Get started
Author

Pauline Seguinot

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions
2019 · Ying Su, Pauline Seguinot, et al. · Food Microbiology · 119
Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae
2020 · Pauline Seguinot, Anne Ortiz-Julien, et al. · Frontiers in Microbiology · 79
PDF
Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media
2018 · Pauline Seguinot, Stéphanie Rollero, et al. · Food Microbiology · 74
PDF
Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains
2019 · Pauline Seguinot, Audrey Bloem, et al. · International Journal of Food Microbiology · 44
PDF
Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
2018 · Audrey Bloem, Stephanie Rollero, et al. · Journal of Visualized Experiments · 17
Influence of Single Nitrogen Compounds on Growth and Fermentation Performance ofStarmerella bacillarisandSaccharomyces cerevisiaeduring Alcoholic Fermentation
2020 · Vasileios Englezos, Luca Cocolin, et al. · Applied and Environmental Microbiology · 16
Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains
2020 · Ying Su, Pauline Seguinot, et al. · Microorganisms · 9
PDF
Safety evaluation of Akkermansia massiliensis sp. nov. DSM 33459
2025 · Jeffrey Pitt, Mark R. Bauter, et al. · Toxicology Reports · 3
Non-Saccharomyces yeast nitrogen consumption and metabolite production during wine fermentation
2019 · Seguinot, Pauline, Englezos, V, et al. · HAL · 1
Impact of nitrogen sources on the fermentative kinetic and aroma compounds production by non-Saccharomyces yeasts
2018 · Camarasa, Carole, Seguinot, Pauline, et al. · HAL · 1
Impact of nitrogen sources on the fermentative kinetic of non - Saccharomyces yeasts
2017 · Seguinot, Pauline, Sanchez, Isabelle, et al. · HAL · 1
Safety evaluation of Butyricicoccus faecihominis DSM 34943
2025 · Jeffrey Pitt, Mark R. Bauter, et al. · Toxicology Reports
Contribution des levures non-Saccharomycesà la qualité sensorielle des vins.
2022 · Gazaloglu, Mehmet, Rollero, Stéphanie, et al. · HAL
Level 2 flavia TM, une levure non-saccharomyces au fort potentiel enzymatique de révélation des terpènes et des thiols
2020 · Anthony Silvano, Florence Sablayrolles, et al. · HAL
Vers une meilleure exploitation du potentiel enzymatique et métabolique de Metschnikowia pulcherrima et Torulaspora delbrueckii pour la production d’arômes en fermentation œnologique
2019 · Pauline Seguinot · theses.fr (ABES)
Exploring the potentialities of Metschnikowia species during sequential wine fermentation
2019 · Seguinot, Pauline, Ortiz-Julien, Anne, et al. · HAL
Nitrogen source utilisation by non-Saccharomyces yeasts in winemaking conditions
2019 · Su, Ying, Seguinot, Pauline, et al. · HAL
Impact of sequential inoculation with M. pulcherrima on wine properties and influence of the main characteristics of the must
2019 · Seguinot, Pauline, Julien Ortiz, Anne, et al. · HAL
L'azote : un nutriment à optimiser !
2019 · Seguinot, Pauline, Rollero, Stéphanie, et al. · HAL
Impact of nitrogen sources on the fermentative kinetic and aroma compounds production by non-Saccharomyces yeasts in alcoholic fermentation
2018 · Seguinot, Pauline, Su, Ying, et al. · HAL
Outcomes of wine fermentation with non-Saccharomyces yeasts in sequential inoculation: impact of the characteristics of the must
2018 · Seguinot, Pauline, Bloem, Audrey, et al. · HAL
Impact des facteurs environnementaux sur la biosynthèse des arômes fermentaires par la levure en fermentation alcoolique. Partie 2/2 : Importance de la nature du nutriment levurien et du moment d’ajout sur la biosynthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation alcoolique
2017 · Seguinot, Pauline, Rollero, Stéphanie, et al. · HAL
Works count: 22
Citation count: 364
H-index: 7
I10-index: 6
Year
Topic
Type