Publications 2016

Trace element bioavailability, yield and seed quality of rapeseed (Brassica napus L.) modulated by biochar incorporation into a contaminated technosol.
MARCHAND, L., PELOSI, C., GONZALEZ-CENTENO, M. R., MAILLARD, A., OURRY, A., GALLAND, W., TEISSEDRE, P. L., BESSOULE, J.-J., MONGRAND, S., MORVAN-BERTRAND, A., ZHANG, Q., GROSBELLET, C., BERT, V., OUSTRIERE, N., MENCH, M., BRUNEL-MUGUET, S.
Chemosphere
156
150-162
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?
PARR, W. V., VALENTIN, D., BREITMEYER, J., PEYRON, D., DARRIET, P., SHERLOCK, R., ROBINSON, B., GROSE, C., BALLESTER, J.
Food Research International
87
168-179
Chemical affinity between tannin size and salivary protein binding abilities: implications for wine astringency.
MA, W., WAFFO-TEGUO, P., JOURDES, M., LI, H., TEISSEDRE, P. L.
PLOS ONE
11
8
Characterization of tomato-associated rhizobacteria recovered from various tomato-growing sites in Tunisia.
ABDELJALIL, N. O.-B., VALLANCE, J., GERBORE, J., BRUEZ, E., MARTINS, G., REY, P., DAAMI-REMADI, M.
Journal of Plant Pathology and Microbiology
7
5
Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.
CRETIN, B. N., DUBOURDIEU, D., MARCHAL, A.
Analytical and Bioanalytical Chemistry
408
14
3789-3799
The impact of climate change on viticulture and wine quality.
VAN LEEUWEN, C., DARRIET, P.
Journal of Wine Economics
11
1
150-167
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.
GONZALEZ-CENTENO, M. R., CHIRA, K., TEISSEDRE, P. L.
Food Chemistry
210
500-511
Hyphenating centrifugal partition chromatography with nuclear magnetic resonance through automated solid phase extraction.
BISSON, J., BRUNEL, M., BADOC, A., DA COSTA, G., RICHARD, T., MÉRILLON, J.-M., WAFFO-TÉGUO, P.
Analytical Chemistry
88
20
9941-9948
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels.
SLAGHENAUFI, D., FRANC, C., MORA, N., MARCHAND, S., PERELLO, M.-C., DE REVEL, G.
Journal of Chromatography A
1442
26-32
Wine clarification with rotating and vibrating filtration (RVF): investigation of the impact of membrane material, wine composition and operating conditions.
RAYESS, Y. E., MANON, Y., JITARIOUK, N., ALBASI, C., MIETTON-PEUCHOT, M., DEVATINE, A., FILLAUDEAU, L.
Journal of Membrane Science
513
47-57
Characterization of a new virulent phage infecting the lactic acid bacterium Oenococcus oeni.
JAOMANJAKA, F., CLAISSE, O., BLANCHE-BARBAT, M., PETREL, M., BALLESTRA, P., LE MARREC, C.
Food Microbiology
54
167-177
Carbohydrate metabolism in Oenococcus oeni: a genomic insight.
CIBRARIO, A., PEANNE, C., LAILHEUGUE, M., CAMPBELL-SILLS, H., DOLS-LAFARGUE, M.
BMC Genomics
17
1
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.
Journal of natural products
79
10
2432-2438
Membrane technologies in wine industry: an overview.
EL RAYESS, Y., MIETTON-PEUCHOT, M.
Critical Reviews in Food Science and Nutrition
56
12
2005-2020
Microsatellite analysis of Saccharomyces uvarum diversity.
MASNEUF-POMAREDE, I., SALIN, F., BÖRLIN, M., COTON, E., COTON, M., JEUNE, C. L., LEGRAS, J. L.
FEMS Yeast Research
16
2
Two new stilbenoids from the aerial parts of Arundina graminifolia
AUBERON, F., OLATUNJI, O. J., KRISA, S., ANTHEAUME, C., HERBETTE, G., BONTE, F., MERILLON, J.-M., LOBSTEIN, A.
Molecules
21
11
1-9
Enhanced 3-sulfanylhexan-1-ol production in sequential mixed fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae reveals a situation of synergistic interaction between two industrial strains.
RENAULT, P., COULON, J., MOINE, V., THIBON, C., BELY, M.
Frontiers in Microbiology
7
Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system.
MICHEL, J., ALBERTIN, W., JOURDES, M., LE FLOCH, A., GIORDANENGO, P., MOUREY, N., TEISSEDRE, P. L.
Food Chemistry
204
381-390
UV-C light maintains the high stilbenoid concentration in grapes.
GUERRERO, R. F., CANTOS-VILLAR, E., PUERTAS, B., RICHARD, T.
Journal of Agricultural and Food Chemistry
64
25
5139-5147
Piperitone profiling in fine red Bordeaux wines: geographical influences in the Bordeaux region and enantiomeric distribution.
PICARD, M., TEMPERE, S., DE REVEL, G., MARCHAND, S.
Journal of Agricultural and Food Chemistry
64
40
7576-7584
Influence of chirality of lactones on the perception of some typical fruity notes through perceptual interaction phenomena in Bordeaux dessert wines.
STAMATOPOULOS, P., BROHAN, E., PREVOST, C., SIEBERT, T. E., HERDERICH, M., DARRIET, P.
Journal of Agricultural and Food Chemistry
64
43
8160-8167

Plus d'articles...

  1. Piceatannol and other wine stilbenes: a pool of inhibitors against α-synuclein aggregation and cytotoxicity.
  2. New approach for differentiating sessile and pedunculate oak: development of a LC-HRMS method to quantitate triterpenoids in wood.
  3. Experimental models of oral biofilms developed on inert substrates: a review of the literature.
  4. Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc) : A comparative study of two vintages with contrasted climatic conditions

Publications