| Understanding kombucha tea fermentation: a review SA Villarreal‐Soto, S Beaufort, J Bouajila, JP Souchard, P Taillandier Journal of food science 83 (3), 580-588, 2018 | 929 | 2018 |
| Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains H Bejaoui, F Mathieu, P Taillandier, A Lebrihi Journal of applied microbiology 97 (5), 1038-1044, 2004 | 325 | 2004 |
| Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts SA Villarreal-Soto, S Beaufort, J Bouajila, JP Souchard, T Renard, ... Process Biochemistry 83, 44-54, 2019 | 285 | 2019 |
| Isolation of Bacillus spp. from Thai fermented soybean (Thua‐nao): screening for aflatoxin B1 and ochratoxin A detoxification A Petchkongkaew, P Taillandier, P Gasaluck, A Lebrihi Journal of Applied Microbiology 104 (5), 1495-1502, 2008 | 214 | 2008 |
| Metabolome-microbiome signatures in the fermented beverage, Kombucha SA Villarreal-Soto, J Bouajila, M Pace, J Leech, PD Cotter, JP Souchard, ... International Journal of Food Microbiology 333, 108778, 2020 | 206 | 2020 |
| Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content P Taillandier, QP Lai, A Julien-Ortiz, C Brandam World Journal of Microbiology and Biotechnology 30 (7), 1959-1967, 2014 | 194 | 2014 |
| Cross-flow microfiltration applied to oenology: A review Y El Rayess, C Albasi, P Bacchin, P Taillandier, J Raynal, ... Journal of Membrane Science 382 (1-2), 1-19, 2011 | 172 | 2011 |
| Biodegradation of ochratoxin A by Aspergillus section Nigri species isolated from French grapes: a potential means of ochratoxin A decontamination in grape juices … H Bejaoui, F Mathieu, P Taillandier, A Lebrihi FEMS microbiology letters 255 (2), 203-208, 2006 | 137 | 2006 |
| Low frequency thermo-ultrasonication of Saccharomyces cerevisiae suspensions: effect of temperature and of ultrasonic power L Ciccolini, P Taillandier, AM Wilhem, H Delmas, P Strehaiano Chemical Engineering Journal 65 (2), 145-149, 1997 | 118 | 1997 |
| Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters A Serra, P Strehaiano, P Taillandier International journal of food microbiology 104 (3), 257-265, 2005 | 115 | 2005 |
| Effect of high shear stress on microbial viability H Lange, P Taillandier, JP Riba Journal of Chemical Technology & Biotechnology: International Research in …, 2001 | 115 | 2001 |
| Black aspergilli and ochratoxin A production in French vineyards H Bejaoui, F Mathieu, P Taillandier, A Lebrihi International journal of food microbiology 111, S46-S52, 2006 | 108 | 2006 |
| Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity R Rahmani, S Beaufort, SA Villarreal-Soto, P Taillandier, J Bouajila, ... Food Bioscience 30, 100414, 2019 | 100 | 2019 |
| Analysis of membrane fouling during cross-flow microfiltration of wine Y El Rayess, C Albasi, P Bacchin, P Taillandier, M Mietton-Peuchot, ... Innovative Food Science & Emerging Technologies 16, 398-408, 2012 | 95 | 2012 |
| Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content P Taillandier, FR Portugal, A Fuster, P Strehaiano Food microbiology 24 (1), 95-100, 2007 | 95 | 2007 |
| Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction N Nehme, F Mathieu, P Taillandier Food Microbiology 27 (1), 150-157, 2010 | 92 | 2010 |
| Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains N Nehme, F Mathieu, P Taillandier Journal of Industrial Microbiology and Biotechnology 35 (7), 685-693, 2008 | 70 | 2008 |
| Trehalose accumulation in Saccharomyces cerevisiae cells: experimental data and structured modeling JS Aranda, E Salgado, P Taillandier Biochemical Engineering Journal 17 (2), 129-140, 2004 | 65 | 2004 |
| Systematic error and comparison of four methods for assessing the viability ofSaccharomyces cerevisiae suspensions H Lange, JM Bavouzet, P Taillandier, C Delorme Biotechnology Techniques 7 (3), 223-228, 1993 | 64 | 1993 |
| Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine C Ghanem, P Taillandier, M Rizk, Z Rizk, N Nehme, JP Souchard, ... LWT-Food Science and Technology 83, 101-109, 2017 | 63 | 2017 |
