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Pomegranate juice ameliorates dopamine release and behavioral deficits in a rat model of parkinson’s disease

KUJAWSKA, M.; JOURDES, Michael

; WITUCKI, L. ...

(Brain sciences. vol. 11, n° 9, 2021)

Article de revueLibre acceso

Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse?

DIMOPOULOU, M.; DOLS-LAFARGUE, Marguerite

(Foods. vol. 10, n° 9, 2021)

Article de revueLibre acceso

Strategies for the identification and sensory evaluation of volatile constituents in wine

CHEN, Liang

; DARRIET, Philippe

(Comprehensive Reviews in Food Science and Food Safety. vol. 20, n° 5, pp. 4549-4583, 2021)

Article de revueAcceso reservado

Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters - Methodological, Sensory, and Physicochemical Approaches

CAMELEYRE, Margaux; MONSANT, Clemence; TEMPERE, Sophie ...

(Journal of Agricultural and Food Chemistry. vol. 69, n° 34, pp. 9895-9904, 2021)

Article de revue

Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions

DJEMAA-LANDRI, K.; HAMRI-ZEGHICHI, S.; BELKHIRI-BEDER, W. ...

(Journal of Food Measurement and Characterization. vol. 15, n° 5, pp. 4166-4180, 2021-06-08)

Article de revueLibre acceso

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

PONS, Alexandre; LAVIGNE, Valerie; THIBON, Cécile

...

(Journal of Agricultural and Food Chemistry. vol. 69, n° 34, pp. 9883-9894, 2021)

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Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits

WINSTEL, Delphine

; BAHAMMOU, Delphine

; ALBERTIN, Warren

...

(Food Chemistry. vol. 359, 2021)

Article de revueLibre acceso

Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases

POITOU, Xavier; REDON, Pascaline; PONS, Alexandre ...

(Food Chemistry. vol. 360, 2021)

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Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars

CHITARRINI, G.; LAZAZZARA, V.; LUBES, G. ...

(European Food Research and Technology. vol. 247, n° 11, pp. 2739-2749, 2021-08-04)

Article de revueLibre acceso

Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method

LISANTI, M.T.; LABOYRIE, Justine; MARCHAND-MARION, Stephanie ...

(Food Chemistry. vol. 361, 2021)

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Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines

LE MENN, Nicolas; MARCHAL, R.; DEMARVILLE, D. ...

(Food Quality and Preference. vol. 94, 2021)

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Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation

PILARD, Etienne

; HARROUARD, Jules

; MIOT-SERTIER, Cecile ...

(Food Microbiology. vol. 100, 2021)

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Metabolic, organoleptic and transcriptomic impact of saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters

MARULLO, Philippe

; TRUJILLO, Marine; VIANNAIS, Remy ...

(International Journal of Molecular Sciences. vol. 22, n° 8, 2021)

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MS- and NMR-metabolomic tools for the discrimination of wines: Applications for authenticity

VALLS FONAYET, Josep

; LOUPIT, Gregoire

; RICHARD, Tristan

(Academic Press, 2021)

Chapitre d'ouvrage

Grapevine decline is associated with difference in soil microbial composition and activity

DARRIAUT, Romain

; MARTINS, Guilherme

; DEWASME, Coralie ...

(Oeno One. vol. 55, n° 3, pp. 67-84, 2021)

Article de revueLibre acceso

Micropropagation of Carob tree (Ceratonia siliqua L.) by cotyledonary buds

RABAH, Saidi; EL BOUZDOUDI, Brahim; EL KBIACH, Mohammed L’bachir ...

(Journal of Materials and Environmental Science. vol. 7, n° 12, pp. 4850-4859, 2016-12-30)

Article de revueLibre acceso

Determination of phenolic composition and antioxidant activities of Pancratium maritimum L. from Tunisia

ROKBENI, Nesrine; M’RABET, Yassine; CLUZET, Stephanie

...

(Industrial Crops and Products. vol. 94, pp. 505-513, 2016-12-30)

Article de revue

Grapevine cane’s waste is a source of bioactive stilbenes

GUERRERO, Raul F.; BIAIS, Benoit; RICHARD, Tristan

...

(Industrial Crops and Products. vol. 94, pp. 884-892, 2016-12-30)

Article de revue

Determination of Polyphenols Content in Carob Pulp from Wild and Domesticated Moroccan Trees

EL BOUZDOUDI, Brahim; EL ANSARI, Zineb Nejjar; MANGALAGIU, Ionel ...

(American Journal of Plant Sciences. vol. 07, n° 14, pp. 1937-1951, 2016-10-01)

Article de revueLibre acceso

Micropropagation of Carob (Ceratonia silique L.) through Adventitious Buds of Immature Embryonic Cotyledons

BOUZDOUDI, Brahim El; SAÏDI, Rabah; EL ANSARI, Zineb Nejjar ...

(American Journal of Plant Sciences. vol. 08, n° 09, pp. 2180-2195, 2017-08-01)

Article de revueLibre acceso

Oenologie - UMR 1366: envíos recientes

Pomegranate juice ameliorates dopamine release and behavioral deficits in a rat model of parkinson’s disease ﻿

Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse? ﻿

Strategies for the identification and sensory evaluation of volatile constituents in wine ﻿

Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters - Methodological, Sensory, and Physicochemical Approaches ﻿

Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions ﻿

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage ﻿

Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits ﻿

Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases ﻿

Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars ﻿

Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method ﻿

Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines ﻿

Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation ﻿

Metabolic, organoleptic and transcriptomic impact of saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters ﻿

MS- and NMR-metabolomic tools for the discrimination of wines: Applications for authenticity ﻿

Grapevine decline is associated with difference in soil microbial composition and activity ﻿

Micropropagation of Carob tree (Ceratonia siliqua L.) by cotyledonary buds ﻿

Determination of phenolic composition and antioxidant activities of Pancratium maritimum L. from Tunisia ﻿

Grapevine cane’s waste is a source of bioactive stilbenes ﻿

Determination of Polyphenols Content in Carob Pulp from Wild and Domesticated Moroccan Trees ﻿

Micropropagation of Carob (Ceratonia silique L.) through Adventitious Buds of Immature Embryonic Cotyledons ﻿

Pomegranate juice ameliorates dopamine release and behavioral deficits in a rat model of parkinson’s disease

Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse?

Strategies for the identification and sensory evaluation of volatile constituents in wine

Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters - Methodological, Sensory, and Physicochemical Approaches

Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits

Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases

Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars

Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method

Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines

Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation

Metabolic, organoleptic and transcriptomic impact of saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters

MS- and NMR-metabolomic tools for the discrimination of wines: Applications for authenticity

Grapevine decline is associated with difference in soil microbial composition and activity

Micropropagation of Carob tree (Ceratonia siliqua L.) by cotyledonary buds

Determination of phenolic composition and antioxidant activities of Pancratium maritimum L. from Tunisia

Grapevine cane’s waste is a source of bioactive stilbenes

Determination of Polyphenols Content in Carob Pulp from Wild and Domesticated Moroccan Trees

Micropropagation of Carob (Ceratonia silique L.) through Adventitious Buds of Immature Embryonic Cotyledons