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Items: 1 to 50 of 111

1.

Iron Transport Tocopheryl Polyethylene Glycol Succinate in Animal Health and Diseases.

Srivastava A, Lall R, Talukder J, DuBourdieu D, Gupta RC.

Molecules. 2019 Nov 25;24(23). pii: E4289. doi: 10.3390/molecules24234289. Review.

2.

Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study.

Marullo P, Durrens P, Peltier E, Bernard M, Mansour C, Dubourdieu D.

BMC Genomics. 2019 Aug 28;20(1):680. doi: 10.1186/s12864-019-5959-8.

3.

Efficacy of THN102 (a combination of modafinil and flecainide) on vigilance and cognition during 40-hour total sleep deprivation in healthy subjects: Glial connexins as a therapeutic target.

Sauvet F, Erblang M, Gomez-Merino D, Rabat A, Guillard M, Dubourdieu D, Lefloch H, Drogou C, Van Beers P, Bougard C, Bourrrilhon C, Arnal P, Rein W, Mouthon F, Brunner-Ferber F, Leger D, Dauvilliers Y, Chennaoui M, Charvériat M.

Br J Clin Pharmacol. 2019 Nov;85(11):2623-2633. doi: 10.1111/bcp.14098. Epub 2019 Sep 15.

PMID:
31419329
4.

Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment.

Gammacurta M, Waffo-Teguo P, Winstel D, Cretin BN, Sindt L, Dubourdieu D, Marchal A.

J Nat Prod. 2019 Feb 22;82(2):265-275. doi: 10.1021/acs.jnatprod.8b00682. Epub 2019 Jan 28.

PMID:
30689385
5.

Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in wines.

Cretin BN, Waffo-Teguo P, Dubourdieu D, Marchal A.

Food Chem. 2019 Jan 30;272:388-395. doi: 10.1016/j.foodchem.2018.08.070. Epub 2018 Aug 18.

PMID:
30309559
6.

Prevalence of benign epileptiform variants during initial EEG examination in French military aircrew.

Monin J, Pruvost-Robieux E, Huiban N, Marchi A, Crepon B, Dubourdieu D, Perrier E, Gavaret M.

Neurophysiol Clin. 2018 Jun;48(3):171-179. doi: 10.1016/j.neucli.2018.04.001. Epub 2018 Apr 21.

PMID:
29685555
7.

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines.

Pons A, Allamy L, Lavigne V, Dubourdieu D, Darriet P.

Food Chem. 2017 Oct 1;232:229-236. doi: 10.1016/j.foodchem.2017.03.151. Epub 2017 Mar 30.

PMID:
28490069
8.

Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut.

Gros J, Lavigne V, Thibaud F, Gammacurta M, Moine V, Dubourdieu D, Darriet P, Marchal A.

J Agric Food Chem. 2017 Feb 8;65(5):1058-1069. doi: 10.1021/acs.jafc.6b04516. Epub 2017 Jan 26.

PMID:
28064486
9.

Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine.

Sindt L, Gammacurta M, Waffo-Teguo P, Dubourdieu D, Marchal A.

J Nat Prod. 2016 Oct 28;79(10):2432-2438. Epub 2016 Sep 29.

PMID:
27684096
10.

Identification and analysis of piperitone in red wines.

Pons A, Lavigne V, Darriet P, Dubourdieu D.

Food Chem. 2016 Sep 1;206:191-6. doi: 10.1016/j.foodchem.2016.03.064. Epub 2016 Mar 19.

PMID:
27041315
11.

Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.

Cretin BN, Dubourdieu D, Marchal A.

Anal Bioanal Chem. 2016 May;408(14):3789-99. doi: 10.1007/s00216-016-9466-3. Epub 2016 Mar 21.

PMID:
27000563
12.

Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.

Thibon C, Böcker C, Shinkaruk S, Moine V, Darriet P, Dubourdieu D.

Food Chem. 2016 May 15;199:711-9. doi: 10.1016/j.foodchem.2015.12.069. Epub 2015 Dec 17.

PMID:
26776028
13.

New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood.

Marchal A, Prida A, Dubourdieu D.

J Agric Food Chem. 2016 Jan 27;64(3):618-26. doi: 10.1021/acs.jafc.5b05056. Epub 2016 Jan 12.

PMID:
26719914
14.

How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.

Cretin BN, Sallembien Q, Sindt L, Daugey N, Buffeteau T, Waffo-Teguo P, Dubourdieu D, Marchal A.

Anal Chim Acta. 2015 Aug 12;888:191-8. doi: 10.1016/j.aca.2015.06.061. Epub 2015 Aug 10.

PMID:
26320975
15.

Correction to Fermentative conditions modulating sweetness in dry wines: genetics and environmental factors influencing the expression level of the Saccharomyces cerevisiae HSP12 gene.

Marchal A, Marullo P, Durand C, Moine V, Dubourdieu D.

J Agric Food Chem. 2015 Mar 4;63(8):2364. doi: 10.1021/acs.jafc.5b00815. Epub 2015 Feb 17. No abstract available.

