Navigation Oenologie - UMR 1366 par Auteur "TEISSEDRE, Pierre Louis"
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Drinking pattern of wine and effects on human health: why should we drink moderately and with meals?
BOBAN, Mladen; STOCKLEY, Creina; TEISSEDRE, Pierre Louis...
(Food and Function. vol. 7, n° 7, pp. 2937-42, 2016-07-13)Article de revue -
Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions
KYRALEOU, Maria; KALLITHRAKA, Stamatina; THEODOROU, Nikolaos ...(Molecules. vol. 22, n° 9, 2017-09-01)Article de revue -
Ellagitannins and flavano-ellagitannins: red wines tendency in different areas, barrel origin and ageing time in barrel and bottle
RASINES-PEREA, Zuriñe; JACQUET, Rémi; JOURDES, Michael...
(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
MICHEL, Julien; ALBERTIN, Warren; JOURDES, Michael
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(Food Chemistry, 2016-02-01)Article de revue -
Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity
KY, Isabelle; TEISSEDRE, Pierre Louis(Molecules. vol. 20, n° 2, pp. 2190-2207, 2015-01-29)Article de revue -
Wine Ageing in Oak Barrel: Effect of Toasting Process
CHIRA, Kleopatra; GONZÁLEZ-CENTENO, Maria Reyes; TEISSEDRE, Pierre Louis(Agricultural Research & Technology: Open Access Journal. vol. 12, n° 3, 2017)Article de revue -
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase
VIGNAULT, Adeline; GOMBAU, Jordi; JOURDES, Michael
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(Food Chemistry. vol. 316, pp. 1-9, 2020)Article de revue -
Structures of polymeric pigments in red wine and their derived quantification markers revealed by high‐resolution quadrupole time‐of‐flight mass spectrometry
ZENG, Liming; JOURDES, Michaël; TEISSEDRE, Pierre Louis(Rapid Communications in Mass Spectrometry. vol. 30, n° 1, pp. 81-88, 2015-12-02)Article de revue -
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions
KYRALEOU, Maria; KOTSERIDIS, Yorgos; KOUNDOURAS, Stefanos ...(Food Chemistry. vol. 203, pp. 292-300, 2016-07-15)Article de revue -
Compositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin
CHIRA, Kleopatra; ZENG, Liming; LE FLOCH, Alexandra ...(Tetrahedron. vol. 71, n° 20, pp. 2999-3006, 2015-02-10)Article de revue -
Reduced obesity, diabetes and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier
VAN HUL, Matthias; GEURTS, Lucie; PLOVIER, Hubert ...(American Journal of Physiology. Endocrinology and Metabolism. vol. 314, n° 4, pp. E334-E352, 2018)Article de revue -
High-Performance Liquid Chromatography–Hydrogen/Deuterium Exchange–High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts
MERKYTE, Vakare; LONGO, Edoardo; JOURDES, Michaël ...(Journal of Agricultural and Food Chemistry. vol. 68, n° 11, pp. 3312-3321, 2020-01-13)Article de revue -
New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches
MA, Wen; WAFFO TEGUO, Pierre; ALESSANDRA PAISSONI, Maria ...
(Food Chemistry. vol. 249, pp. 168-175, 2018)Article de revue -
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
KYRALEOU, Maria; TZANAKOULI, Eleni; KOTSERIDIS, Yorgos ...(OENO One. vol. 50, n° 4, 2016-12-21)Article de revue -
Comparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.
GONZÁLEZ-CENTENO, Maria Reyes; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis(Journal of Agricultural and Food Chemistry. vol. 65, n° 16, pp. 3320-3329, 2017)Article de revue -
Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape
RINALDI, Alessandra; VILLANO, Clizia; LANZILLO, Carmine ...(Food Chemistry. vol. 233, pp. 52-59, 2017-10-15)Article de revue -
Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins (Book of abstracts )
VIGNAULT, Adeline; PASCUAL, O.; GOMBAU, J. ...
(42. World Congress of Vine and Wine, Congrès, Geneve, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Oxygen consumption rates by different oenological tannins in a model wine solution
PASCUAL, Olga; VIGNAULT, Adeline; GOMBAU, Jordi ...
(Food Chemistry. vol. 234, pp. 26-32, 2017-11-01)Article de revue -
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
MA, Wen; WAFFO TEGUO, Pierre; JOURDES, Michael
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(PLoS ONE. vol. 11, n° 8, pp. e0161095, 2016-08-12)Article de revue