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Phenolic compounds: from plants to foods

Phytochemistry reviews, 2012-06, Vol.11 (2-3), p.153-177

Cheynier, Véronique

2012

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Ectopic Expression of VvMybPA2 Promotes Proanthocyanidin Biosynthesis in Grapevine and Suggests Additional Targets in the Pathway

Plant physiology (Bethesda), 2009-02, Vol.149 (2), p.1028-1041

2009

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Plant phenolics: Recent advances on their biosynthesis, genetics, and ecophysiology

Plant physiology and biochemistry, 2013-11, Vol.72, p.1-20

2013

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Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13291-13293

2020

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Flavonoid oxidation in plants: from biochemical properties to physiological functions

Trends in plant science, 2007, Vol.12 (1), p.29-36

2007

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Interspecific variation in leaf litter tannins drives decomposition in a tropical rain forest of French Guiana

Ecology (Durham), 2010-07, Vol.91 (7), p.2080-2091

2010

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Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains

Journal of agricultural and food chemistry, 2020-03, Vol.68 (11), p.3615-3625

2020

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Novel Cation-Dependent O-Methyltransferase Involved in Anthocyanin Methylation in Grapevine

Plant physiology (Bethesda), 2009-08, Vol.150 (4), p.2057-2070

2009

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Polyphenols: Physicochemical and Biological Properties and Perspectives of Their Use in a Zero-Waste Society

Journal of agricultural and food chemistry, 2017-08, Vol.65 (31), p.6343-6345

2017

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Fractionation and characterization of polyphenolic compounds and macromolecules in red wine by asymmetrical flow field-flow fractionation

Journal of Chromatography A, 2020-10, Vol.1629, p.461464, Article 461464

2020

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Interactions between Flavan-3-ols and Poly(l-proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure

Journal of agricultural and food chemistry, 2007-10, Vol.55 (22), p.9235-9240

2007

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Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas

Food chemistry, 2019-10, Vol.295, p.493-498

2019

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Rosé Wine Fining Using Polyvinylpolypyrrolidone: Colorimetry, Targeted Polyphenomics, and Molecular Dynamics Simulations

Journal of agricultural and food chemistry, 2017-12, Vol.65 (48), p.10591-10597

2017

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Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols

Journal of agricultural and food chemistry, 2019-03, Vol.67 (9), p.2723-2731

2019

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Polyphenols in foods are more complex than often thought

The American journal of clinical nutrition, 2005, Vol.81 (1), p.223S-229S

Cheynier, Véronique

2005

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Complex Carbohydrates of Red Wine: Characterization of the Extreme Diversity of Neutral Oligosaccharides by ESI-MS

Journal of agricultural and food chemistry, 2015-01, Vol.63 (2), p.671-682

2015

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Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13426-13438

2020

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Effect of Flash Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6643-6649

2007

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Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Food chemistry, 2022-03, Vol.372, p.131229-131229, Article 131229

2022

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Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment

Analytica chimica acta, 2010-02, Vol.660 (1), p.53-62

2010

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Two shikimate dehydrogenases, VvSDH3 and VvSDH4, are involved in gallic acid biosynthesis in grapevine

Journal of experimental botany, 2016-05, Vol.67 (11), p.3537-3550

2016

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Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Food chemistry, 2016-01, Vol.190, p.357-363

2016

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Recent Advances in Polyphenol Research, Volume 5

1, 2017

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Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

Food chemistry, 2010, Vol.118 (2), p.369-376

2010

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In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

Food research international, 2016-10, Vol.88, p.284-292

2016

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Phenolic compounds: from plants to foods

Ectopic Expression of VvMybPA2 Promotes Proanthocyanidin Biosynthesis in Grapevine and Suggests Additional Targets in the Pathway

Plant phenolics: Recent advances on their biosynthesis, genetics, and ecophysiology

Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

Flavonoid oxidation in plants: from biochemical properties to physiological functions

Interspecific variation in leaf litter tannins drives decomposition in a tropical rain forest of French Guiana

Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains

Novel Cation-Dependent O-Methyltransferase Involved in Anthocyanin Methylation in Grapevine

Polyphenols: Physicochemical and Biological Properties and Perspectives of Their Use in a Zero-Waste Society

Fractionation and characterization of polyphenolic compounds and macromolecules in red wine by asymmetrical flow field-flow fractionation

Interactions between Flavan-3-ols and Poly(l-proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure

Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas

Rosé Wine Fining Using Polyvinylpolypyrrolidone: Colorimetry, Targeted Polyphenomics, and Molecular Dynamics Simulations

Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols

Polyphenols in foods are more complex than often thought

Complex Carbohydrates of Red Wine: Characterization of the Extreme Diversity of Neutral Oligosaccharides by ESI-MS

Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts

Effect of Flash Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment

Two shikimate dehydrogenases, VvSDH3 and VvSDH4, are involved in gallic acid biosynthesis in grapevine

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Recent Advances in Polyphenol Research, Volume 5

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

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