Pernod Ricard (France)

Recent papers from Pernod Ricard (France)

1. A review of machine learning techniques for building electrical energy consumption predictionSHILAP Revista de lepidopterología · 2025
2. Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc WineAustralian Journal of Grape and Wine Research · 2024
3. Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producerInternational Journal of Food Science & Technology · 2023
4. Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine FermentationFermentation · 2023
5. Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo WinesJournal of Agricultural and Food Chemistry · 2022
6. Impact of Cooling Profile on Refined Palm Oil Crystallization: Microscopic and Small and Wide‐Angle X‐Ray Scattering InvestigationsEuropean Journal of Lipid Science and Technology · 2021
7. Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted EstersInternational Journal of Molecular Sciences · 2021
8. Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters2021
9. Modeling undernutrition with enteropathy in miceScientific Reports · 2020
10. A prebiotic-enhanced lipid-based nutrient supplement (LNSp) increases Bifidobacterium relative abundance and enhances short-chain fatty acid production in simulated colonic microbiota from undernourished infantsFEMS Microbiology Ecology · 2020
11. Acceptability and utilization of a lipid-based nutrient supplement formulated for pregnant women in rural Niger: a multi-methods studyBMC Nutrition · 2019
12. Rational Design of Packaging: Toward Safer and Ecodesigned Food Packaging SystemsFrontiers in Chemistry · 2019
13. Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditionsPLoS ONE · 2018
14. Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of BeveragesFrontiers in Psychology · 2018
15. Ready-to-Use Therapeutic Food Made From Locally Available Food Ingredients Is Well Accepted by Children Having Severe Acute Malnutrition in BangladeshFood and Nutrition Bulletin · 2017
16. Towards continuous wine fining: Materials characterisation and crossflow performance testing of polymer–bentonite mixed matrix membranesAsia-Pacific Journal of Chemical Engineering · 2017
17. Wine yeast phenomics: a standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions2017
18. Flavour Components of Whiskey. III. Ageing Changes in the Low-Volatility FractionSouth African Journal of Enology and Viticulture · 2017
19. Effect of row orientation, trellis type, shoot and bunch position on the variability of Sauvignon Blanc (Vitis viniferaL.) juice compositionAustralian Journal of Grape and Wine Research · 2017
20. Surviving Sepsis Campaign: International Guidelines for Management of Sepsis and Septic Shock: 2016Critical Care Medicine · 2017