Recherche
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Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution
(OENO One. vol. 53, n° 3, 2019-08-06)Article de revue -
Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
(Food Chemistry. vol. 278, pp. 460-468, 2019)Article de revue -
Deciphering performances of fifteen genotypes of Stevia rebaudiana in southwestern France through dry biomass and steviol glycoside evaluation
(Industrial Crops and Products. vol. 128, pp. 607-619, 2019)Article de revue -
Chemistry, bioactivity and biosynthesis of cyanobacterial alkylresorcinols
(Natural Product Reports. vol. 36, n° 10, pp. 1437-1461, 2019)Article de revue -
Melatonin, protocatechuic acid and hydroxytyrosol effects on vitagenes system against alpha-synuclein toxicity
(Food and Chemical Toxicology. vol. 134, pp. 1-11, 2019)Article de revue -
Influence of two prefermentative treatments to reduce the ethanol content and pH of red wines obtained from overripe grapes
(Vitis. vol. 58, n° 5, pp. 59-67, 2019)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 -
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