| # | Date |
Title Long |
Author |
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[ 1 ]
|
2010
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Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines [electronic resource].
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Ducasse, Marie-Agnès
|
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[ 2 ]
|
2009
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Ectopic Expression of VvMybPA2 Promotes Proanthocyanidin Biosynthesis in Grapevine and Suggests Additional Targets in the Pathway.
|
Terrier, Nancy
|
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[ 3 ]
|
2009
|
Efficient isolation of major procyanidin A-type dimers from peanut skins and B-type dimers from grape seeds [electronic resource].
|
Appeldoorn, Maaike M.
|
|
[ 4 ]
|
2009
|
Grapevine MATE-Type Proteins Act as Vacuolar H⁺-Dependent Acylated Anthocyanin Transporters.
|
Gomez, Camila
|
|
[ 5 ]
|
2009
|
Novel Cation-Dependent O-Methyltransferase Involved in Anthocyanin Methylation in Grapevine.
|
Hugueney, Philippe
|
|
[ 6 ]
|
2008
|
Direct mass spectrometry approaches to characterize polyphenol composition of complex samples [electronic resource].
|
Fulcrand, Hélène
|
|
[ 7 ]
|
2008
|
Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins [electronic resource].
|
Sarni-Manchado, Pascale
|
|
[ 8 ]
|
2008
|
New Compounds Obtained by Evolution and Oxidation of Malvidin 3-O-Glucoside in Ethanolic Medium [electronic resource].
|
Es-Safi, N.E.
|
|
[ 9 ]
|
2008
|
Polyphenol-β-Casein Complexes at the Air/Water Interface and in Solution: Effects of Polyphenol Structure [electronic resource].
|
Aguié-Béghin, V.
|
|
[ 10 ]
|
2007
|
Effect of Flash Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition [electronic resource].
|
Doco, T.
|
|
[ 11 ]
|
2007
|
Flavonoid oxidation in plants: from biochemical properties to physiological functions [electronic resource].
|
Pourcel, L.
|
|
[ 12 ]
|
2007
|
Interactions between a Non Glycosylated Human Proline-Rich Protein and Flavan-3-ols Are Affected by Protein Concentration and Polyphenol/Protein Ratio [electronic resource].
|
Pascal, C.
|
|
[ 13 ]
|
2007
|
Interactions between Flavan-3-ols and Poly(L-proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure [electronic resource].
|
Poncet-Legrand, C.
|
|
[ 14 ]
|
2007
|
Optimization of Simultaneous Flavanol, Phenolic Acid, and Anthocyanin Extraction from Grapes Using an Experimental Design: Application to the Characterization of Champagne Grape Varieties [electronic resource].
|
Mane, C.
|
|
[ 15 ]
|
2006
|
Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages [electronic resource].
|
Fournand, D.
|
|
[ 16 ]
|
2006
|
Divergent effects of quercetin conjugates on angiogenesis.
|
Donnini, S.
|
|
[ 17 ]
|
2006
|
Effect of flash release treatment on phenolic extraction and wine composition [electronic resource].
|
Morel-Salmi, C.
|
|
[ 18 ]
|
2006
|
Phenolic Reactions during Winemaking and Aging.
|
Fulcrand, H.
|
|
[ 19 ]
|
2006
|
Structure and Properties of Wine Pigments and Tannins.
|
Cheynier, V.
|
|
[ 20 ]
|
2006
|
UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution: structural transformations and molecular complexation with chlorogenic acid.
|
Duenas, M.
|
|
[ 21 ]
|
2005
|
Characterization of pigments from different high speed countercurrent chromatography wine fractions.
|
Salas, E.
|
|
[ 22 ]
|
2004
|
Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution.
|
Vidal, S.
|
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[ 23 ]
|
2004
|
Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins.
|
Vidal ,S.
|
|
[ 24 ]
|
2004
|
Mouth-feel properties of polysaccharides and anthocyanins in a wine like medium.
|
Vidal, S.
|
|
[ 25 ]
|
2004
|
Use of an experimental design approach for evaluation of key wine components on mouth-feel perception.
|
Vidal, S.
|
|
[ 26 ]
|
2003
|
Dehydrotrimer of ferulic acid from maize bran.
|
Rouau, X.
|
|
[ 27 ]
|
2003
|
Implication of phenolic reactions in food organoleptic properties.
|
Es-Safi, N.E.
