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Items: 21

1.

Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film.

Peyches-Bach A, Dombre C, Moutounet M, Peyron S, Chalier P.

J Agric Food Chem. 2012 Jul 11;60(27):6772-81. doi: 10.1021/jf300648y. Epub 2012 Jun 29.

PMID:
22703340
2.

Changes in polysaccharide and protein composition of cell walls in grape berry skin (Cv. Shiraz) during ripening and over-ripening.

Vicens A, Fournand D, Williams P, Sidhoum L, Moutounet M, Doco T.

J Agric Food Chem. 2009 Apr 8;57(7):2955-60. doi: 10.1021/jf803416w.

PMID:
19334762
3.

Extraction of phenolics in liquid model matrices containing oak chips: Kinetics, liquid chromatography-mass spectroscopy characterisation and association with in vitro antiradical activity.

Karvela E, Makris DP, Kefalas P, Moutounet M.

Food Chem. 2008 Sep 1;110(1):263-72. doi: 10.1016/j.foodchem.2008.02.001. Epub 2008 Feb 8.

PMID:
26050192
4.

Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages.

Fournand D, Vicens A, Sidhoum L, Souquet JM, Moutounet M, Cheynier V.

J Agric Food Chem. 2006 Sep 20;54(19):7331-8.

PMID:
16968102
5.

Interactions between cyanidin 3-O-glucoside and furfural derivatives and their impact on food color changes.

Es-Safi NE, Cheynier V, Moutounet M.

J Agric Food Chem. 2002 Sep 25;50(20):5586-95.

PMID:
12236682
6.
7.

Estimation of procyanidin chain length.

Cheynier V, Labarbe B, Moutounet M.

Methods Enzymol. 2001;335:82-94. No abstract available.

PMID:
11400393
8.
9.
10.

First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions.

Remy S, Fulcrand H, Labarbe B, Cheynier V, Moutounet M.

J Sci Food Agric. 2000 May 1;80(6):745-751. doi: 10.1002/(SICI)1097-0010(20000501)80:6<745::AID-JSFA611>3.0.CO;2-4.

PMID:
29345778
11.

Phenolic composition of grape stems.

Souquet JM, Labarbe B, Le Guernevé C, Cheynier V, Moutounet M.

J Agric Food Chem. 2000 Apr;48(4):1076-80.

PMID:
10775352
12.

New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid.

Es-Safi NE, Le Guernevé C, Fulcrand H, Cheynier V, Moutounet M.

J Agric Food Chem. 1999 Dec;47(12):5211-7.

PMID:
10606598
13.

Quantitative fractionation of grape proanthocyanidins according to their degree of polymerization.

Labarbe B, Cheynier V, Brossaud F, Souquet JM, Moutounet M.

J Agric Food Chem. 1999 Jul;47(7):2719-23.

PMID:
10552552
14.

Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system.

Es-Safi NE, Fulcrand H, Cheynier V, Moutounet M.

J Agric Food Chem. 1999 May;47(5):2096-102.

PMID:
10552502
15.

Competition between (+)-catechin and (-)-epicatechin in acetaldehyde-induced polymerization of flavanols.

Es-Safi NE, Fulcrand H, Cheynier V, Moutounet M.

J Agric Food Chem. 1999 May;47(5):2088-95.

PMID:
10552501
16.

Study of wine tannin oligomers by on-line liquid chromatography electrospray ionization mass spectrometry.

Fulcrand H, Remy S, Souquet JM, Cheynier V, Moutounet M.

J Agric Food Chem. 1999 Mar;47(3):1023-8.

PMID:
10552410
17.

Interactions of grape seed tannins with salivary proteins.

Sarni-Manchado P, Cheynier V, Moutounet M.

J Agric Food Chem. 1999 Jan;47(1):42-7.

PMID:
10563846
18.

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins.

Fulcrand H, Benabdeljalil C, Rigaud J, Cheynier V, Moutounet M.

Phytochemistry. 1998 Apr;47(7):1401-7.

PMID:
9611832
19.

New investigations of the structure of grape arabinogalactan-protein.

Saulnier L, Brillouet JM, Moutounet M, Hervé du Penhoat C, Michon V.

Carbohydr Res. 1992 Feb 7;224:219-35.

PMID:
1591763
20.

Determination of ellagitannins in extracts of oak wood and in distilled beverages matured in oak barrels.

Puech JL, Rabier P, Bories-Azeau J, Sarni F, Moutounet M.

J Assoc Off Anal Chem. 1990 Jul-Aug;73(4):498-501.

PMID:
2211469
21.

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