Recherche
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Crown procyanidin tetramer: a procyanidin with an unusual cyclic skeleton with a potent protective effect against amyloid-β-induced toxicity
(Molecules. vol. 24, n° 10, pp. 1-10, 2019)Article de revue -
Grapes and their derivatives in modulation of cognitive decline: a critical review of epidemiological and randomized-controlled trials in humans.
(Critical Reviews in Food Science and Nutrition. vol. 61, n° 4, pp. 566-576, 2021-01-01)Article de revue -
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
(Trends in Food Science and Technology. vol. 67, pp. 139-149, 2017-09-01)Article de revue -
Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution
(Food Chemistry. vol. 268, pp. 210-219, 2018)Article de revue -
Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models
(Oeno One. vol. 53, n° 4, 2019)Article de revue -
First evidence of epicatechin vanillate in grape seed and red wine
(Food Chemistry. vol. 259, pp. 304-310, 2018)Article de revue -
Drinking pattern of wine and effects on human health: why should we drink moderately and with meals?
(Food and Function. vol. 7, n° 7, pp. 2937-42, 2016-07-13)Article de revue -
Ellagitannins and flavano-ellagitannins: red wines tendency in different areas, barrel origin and ageing time in barrel and bottle
(Biomolecules. vol. 9, n° 8, pp. 1-10, 2019)Article de revue -
Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system
(Food Chemistry, 2016-02-01)Article de revue