|
|
[ 28 ]
|
2003
|
Reactions of anthocyanins and tannins in model solutions.
|
Salas, E.
|
|
[ 29 ]
|
2002
|
Changes in proanthocyanidin chain length in winelike model solutions.
|
Vidal, S.
|
|
[ 30 ]
|
2002
|
Interactions between cyanidin 3-O-glucoside and furfural derivatives and their impact on food color changes.
|
Es-Safi, N.E.
|
|
[ 31 ]
|
2002
|
Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods.
|
Es-Safi, N.E.
|
|
[ 32 ]
|
2001
|
Influence of fining with different molecular weight gelatins on proanthocyanidin composition and perception of wines.
|
Maury, C.
|
|
[ 33 ]
|
2000
|
First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions.
|
Remy, S.
|
|
[ 34 ]
|
2000
|
Modulation of the mutagenicity of food carcinogens by oligomeric and polymeric procyanidins isolated from grape seeds: synergistic genotoxicity with N-nitrosopyrrolidine.
|
Catterall, F.
|
|
[ 35 ]
|
2000
|
New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods.
|
Es-Safi, N.E.
|
|
[ 36 ]
|
2000
|
Phenolic composition of grape stems.
|
Souquet, J.M.
|
|
[ 37 ]
|
2000
|
Phenolic composition of litchi fruit pericarp.
|
Sarni-Manchado, P.
|
|
[ 38 ]
|
2000
|
Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change.
|
Es-Safi, N.E.
|
|
[ 39 ]
|
2000
|
Xanthylium salts formation involved in wine colour changes.
|
Es-Safi, N.E.
|
|
[ 40 ]
|
1999
|
Analysis and characterization of wine condensed tannins precipitated by proteins used as fining agent in enology.
|
Sarni-Manchado, P.
|
|
[ 41 ]
|
1999
|
Competition between (+)-catechin and (-)-epicatechin in acetaldehyde-induced polymerization of flavanols.
|
Es-Safi, N.E.
|
|
[ 42 ]
|
1999
|
Composition of tartrate precipitates deposited on stainless steel tanks during the cold stabilization of wines. I. White wines.
|
Vernhet, A.
|
|
[ 43 ]
|
1999
|
Composition of tartrate precipitates deposited on stainless steel tanks during the cold stabilization of wines. II. Red wines.
|
Vernhet, A.
|
|
[ 44 ]
|
1999
|
Flavonoid compositional differences of grapes among site test plantings of Cabernet franc.
|
Brossaud, F.
|
|
[ 45 ]
|
1999
|
Interactions of grape seed tannins with salivary proteins.
|
Sarni-Manchado, P.
|
|
[ 46 ]
|
1999
|
New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid.
|
Es-Safi, N.E.
|
|
[ 47 ]
|
1999
|
Quantitative fractionation of grape proanthocyanidins according to their degree of polymerization.
|
Labarbe, B.
|
|
[ 48 ]
|
1999
|
Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system.
|
Es-Safi, N.E.
|
|
[ 49 ]
|
1999
|
Study of wine tannin oligomers by on-line liquid chromatograpy electrospray ionization mass spectrometry.
|
Fulcrand, H.
|
|
[ 50 ]
|
1998
|
A-type proanthocyanidins from pericarp of Litchi chinensis.
|
Le Roux, E.
|
|
[ 51 ]
|
1998
|
New class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins.
|
Fulcrand, H.
|
|
[ 52 ]
|
1997
|
Estimation of the oxidative changes in phenolic compounds of Carignane during winemaking.
|
Cheynier, V.
|
|
[ 53 ]
|
1997
|
Oxidized tartaric acid residue as a new bridge potentially competing with acetaldehyde in flavan-3-ol condensation.
|
Fulcrand, H.
|
|
[ 54 ]
|
1997
|
Reactions of polyphenoloxidase generated caftaric acid o-quinone with malvidin 3-O-glucoside.
|
Sarni-Manchado, P.
|
|
[ 55 ]
|
1997
|
Structures of tannins in grapes and wines and their interactions with proteins.
|
Cheynier, V.
|
|
[ 56 ]
|
1996
|
Detection and partial characterisation of new anthocyanin-derived pigments in wine.
|
Cameira-dos-Santos, P.J.
|
|
[ 57 ]
|
1996
|
Iron-catalyzed oxidation of (+)-catechin in model systems.
|
Oszmianski, J.
