V. Nolleau

Fermentation of hemicellulosic sugars and sugar mixtures to xylitol by Candida parapsilosis

J. Navarro, L. Preziosi-Belloy, V. Nolleau, 1997 .

Xylitol production from aspenwood hemicellulose hydrolysate by Candida guilliermondii

J. Navarro, L. Preziosi-Belloy, V. Nolleau, 2000, Biotechnology Letters.

Xylitol production from xylose by two yeast strains: Sugar tolerance

J. Delgenès, J. Navarro, L. Preziosi-Belloy, 1993, Current Microbiology.

Dispersive Liquid-Liquid Microextraction for the Quantitation of Terpenes in Wine.

A. Bloem, C. Camarasa, C. Picou, 2020, Journal of agricultural and food chemistry.

Solid-Phase Extraction as a Clean-Up Procedure for the Liquid Chromatographic Determination of Benzoic and Sorbic Acids in Fruit-Derived Products

H. Fabre, B. Mandrou, V. Nolleau, 1998 .

Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines

V. Farines, C. Saucier, François Garcia, 2022, Foods.

The reduction of xylose to xylitol by Candida guilliermondii and Candida parapsilosis: Incidence of oxygen and pH

J. Navarro, L. Preziosi-Belloy, V. Nolleau, 1995, Biotechnology Letters.

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

D. Desclaux, Diego Segond, D. Sicard, 2022, Microorganisms.