Epub 2018 Mar 18. Appl Microbiol Biotechnol. 2018. PMID: 29552694 Review.
Rose Wine Market: Anything but Colour?
Peres S, Giraud-Heraud E, Masure AS, Tempere S. Peres S, et al. Among authors: tempere s. Foods. 2020 Dec 11;9(12):1850. doi: 10.3390/foods9121850. Foods. 2020. PMID: 33322523 Free PMC article.
Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters-Methodological, Sensory, and Physicochemical Approaches.
Cameleyre M, Monsant C, Tempere S, Lytra G, Barbe JC. Cameleyre M, et al. Among authors: tempere s. J Agric Food Chem. 2021 Sep 1;69(34):9895-9904. doi: 10.1021/acs.jafc.1c02934. Epub 2021 Aug 17. J Agric Food Chem. 2021. PMID: 34403583
Impact of perceptive interactions on red wine fruity aroma.
Lytra G, Tempere S, de Revel G, Barbe JC. Lytra G, et al. Among authors: tempere s. J Agric Food Chem. 2012 Dec 19;60(50):12260-9. doi: 10.1021/jf302918q. Epub 2012 Dec 7. J Agric Food Chem. 2012. PMID: 23214915
22 results