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Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions

Journal of agricultural and food chemistry, 2017-08, Vol.65 (31), p.6404-6414

2017

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Characterisation and quantification of condensed tannins in rapeseed hulls and meals by depolymerization methods

Journal of food composition and analysis, 2023-01, Vol.115, p.105004, Article 105004

2023

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HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties

Journal of agricultural and food chemistry, 2015-09, Vol.63 (35), p.7675-7684

2015

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Composition of clear and cloudy juices from French and Polish apples in relation to processing technology

Food science & technology, 2015-06, Vol.62 (1), p.813-820

2015

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Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice

Journal of agricultural and food chemistry, 2014-07, Vol.62 (29), p.6944-6954

2014

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Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide

Food chemistry, 2021-05, Vol.343, p.128496-128496, Article 128496

2021

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Oil Bodies from Chia ( Salvia hispanica L.) and Camelina ( Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Foods, 2023-01, Vol.12 (1), p.211

2023

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Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

Food science & technology, 2015-04, Vol.61 (1), p.63-69

2015

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A multimodal and multiscale investigation of factors affecting the juice yield of cider apples

Food chemistry, 2023-09, Vol.420, p.135649-135649, Article 135649

2023

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Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices

Food science & technology, 2017-11, Vol.85, p.353-362

2017

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Detailed LC-UV-MS quantification of native and oxidized phenolic compounds in experimental and commercial apple juices revealed highly contrasting compositions

Journal of food composition and analysis, 2023-09, Vol.122, p.105450, Article 105450

2023

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Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Journal of the Institute of Brewing, 2015-02, Vol.121 (1), p.95-105

2015

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Brettanomyces anomalus, a double drawback for cider aroma

Food science & technology, 2019-03, Vol.102, p.214-222

2019

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Could cider aroma modify cider mouthfeel properties?

Food quality and preference, 2015-10, Vol.45, p.11-17

2015

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Impact of Noncovalent Interactions between Apple Condensed Tannins and Cell Walls on Their Transfer from Fruit to Juice: Studies in Model Suspensions and Application

Journal of agricultural and food chemistry, 2007-09, Vol.55 (19), p.7896-7904

2007

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Chemical Composition of Apples Cultivated in Norway

Crops, 2021-05, Vol.1 (1), p.8-19

2021

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Enzymatic synthesis and physicochemical characterisation of phloridzin oxidation products (POP), a new water-soluble yellow dye deriving from apple

Innovative food science & emerging technologies, 2007-09, Vol.8 (3), p.443-450

2007

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French cider characterization by sensory, technological and chemical evaluations

Food science & technology, 2006-01, Vol.39 (9), p.1033-1044

2006

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Inhibition of Apple Polyphenol Oxidase Activity by Procyanidins and Polyphenol Oxidation Products

Journal of agricultural and food chemistry, 2004-01, Vol.52 (1), p.122-130

2004

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Infrared glass fibers for in-situ sensing, chemical and biochemical reactions

Comptes rendus. Chimie, 2002-12, Vol.5 (12), p.907-913

2002

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Influence of Prefermentary Clarification on the Composition of Apple Musts

Journal of agricultural and food chemistry, 2007-06, Vol.55 (13), p.5118-5122

2007

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Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

Food science & technology, 2014-06, Vol.57 (1), p.28-34

2014

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Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

Food science & technology, 2015-10, Vol.63 (2), p.886-891

2015

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Oil Bodies from Chia Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Foods, 2023-01, Vol.12 (1)

2023

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Influence of cider-making process parameters on the odourant volatile composition of hard ciders: Effect of process on cider aroma compounds

Journal of the Institute of Brewing, 2015-02, Vol.121 (1), p.95-105

2015

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Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions

Characterisation and quantification of condensed tannins in rapeseed hulls and meals by depolymerization methods

HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties

Composition of clear and cloudy juices from French and Polish apples in relation to processing technology

Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice

Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide

Oil Bodies from Chia ( Salvia hispanica L.) and Camelina ( Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

A multimodal and multiscale investigation of factors affecting the juice yield of cider apples

Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices

Detailed LC-UV-MS quantification of native and oxidized phenolic compounds in experimental and commercial apple juices revealed highly contrasting compositions

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Brettanomyces anomalus, a double drawback for cider aroma

Could cider aroma modify cider mouthfeel properties?

Impact of Noncovalent Interactions between Apple Condensed Tannins and Cell Walls on Their Transfer from Fruit to Juice: Studies in Model Suspensions and Application

Chemical Composition of Apples Cultivated in Norway

Enzymatic synthesis and physicochemical characterisation of phloridzin oxidation products (POP), a new water-soluble yellow dye deriving from apple

French cider characterization by sensory, technological and chemical evaluations

Inhibition of Apple Polyphenol Oxidase Activity by Procyanidins and Polyphenol Oxidation Products

Infrared glass fibers for in-situ sensing, chemical and biochemical reactions

Influence of Prefermentary Clarification on the Composition of Apple Musts

Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

Oil Bodies from Chia Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Influence of cider-making process parameters on the odourant volatile composition of hard ciders: Effect of process on cider aroma compounds

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