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Items: 1 to 20 of 92

1.

HPLC-HDX-HRMS partial identification of a series of tetrameric and pentameric cyclic procyanidins and prodelphinidins in wine extracts.

Merkytė V, Longo E, Jourdes M, Jouin A, Teissedre PL, Boselli E.

J Agric Food Chem. 2020 Jan 13. doi: 10.1021/acs.jafc.9b06195. [Epub ahead of print]

PMID:
31930914
2.

Neuroprotective Effects of Pomegranate Juice against Parkinson's Disease and Presence of Ellagitannins-Derived Metabolite-Urolithin A-In the Brain.

Kujawska M, Jourdes M, Kurpik M, Szulc M, Szaefer H, Chmielarz P, Kreiner G, Krajka-Kuźniak V, Mikołajczak PŁ, Teissedre PL, Jodynis-Liebert J.

Int J Mol Sci. 2019 Dec 27;21(1). pii: E202. doi: 10.3390/ijms21010202.

3.

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon.

Lisjak K, Lelova Z, Žigon U, Bolta ŠV, Teissedre PL, Vanzo A.

J Sci Food Agric. 2019 Dec 10. doi: 10.1002/jsfa.10189. [Epub ahead of print]

PMID:
31821559
4.

Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines.

González-Centeno MR, Chira K, Miramont C, Escudier JL, Samson A, Salmon JM, Ojeda H, Teissedre PL.

Biomolecules. 2019 Nov 27;9(12). pii: E793. doi: 10.3390/biom9120793.

5.

Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle.

Rasines-Perea Z, Jacquet R, Jourdes M, Quideau S, Teissedre PL.

Biomolecules. 2019 Jul 29;9(8). pii: E316. doi: 10.3390/biom9080316.

6.

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 Nov 30;299:125125. doi: 10.1016/j.foodchem.2019.125125. Epub 2019 Jul 3.

PMID:
31299515
7.

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.

8.

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.

9.

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
10.

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
11.

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
12.

Grape Pomace: Antioxidant Activity, Potential Effect Against Hypertension and Metabolites Characterization after Intake.

Rasines-Perea Z, Ky I, Cros G, Crozier A, Teissedre PL.

Diseases. 2018 Jul 6;6(3). pii: E60. doi: 10.3390/diseases6030060.

13.

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
14.

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
15.

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.

16.

Resveratrol, human health and winemaking perspectives.

Pastor RF, Restani P, Di Lorenzo C, Orgiu F, Teissedre PL, Stockley C, Ruf JC, Quini CI, Garcìa Tejedor N, Gargantini R, Aruani C, Prieto S, Murgo M, Videla R, Penissi A, Iermoli RH.

Crit Rev Food Sci Nutr. 2019;59(8):1237-1255. doi: 10.1080/10408398.2017.1400517. Epub 2017 Dec 5. Review.

PMID:
29206058
17.

Reduced obesity, diabetes, and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier.

Van Hul M, Geurts L, Plovier H, Druart C, Everard A, Ståhlman M, Rhimi M, Chira K, Teissedre PL, Delzenne NM, Maguin E, Guilbot A, Brochot A, Gérard P, Bäckhed F, Cani PD.

Am J Physiol Endocrinol Metab. 2018 Apr 1;314(4):E334-E352. doi: 10.1152/ajpendo.00107.2017. Epub 2017 Sep 5.

18.

Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions.

Kyraleou M, Kallithraka S, Theodorou N, Teissedre PL, Kotseridis Y, Koundouras S.

Molecules. 2017 Sep 1;22(9). pii: E1453. doi: 10.3390/molecules22091453.

19.

Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).

Paissoni MA, Río Segade S, Giacosa S, Torchio F, Cravero F, Englezos V, Rantsiou K, Carboni C, Gerbi V, Teissedre PL, Rolle L.

Food Res Int. 2017 Aug;98:68-78. doi: 10.1016/j.foodres.2016.11.013. Epub 2016 Nov 12.

PMID:
28610734
20.

Oxygen consumption rates by different oenological tannins in a model wine solution.

Pascual O, Vignault A, Gombau J, Navarro M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Teissedre PL, Zamora F.

Food Chem. 2017 Nov 1;234:26-32. doi: 10.1016/j.foodchem.2017.04.148. Epub 2017 Apr 29.

PMID:
28551234

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