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Items where Institution is :Other partners > Holy Spirit University of Kaslik - USEK (LEBANON)

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Number of items at this level: 6.

El Azzi, Désirée and Laurent, François and Roussiez, Vincent and Chou, Lei and Guiresse, Agnès Maritchù and Probst, Jean-Luc Adsorption of Aclonifen, Alachlor, Cd and Cu onto Natural River Suspended Matter in the Context of Multi-Pollutions: Influence of Contaminant Co-Presence and Order of Input into the Aqueous Solution. (2018) Water, 10 (9). 1222-1240. ISSN 2073-4441

Ghanem, Chantal and Taillandier, Patricia and Rizk, M. and Rizk, Ziad and Nehme, Nancy and Souchard, Jean-Pierre and El Rayess, Youssef Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine. (2017) LWT - Food Science and Technology, 83. 101-109. ISSN 0023-6438

Rizk, Ziad and El Rayess, Youssef and Ghanem, Chantal and Mathieu, Florence and Taillandier, Patricia and Nehme, Nancy Impact of inhibitory peptides released by Saccharomyces cerevisiae BDX on the malolactic fermentation performed by Oenococcus oeni Vitilactic F. (2016) International Journal of Food Microbiology, 233. 90-96. ISSN 0168-1605

El Rayess, Youssef and Manon, Yannick and Jitariouk, Nicolas and Albasi, Claire and Mietton-Peuchot, Martine and Devatine, Audrey and Fillaudeau, Luc Wine clarification with Rotating and Vibrating Filtration (RVF): Investigation of the impact of membrane material, wine composition and operating conditions. (2016) Journal of Membrane Science, 513. 47-57. ISSN 0376-7388

El Rayess, Youssef and Mietton-Peuchot, Martine Membrane Technologies in Wine Industry: An Overview. (2016) Critical Reviews in Food Science and Nutrition, 56 (12). 2005-2020. ISSN 1040-8398

Choque, Elodie and El Rayess, Youssef and Raynal, José and Mathieu, Florence Fungal naphtho-γ-pyrones—secondary metabolites of industrial interest. (2015) Applied Microbiology and Biotechnology, 99 (3). 1081-1096. ISSN 0175-7598

This list was generated on Tue Jan 22 06:57:06 2019 CET.