PMID:
25689581
16.
17.

Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners.

Marchal A, Génin E, Waffo-Téguo P, Bibès A, Da Costa G, Mérillon JM, Dubourdieu D.

Anal Chim Acta. 2015 Jan 1;853:425-434. doi: 10.1016/j.aca.2014.10.039. Epub 2014 Nov 1.

PMID:
25467487
18.

Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.

Pons A, Lavigne V, Darriet P, Dubourdieu D.

J Agric Food Chem. 2013 Jul 31;61(30):7373-80. doi: 10.1021/jf400348h. Epub 2013 Jul 17.

PMID:
23863035
19.

Identification of new natural sweet compounds in wine using centrifugal partition chromatography-gustatometry and Fourier transform mass spectrometry.

Marchal A, Waffo-Téguo P, Génin E, Mérillon JM, Dubourdieu D.

Anal Chem. 2011 Dec 15;83(24):9629-37. doi: 10.1021/ac202499a. Epub 2011 Nov 14.

PMID:
22044220
20.

The grape must non-Saccharomyces microbial community: impact on volatile thiol release.

Zott K, Thibon C, Bely M, Lonvaud-Funel A, Dubourdieu D, Masneuf-Pomarede I.

Int J Food Microbiol. 2011 Dec 2;151(2):210-5. doi: 10.1016/j.ijfoodmicro.2011.08.026. Epub 2011 Sep 8.

PMID:
21974981
21.

Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.

Pons A, Lavigne V, Darriet P, Dubourdieu D.

J Chromatogr A. 2011 Sep 28;1218(39):7023-30. doi: 10.1016/j.chroma.2011.08.017. Epub 2011 Aug 16.

PMID:
21871629
22.

Influence of yeast macromolecules on sweetness in dry wines: role of the saccharomyces cerevisiae protein Hsp12.

Marchal A, Marullo P, Moine V, Dubourdieu D.

J Agric Food Chem. 2011 Mar 9;59(5):2004-10. doi: 10.1021/jf103710x. Epub 2011 Jan 19.

PMID:
21247170
23.

3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea.

Thibon C, Cluzet S, Mérillon JM, Darriet P, Dubourdieu D.

J Agric Food Chem. 2011 Feb 23;59(4):1344-51. doi: 10.1021/jf103915y. Epub 2011 Jan 14.

PMID:
21235257
24.

[Treatment specifics for spontaneous pneumothorax in flight personnel].

Gygax-Genero M, Manen O, Chemsi M, Bisconte S, Dubourdieu D, Vacher A, Brocq FX, Leduc PA, Deroche J, Boussif M, Perrier E, Gourbat JP.

Rev Pneumol Clin. 2010 Oct;66(5):302-7. doi: 10.1016/j.pneumo.2010.07.003. Review. French.

PMID:
21087725
25.

Identification of a sotolon pathway in dry white wines.

Pons A, Lavigne V, Landais Y, Darriet P, Dubourdieu D.

J Agric Food Chem. 2010 Jun 23;58(12):7273-9. doi: 10.1021/jf100150q.

PMID:
20486709
26.

Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains.

Masneuf-Pomarède I, Bely M, Marullo P, Lonvaud-Funel A, Dubourdieu D.

Int J Food Microbiol. 2010 Apr 30;139(1-2):79-86. doi: 10.1016/j.ijfoodmicro.2010.01.038. Epub 2010 Feb 10.

PMID:
20188428
27.

Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.

Thibon C, Shinkaruk S, Jourdes M, Bennetau B, Dubourdieu D, Tominaga T.

Anal Chim Acta. 2010 Feb 15;660(1-2):190-6. doi: 10.1016/j.aca.2009.10.018. Epub 2009 Oct 17.

PMID:
20103162
28.

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.

Lopes P, Silva MA, Pons A, Tominaga T, Lavigne V, Saucier C, Darriet P, Teissedre PL, Dubourdieu D.

J Agric Food Chem. 2009 Nov 11;57(21):10261-70. doi: 10.1021/jf9023257.

PMID:
19886682
29.

Genetic improvement of thermo-tolerance in wine Saccharomyces cerevisiae strains by a backcross approach.

Marullo P, Mansour C, Dufour M, Albertin W, Sicard D, Bely M, Dubourdieu D.

FEMS Yeast Res. 2009 Dec;9(8):1148-60. doi: 10.1111/j.1567-1364.2009.00550.x. Epub 2009 Jul 21.

30.

[Cardiac damage due to scorpion envenomation: case involving atrial flutter].

Deman AL, Lerecouvreux M, Miandrisoa MR, Klein I, Romain H, Dubourdieu D, David S, Deroche J, Berbari H, Heno P.

Med Trop (Mars). 2009 Jun;69(3):309-10. French.

PMID:
19702162
31.

Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.

Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D.

J Agric Food Chem. 2009 May 13;57(9):3702-8. doi: 10.1021/jf803325v.

PMID:
19326950
32.

Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).

