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Items: 16

1.

Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study.

Bahut F, Liu Y, Romanet R, Coelho C, Sieczkowski N, Alexandre H, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD.

Food Res Int. 2019 Sep;123:762-770. doi: 10.1016/j.foodres.2019.06.008. Epub 2019 Jun 7.

PMID:
31285026
2.

Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability.

Nikolantonaki M, Daoud S, Noret L, Coelho C, Badet-Murat ML, Schmitt-Kopplin P, Gougeon RD.

J Agric Food Chem. 2019 Jul 16. doi: 10.1021/acs.jafc.9b00517. [Epub ahead of print]

PMID:
31276623
3.

Corrigendum to 'Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking' [Food Research International, Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking, Volume: 107 (2018), 451-461].

Simonin S, Alexandre H, Nikolantonaki M, Coelho C, Tourdot-Mar├ęchal R.

Food Res Int. 2019 Aug;122:561-562. doi: 10.1016/j.foodres.2018.11.062. Epub 2018 Dec 6. No abstract available.

PMID:
31229112
4.

The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay.

Romanet R, Coelho C, Liu Y, Bahut F, Ballester J, Nikolantonaki M, Gougeon RD.

Molecules. 2019 Apr 5;24(7). pii: E1353. doi: 10.3390/molecules24071353.

5.

Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy.

Nikolantonaki M, Coelho C, Noret L, Zerbib M, Vileno B, Champion D, Gougeon RD.

Food Chem. 2019 Jan 1;270:156-161. doi: 10.1016/j.foodchem.2018.07.052. Epub 2018 Jul 11.

PMID:
30174029
6.

Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study.

Nikolantonaki M, Julien P, Coelho C, Roullier-Gall C, Ballester J, Schmitt-Kopplin P, Gougeon RD.

Front Chem. 2018 Jun 8;6:182. doi: 10.3389/fchem.2018.00182. eCollection 2018.

7.

Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution-Impact of Must Clarification and Bottle Closure.

Coelho C, Julien P, Nikolantonaki M, Noret L, Magne M, Ballester J, Gougeon RD.

Front Chem. 2018 Apr 6;6:95. doi: 10.3389/fchem.2018.00095. eCollection 2018.

8.

Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking.

Simonin S, Alexandre H, Nikolantonaki M, Coelho C, Tourdot-Mar├ęchal R.

Food Res Int. 2018 May;107:451-461. doi: 10.1016/j.foodres.2018.02.034. Epub 2018 Feb 17. Erratum in: Food Res Int. 2019 Aug;122:561-562.

PMID:
29580506
9.

Sulfites and the wine metabolome.

Roullier-Gall C, Hemmler D, Gonsior M, Li Y, Nikolantonaki M, Aron A, Coelho C, Gougeon RD, Schmitt-Kopplin P.

Food Chem. 2017 Dec 15;237:106-113. doi: 10.1016/j.foodchem.2017.05.039. Epub 2017 May 8.

PMID:
28763951
10.

Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter.

Coelho C, Parot J, Gonsior M, Nikolantonaki M, Schmitt-Kopplin P, Parlanti E, Gougeon RD.

Anal Bioanal Chem. 2017 Apr;409(10):2757-2766. doi: 10.1007/s00216-017-0221-1. Epub 2017 Feb 8.

PMID:
28180990
11.

Direct Analysis of Free and Sulfite-Bound Carbonyl Compounds in Wine by Two-Dimensional Quantitative Proton and Carbon Nuclear Magnetic Resonance Spectroscopy.

Nikolantonaki M, Magiatis P, Waterhouse AL.

Anal Chem. 2015 Nov 3;87(21):10799-806. doi: 10.1021/acs.analchem.5b01682. Epub 2015 Oct 23.

PMID:
26348554
12.

Measuring protection of aromatic wine thiols from oxidation by competitive reactions vs wine preservatives with ortho-quinones.

Nikolantonaki M, Magiatis P, Waterhouse AL.

Food Chem. 2014 Nov 15;163:61-7. doi: 10.1016/j.foodchem.2014.04.079. Epub 2014 Apr 30.

PMID:
24912696
13.

A method to quantify quinone reaction rates with wine relevant nucleophiles: a key to the understanding of oxidative loss of varietal thiols.

Nikolantonaki M, Waterhouse AL.

J Agric Food Chem. 2012 Aug 29;60(34):8484-91. doi: 10.1021/jf302017j. Epub 2012 Aug 20.

PMID:
22860891
14.

Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions.

Nikolantonaki M, Jourdes M, Shinoda K, Teissedre PL, Quideau S, Darriet P.

J Agric Food Chem. 2012 Mar 14;60(10):2647-56. doi: 10.1021/jf204295s. Epub 2012 Mar 1.

PMID:
22324817
15.

Identification of ethyl 2-sulfanylacetate as an important off-odor compound in white wines.

Nikolantonaki M, Darriet P.

J Agric Food Chem. 2011 Sep 28;59(18):10191-9. doi: 10.1021/jf201047u. Epub 2011 Sep 1.

PMID:
21819121
16.

Reactivity of volatile thiols with polyphenols in a wine-model medium: impact of oxygen, iron, and sulfur dioxide.

Nikolantonaki M, Chichuc I, Teissedre PL, Darriet P.

Anal Chim Acta. 2010 Feb 15;660(1-2):102-9. doi: 10.1016/j.aca.2009.11.016. Epub 2009 Nov 16.

PMID:
20103150

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