Recherche
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Impact of enological tannins on laccase activity
(Oeno One. vol. 53, n° 1, pp. 27-38, 2019)Article de revue -
Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity
(Journal of Functional Foods. vol. 59, pp. 138-147, 2019)Article de revue -
Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds.
(Journal of Applied Microbiology. vol. 125, n° 4, pp. 1117-1127, 2018-10-01)Article de revueLibre accès -
In Vitro Glucuronidation and Sulfation of ε-Viniferin, a Resveratrol Dimer, in Humans and Rats.
(Molecules. vol. 22, n° 5, 2017-05-03)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, 2020-02-07)Article de revue -
Evaluation of the potential of high pressure technology as an enological practice for red wines
(Innovative Food Science and Emerging Technologies. vol. 33, pp. 76-83, 2016-02)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 -
Tanins oenologiques : nouvelles connaissances, applications et règlementations
(Revue Française d'Oenologie. n° 299, pp. 30-39, 2020-05-01)Article de revue -
Pomegranate juice ameliorates dopamine release and behavioral deficits in a rat model of parkinson’s disease
(Brain sciences. vol. 11, n° 9, 2021)Article de revueLibre accès -
Copigmentation of malvidin-3-O-monoglucoside by oenological tannins: incidence on wine model color in function of botanical origin, pH and ethanol content
(Molecules. vol. 24, n° 8, pp. 1-15, 2019)Article de revue