Takoi K, Degueil M, Shinkaruk S, Thibon C, Maeda K, Ito K, Bennetau B, Dubourdieu D, Tominaga T.

J Agric Food Chem. 2009 Mar 25;57(6):2493-502. doi: 10.1021/jf8034622.

PMID:
19243103
33.

Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.

Ohata M, Tominaga T, Dubourdieu D, Kubota K, Sugawara E.

J Agric Food Chem. 2009 Mar 25;57(6):2481-5. doi: 10.1021/jf803258c.

PMID:
19231859
34.

Differentiation of white wines by their aromatic index.

Falqué E, Fernández E, Dubourdieu D.

Talanta. 2001 Apr 12;54(2):271-81.

PMID:
18968249
35.

New method for reducing the binding power of sweet white wines.

Blasi M, Barbe JC, Dubourdieu D, Deleuze H.

J Agric Food Chem. 2008 Sep 24;56(18):8470-4. doi: 10.1021/jf800665e. Epub 2008 Aug 29.

PMID:
18754661
36.

Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.

Pons A, Lavigne V, Eric F, Darriet P, Dubourdieu D.

J Agric Food Chem. 2008 Jul 9;56(13):5285-90. doi: 10.1021/jf073513z. Epub 2008 Jun 10.

PMID:
18540625
37.

Surprising structural lability of a cysteine-S-conjugate precursor of 4-methyl-4-sulfanylpentan-2-one, a varietal aroma in wine of Vitis vinifera L. cv. Sauvignon blanc.

Shinkaruk S, Thibon C, Schmitter JM, Babin P, Tominaga T, Degueil M, Desbat B, Jussier C, Bennetau B, Dubourdieu D, Bennetau-Pelissero C.

Chem Biodivers. 2008 May;5(5):793-810. doi: 10.1002/cbdv.200890076.

PMID:
18493966
38.

Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation.

Thibon C, Marullo P, Claisse O, Cullin C, Dubourdieu D, Tominaga T.

FEMS Yeast Res. 2008 Nov;8(7):1076-86. doi: 10.1111/j.1567-1364.2008.00381.x. Epub 2008 May 7.

39.

Changes in the sotolon content of dry white wines during barrel and bottle aging.

Lavigne V, Pons A, Darriet P, Dubourdieu D.

J Agric Food Chem. 2008 Apr 23;56(8):2688-93. doi: 10.1021/jf072336z. Epub 2008 Mar 29.

PMID:
18373351
40.

Distribution and organoleptic impact of sotolon enantiomers in dry white wines.

Pons A, Lavigne V, Landais Y, Darriet P, Dubourdieu D.

J Agric Food Chem. 2008 Mar 12;56(5):1606-10. doi: 10.1021/jf072337r. Epub 2008 Feb 14.

PMID:
18271540
41.

Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.

Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D.

Int J Food Microbiol. 2008 Mar 20;122(3):312-20. doi: 10.1016/j.ijfoodmicro.2007.12.023. Epub 2008 Jan 4.

PMID:
18262301
42.

Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry.

Thibon C, Shinkaruk S, Tominaga T, Bennetau B, Dubourdieu D.

J Chromatogr A. 2008 Mar 7;1183(1-2):150-7. doi: 10.1016/j.chroma.2007.12.082. Epub 2008 Jan 6.

PMID:
18249409
43.

New methodology for removing carbonyl compounds from sweet wines.

Blasi M, Barbe JC, Maillard B, Dubourdieu D, Deleuze H.

J Agric Food Chem. 2007 Dec 12;55(25):10382-7. Epub 2007 Nov 22.

PMID:
18031006
44.

Efficient use of DNA molecular markers to construct industrial yeast strains.

Marullo P, Yvert G, Bely M, Aigle M, Dubourdieu D.

FEMS Yeast Res. 2007 Dec;7(8):1295-306. Epub 2007 Sep 20.

45.

Single QTL mapping and nucleotide-level resolution of a physiologic trait in wine Saccharomyces cerevisiae strains.

Marullo P, Aigle M, Bely M, Masneuf-Pomarède I, Durrens P, Dubourdieu D, Yvert G.

FEMS Yeast Res. 2007 Sep;7(6):941-52. Epub 2007 May 31.

46.

Which impact for beta-damascenone on red wines aroma?

Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D.

J Agric Food Chem. 2007 May 16;55(10):4103-8. Epub 2007 Apr 21.

PMID:
17447790
47.

Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols.

Sarrazin E, Shinkaruk S, Tominaga T, Bennetau B, Frérot E, Dubourdieu D.

J Agric Food Chem. 2007 Feb 21;55(4):1437-44. Epub 2007 Jan 24.

PMID:
17249683
48.

Time trends and geographic variations for thyroid cancer in New Caledonia, a very high incidence area (1985-1999).

Truong T, Rougier Y, Dubourdieu D, Guihenneuc-Jouyaux C, Orsi L, Hémon D, Guénel P.

Eur J Cancer Prev. 2007 Feb;16(1):62-70.

PMID:
17220706
50.

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