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Items: 1 to 20 of 42

1.

Distribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white wines.

Longo E, Rossetti F, Jouin A, Teissedre PL, Jourdes M, Boselli E.

Food Chem. 2019 Jul 3;299:125125. doi: 10.1016/j.foodchem.2019.125125. [Epub ahead of print]

PMID:
31299515
2.

Crown Procyanidin Tetramer: A Procyanidin with an Unusual Cyclic Skeleton with a Potent Protective Effect against Amyloid-β-Induced Toxicity.

Zeng L, Pons-Mercadé P, Richard T, Krisa S, Teissèdre PL, Jourdes M.

Molecules. 2019 May 18;24(10). pii: E1915. doi: 10.3390/molecules24101915.

3.

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.

Vignault A, Gombau J, Pascual O, Jourdes M, Moine V, Canals JM, Zamora F, Teissedre PL.

Molecules. 2019 Apr 12;24(8). pii: E1448. doi: 10.3390/molecules24081448.

4.

Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition.

Santos MC, Nunes C, Ferreira AS, Jourdes M, Teissedre PL, Rodrigues A, Amado O, Saraiva JA, Coimbra MA.

Food Res Int. 2019 Feb;116:223-231. doi: 10.1016/j.foodres.2018.08.018. Epub 2018 Aug 6.

PMID:
30716940
5.

Relative abundances of novel cyclic prodelphinidins in wine depending on the grape variety.

Longo E, Merkyte V, Rossetti F, Teissedre PL, Jourdes M, Boselli E.

J Mass Spectrom. 2018 Nov;53(11):1116-1125. doi: 10.1002/jms.4280.

PMID:
30107063
6.

Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution.

Vignault A, González-Centeno MR, Pascual O, Gombau J, Jourdes M, Moine V, Iturmendi N, Canals JM, Zamora F, Teissedre PL.

Food Chem. 2018 Dec 1;268:210-219. doi: 10.1016/j.foodchem.2018.06.031. Epub 2018 Jun 19.

PMID:
30064750
7.

Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis.

Rossetti F, Merkyte V, Longo E, Pavlic B, Jourdes M, Teissedre PL, Boselli E.

J Mass Spectrom. 2018 Sep;53(9):833-841. doi: 10.1002/jms.4262. Epub 2018 Aug 7.

PMID:
29974572
8.

First evidence of epicatechin vanillate in grape seed and red wine.

Ma W, Waffo-Téguo P, Jourdes M, Li H, Teissedre PL.

Food Chem. 2018 Sep 1;259:304-310. doi: 10.1016/j.foodchem.2018.03.134. Epub 2018 Mar 30.

PMID:
29680058
9.

New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches.

Ma W, Waffo-Téguo P, Alessandra Paissoni M, Jourdes M, Teissedre PL.

Food Chem. 2018 May 30;249:168-175. doi: 10.1016/j.foodchem.2018.01.005. Epub 2018 Jan 2.

PMID:
29407921
10.

Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape.

Rinaldi A, Villano C, Lanzillo C, Tamburrino A Jr, Jourdes M, Teissedre PL, Moio L, Frusciante L, Carputo D, Aversano R.

Food Chem. 2017 Oct 15;233:52-59. doi: 10.1016/j.foodchem.2017.04.093. Epub 2017 Apr 18.

PMID:
28530607
11.

In Vitro Glucuronidation and Sulfation of ε-Viniferin, a Resveratrol Dimer, in Humans and Rats.

Courtois A, Jourdes M, Dupin A, Lapèze C, Renouf E, Biais B, Teissedre PL, Mérillon JM, Richard T, Krisa S.

Molecules. 2017 May 3;22(5). pii: E733. doi: 10.3390/molecules22050733.

12.

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

Quaglieri C, Prieto-Perea N, Berrueta LA, Gallo B, Rasines-Perea Z, Jourdes M, Teissedre PL.

Molecules. 2017 Jan 24;22(2). pii: E192. doi: 10.3390/molecules22020192.

13.

Spectroscopic and theoretical investigations of phenolic acids in white wines.

Martin C, Bruneel JL, Castet F, Fritsch A, Teissedre PL, Jourdes M, Guillaume F.

Food Chem. 2017 Apr 15;221:568-575. doi: 10.1016/j.foodchem.2016.11.137. Epub 2016 Nov 27.

PMID:
27979242
14.

Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency.

Ma W, Waffo-Teguo P, Jourdes M, Li H, Teissedre PL.

PLoS One. 2016 Aug 12;11(8):e0161095. doi: 10.1371/journal.pone.0161095. eCollection 2016.

15.

Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system.

Michel J, Albertin W, Jourdes M, Le Floch A, Giordanengo T, Mourey N, Teissedre PL.

Food Chem. 2016 Aug 1;204:381-90. doi: 10.1016/j.foodchem.2016.02.129. Epub 2016 Feb 23.

PMID:
26988516
16.

Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry.

Zeng L, Teissèdre PL, Jourdes M.

Rapid Commun Mass Spectrom. 2016 Jan 15;30(1):81-8. doi: 10.1002/rcm.7416.

PMID:
26661973
17.

Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review.

Le Floch A, Jourdes M, Teissedre PL.

Carbohydr Res. 2015 Nov 19;417:94-102. doi: 10.1016/j.carres.2015.07.003. Epub 2015 Sep 16. Review.

PMID:
26454166
18.

Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni.

Chasseriaud L, Krieger-Weber S, Déléris-Bou M, Sieczkowski N, Jourdes M, Teissedre PL, Claisse O, Lonvaud-Funel A.

Food Microbiol. 2015 Dec;52:131-7. doi: 10.1016/j.fm.2015.07.002. Epub 2015 Jul 3.

PMID:
26338126
19.

Raman spectroscopy of white wines.

Martin C, Bruneel JL, Guyon F, Médina B, Jourdes M, Teissedre PL, Guillaume F.

Food Chem. 2015 Aug 15;181:235-40. doi: 10.1016/j.foodchem.2015.02.076. Epub 2015 Feb 20.

PMID:
25794745
20.

Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva.

Rinaldi A, Iturmendi N, Gambuti A, Jourdes M, Teissedre PL, Moio L.

Electrophoresis. 2014 Jun;35(11):1735-41.

PMID:
25025096

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