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Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2564-2572

2011

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Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Analytica chimica acta, 2004-06, Vol.513 (1), p.57-65

2004

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The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Food chemistry, 2004-05, Vol.85 (4), p.519-525

2004

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The polysaccharides of red wine: total fractionation and characterization

Carbohydrate polymers, 2003-12, Vol.54 (4), p.439-447

2003

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Changes in Proanthocyanidin Chain Length in Winelike Model Solutions

Journal of agricultural and food chemistry, 2002-04, Vol.50 (8), p.2261-2266

2002

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Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5348-5355

2001

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Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Journal of agricultural and food chemistry, 2012-09, Vol.60 (35), p.8561-8570

2012

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Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Rapid communications in mass spectrometry, 2003-01, Vol.17 (1), p.9-16

2003

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mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Journal of the science of food and agriculture, 2003-05, Vol.83 (6), p.564-573

2003

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Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives

Beverages (Basel), 2021-03, Vol.7 (1), p.1

2021

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Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

Journal of the science of food and agriculture, 2015-01, Vol.95 (1), p.36-43

2015

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Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

Analytica chimica acta, 2010-02, Vol.660 (1), p.35-42

2010

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Structural characterization of the pectic polysaccharide rhamnogalacturonan II: evidence for the backbone location of the aceric acid-containing oligoglycosyl side chain

Carbohydrate research, 2000-06, Vol.326 (4), p.277-294

2000

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Measurement of the Oxygen Transmission Rate of Co-extruded Wine Bottle Closures Using a Luminescence-Based Technique

Packaging technology & science, 2011-11, Vol.24 (7), p.375-385

2011

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Untargeted voltammetric approaches for characterization of oxidation patterns in white wines

Food chemistry, 2018-12, Vol.269, p.1-8

2018

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Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage: Influence of closure, phenolic levels and microoxygenation on wine composition

Journal of the science of food and agriculture, 2015-01, Vol.95 (1), p.36-43

2015

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Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7144-7151

2004

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Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Food quality and preference, 2004-04, Vol.15 (3), p.209-217

2004

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Fractionation of Grape Anthocyanin Classes Using Multilayer Coil Countercurrent Chromatography with Step Gradient Elution

Journal of agricultural and food chemistry, 2004-02, Vol.52 (4), p.713-719

2004

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Structural characterization of red wine rhamnogalacturonan II

Carbohydrate research, 1996-09, Vol.290 (2), p.183-197

1996

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Oxygène à la mise. La double peine

Connaissance de la Vigne et du Vin, 2016 (286)

2016

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Penicillium daleae, a soil fungus able to degrade rhamnogalacturonan II, a complex pectic polysaccharide

Enzyme and microbial technology, 1999-04, Vol.24 (5), p.283-290

1999

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Rhamnogalacturonan II, a dominant polysaccharide in juices produced by enzymic liquefaction of fruits and vegetables

Carbohydrate research, 1997, Vol.297 (2), p.181-186

1997

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The pectic polysaccharide rhamnogalacturonan II is a major component of the polysaccharides present in fruit-derived products

Progress in Biotechnology, 1996, Vol.14, p.67-78

1996

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Où va notre démocratie ?

2008

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Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

The polysaccharides of red wine: total fractionation and characterization

Changes in Proanthocyanidin Chain Length in Winelike Model Solutions

Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development

Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

Structural characterization of the pectic polysaccharide rhamnogalacturonan II: evidence for the backbone location of the aceric acid-containing oligoglycosyl side chain

Measurement of the Oxygen Transmission Rate of Co-extruded Wine Bottle Closures Using a Luminescence-Based Technique

Untargeted voltammetric approaches for characterization of oxidation patterns in white wines

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage: Influence of closure, phenolic levels and microoxygenation on wine composition

Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins

Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Fractionation of Grape Anthocyanin Classes Using Multilayer Coil Countercurrent Chromatography with Step Gradient Elution

Structural characterization of red wine rhamnogalacturonan II

Oxygène à la mise. La double peine

Penicillium daleae, a soil fungus able to degrade rhamnogalacturonan II, a complex pectic polysaccharide

Rhamnogalacturonan II, a dominant polysaccharide in juices produced by enzymic liquefaction of fruits and vegetables

The pectic polysaccharide rhamnogalacturonan II is a major component of the polysaccharides present in fruit-derived products

Où va notre démocratie ?

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