|
|
[ 58 ]
|
1996
|
Polymeric proanthocyanidins from grape skins.
|
Souquet, J.M.
|
|
[ 59 ]
|
1996
|
Stability and color of unreported wine anthocyanin-derived pigments.
|
Sarni-Manchado, P.
|
|
[ 60 ]
|
1996
|
Structural determination of colourless and yellow dimers resulting from (+)-catechin coupling catalysed by grape polyphenoloxidase.
|
Guyot, S.
|
|
[ 61 ]
|
1996
|
Study of the acetaldehyde induced polymerisation of flavan-3-ols by liquid chromatography-ion spray mass spectrometry.
|
Fulcrand, H.
|
|
[ 62 ]
|
1995
|
Influence of pH on the enzymatic oxidation of (+)-catechin in model systems.
|
Guyot, S.
|
|
[ 63 ]
|
1995
|
Reactions of enzymically generated quinones in relation to browning in grape musts and wines.
|
Cheynier, V.
|
|
[ 64 ]
|
1994
|
Anthocyanin degradation in oxidising grape musts.
|
Cheynier, V.
|
|
[ 65 ]
|
1994
|
Characterization of compounds obtained by chemical oxidation of caffeic acid in acidic conditions.
|
Fulcrand, H.
|
|
[ 66 ]
|
1994
|
Oligomeric and polymeric procyanidins from grape seeds.
|
Prieur, C.
|
|
[ 67 ]
|
1993
|
Effect of pomace contact, carbonic maceration, and hyperoxidation on thr procyanidin composition of Grenache blanc wines.
|
Ricardo-da-Silva, J.M.
|
|
[ 68 ]
|
1993
|
Estimation of must oxidation during pressing in Champagne.
|
Cheynier, V.
|
|
[ 69 ]
|
1993
|
Normal-phase high-performance liquid chromatographic separation of procyanidins from cacao beans and grape seeds.
|
Rigaud, J.
|
|
[ 70 ]
|
1992
|
Oxidative reactions of caffeic acid in model systems containing polyphenol oxidase.
|
Cheynier, V.
|
|
[ 71 ]
|
1991
|
Influence of must composition on phenolic oxidation kinetics.
|
Rigaud, J.
|
|
[ 72 ]
|
1991
|
Interaction of grape seed procyanidins with various proteins in relation to wine fining.
|
Ricardo-da-Silva, J.M.
|
|
[ 73 ]
|
1991
|
Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and polyphenol oxidase.
|
Cheynier, V.
|
|
[ 74 ]
|
1991
|
Procyanidin dimers and trimers from grape seeds.
|
Ricardo da Silva, J.M.
|
|
[ 75 ]
|
1990
|
Must browning in relation to the behavior of phenolic compounds during oxidation.
|
Cheynier, V.
|
|
[ 76 ]
|
1990
|
Oxidation kinetics of trans-caffeoyltartrate and its glutathione derivatives in grape musts.
|
Cheynier, V.
|
|
[ 77 ]
|
1989
|
Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines.
|
Cheynier, V.
|
|
[ 78 ]
|
1989
|
Glutathione content and glutathione to hydroxycinnamic acid ratio in Vitis vinifera grapes and musts.
|
Cheynier, V.
|
|
[ 79 ]
|
1989
|
High-performance liquid chromatographic determination of the free o-quinones of trans-caffeoyltartaric acid, 2-S-glutathionylcaffeoyltartaric acid and catechin in grape must.
|
Cheynier, V.
|
|
[ 80 ]
|
1989
|
Mechanism of trans-caffeoyltartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase.
|
Cheynier, V.
|
|
[ 81 ]
|
1988
|
Oxidation of trans-caftaric acid and 2-S-glutathionylcaftaric acid in model solutions.
|
Cheynier, V.F.
|
|
[ 82 ]
|
1986
|
Characterization of 2-S-glutathionylcaftaric acid and its hydrolysis in relation to grape wines.
|
Cheynier, V.F.
|
|
[ 83 ]
|
1986
|
HPLC separation and characterization of flavonols in the skins of Vitis vinifera var. Cinsault.
|
Cheynier, V.
|
|
[ 84 ]
|
1986
|
Oxidation of grape juice 2-S-glutathionyl caffeoyl tartaric acid by Botrytis cinerea laccase and characterization of a new substance: 2,5-di-S-glutathionyl caffeoyl tartaric acid.
|
Salgues, M.
|
