Recherche
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Chemical hazards in grapes and wine, climate change and challenges to face
(Food Chemistry. vol. 314, pp. 1-10, 2020)Article de revue -
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
(Food Research International. vol. 135, pp. 109294, 2020-09-01)Article de revue -
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
(Food Chemistry. vol. 203, pp. 41-48, 2016-07-01)Article de revue -
Impact of polyphenols on receptor-ligand interactions by NMR: the case of neurotensin (NT)-neurotensin receptor fragment (NTS1) complex
(Journal of Biomolecular Structure and Dynamics. pp. 1-12, 2019)Article de revue -
Phenolic contents and bioactive potential of peach fruit extracts.
(Food Chemistry. vol. 202, pp. 212-20, 2016-07-01)Article de revue -
Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition
(Food Research International. vol. 116, pp. 223-231, 2019)Article de revue -
Chondroprotective properties of human-enriched serum following polyphenol extract absorption: results from an exploratory clinical trial
(Nutrients. vol. 11, n° 12, pp. 1-16, 2019)Article de revue -
Resveratrol, human health and winemaking perspectives
(Critical Reviews in Food Science and Nutrition. vol. 59, n° 8, pp. 1237-1255, 2019)Article de revue -
HPLC-DAD-MS/MS profiling of phenolics from different varieties of peach leaves and evaluation of their antioxidant activity: A comparative study
(International Journal of Mass Spectrometry. vol. 445, pp. 1-24, 2019)Article de revue -
Pistacia lentiscus L. leaves extract and its major phenolic compounds reverse aluminium-induced neurotoxicity in mice
(Industrial Crops and Products. vol. 137, pp. 576-584, 2019)Article de revue