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Items: 1 to 20 of 96

1.

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 Jan 28. doi: 10.1021/acs.jnatprod.8b00682. [Epub ahead of print]

PMID:
30689385
2.

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
3.

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
4.

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
5.

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
6.

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
7.

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
8.

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
9.

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
10.

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
11.

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
12.

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
13.
14.

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
15.

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
16.

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
17.

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
18.

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
19.

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
20.

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

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