Publications 2016

Piceatannol and other wine stilbenes: a pool of inhibitors against α-synuclein aggregation and cytotoxicity.
TEMSAMANI, H., KRISA, S., DECOSSAS-MENDOZA, M., LAMBERT, O., MERILLON, J.-M., RICHARD, T.
Nutrients
8
6
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.
Journal of Agricultural and Food Chemistry
64
3
618-626
Experimental models of oral biofilms developed on inert substrates: a review of the literature.
DARRENE, L.-N., BADET, C.
BioMed Research International
Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc) : A comparative study of two vintages with contrasted climatic conditions
CHOLET, C., CLAVEROL, S., CLAISSE, O., (...), FERRARI, G., GENY, L.
BMC Plant Biology
16
1
144
Corrigendum to “A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must”
CHASSERIAUD, L., MIOT-SERTIER, C., COULON, J., (...), ALBERTIN, W., BELY, M.
Journal of Microbiological Methods
127
243
Olfactory impact of higher alcohols on red wine fruity ester aroma expression in model solution
CAMELEYRE, M., LYTRA, G., TEMPERE, S., BARBE, J.-C.
Journal of Agricultural and Food Chemistry
64
5
1221-1222
Cellar-associated Saccharomyces cerevisiae population structure revealed high-level diversity and perennial persistence at Sauternes wine estates
BöRLIN, M., VENET, P., CLAISSE, O., (...), LEGRAS, J.-L., MASNEUF-POMAREDE, I.,
Applied and Environmental Microbiology
82
10
2909-2918
Drinking pattern of wine and effects on human health: Why should we drink moderately and with meals ?
BOBAN, M., STOCKLEY, C., TEISSEDRE, P.-L., (...), STEIN-HAMMER, C., RUF, J.-C.
Food and Function
7
2937-2942
Comments on moderate alcohol consumption and mortality
BARRETT-CONNOR, E., DE GAETANO, G., DJOUSSE, L., TEISSEDRE, P.-L., (...), URSINI, F., WATERHOUSE, A.L.,
Journal of Studies on Alcohol and Drugs
77
5
834-836
Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering
ALBERTIN, W., SETATI, M.E., MIOT-SERTIER, C., (...), DIVOL, B., MASNEUF-POMAREDE, I.
Frontiers in Microbiology
6
1569
Advances in wine analysis by PTR-ToF-MS: Optimization of the method and discrimination of wines from different geographical origins and fermented with different malolactic starters
CAMPBELL-SILLS, H., CAPOZZI, V., ROMANO, A., (...), LUCAS, P., BIASIOLI, F.
International Journal of Mass Spectrometry
398-398
42-51
Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics
DELSART, C., GRIMI, N., BOUSSETTA, N., (...), VOROBIEV, E., MIETTON PEUCHOT, M.
Journal of Applied Microbiology
120
1
152-164
Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization
DIMOPOULOU, M., BARDEAU, T., RAMONET, P.-Y., (...), LUCAS, P., DOLS-LAFARGUE, M.
Food Microbiology
53
10-17
Identification and Organoleptic Contribution of Vanillylthiol in Wines
FLOCH, M., SHINKARUK, S., DARRIET, P., PONS, A.
Journal of Agricultural and Food Chemistry
64
6
1318-1325
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions
KYRALEOU, M., KOTSERIDIS, Y., KOUNDOURAS, S., (...), TEISSEDRE, P.-L., KALLITHRAKA, S.
Food Chemistry
203
292-300
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
LYTRA, G., TEMPERE, S., MARCHAND, S., DE REVEL, G., BARBE, J.-C.
Food Chemistry
194
17939
196-200
The genetics of non-conventional wine yeasts: Current knowledge and future challenges,
MASNEUF-POMAREDE, I., BELY, M., MARULLO, P., ALBERTIN, W.
Frontiers in Microbiology
6
1563
Microsatellite analysis of Saccharomyces uvarum diversity
MASNEUF-POMAREDE, I., BELY, M., MARULLO, P., ALBERTIN, W.
FEMS Yeast Research
16
Fow002
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines,
PICARD, M., LYTRA, G., TEMPERE, S., (...), DE REVEL, G., MARCHAND, S.
Journal of Agricultural and Food Chemistry
64
2
451-46
Identification and analysis of piperitone in red wines
PONS, A., LAVIGNE, V., DARRIET, P., DUBOURDIEU, D.
Food Chemistry
206
192-196
Evaluation of the potential of high pressure technology as an enological practice for red wines
SANTOS, M.C., NUNES, C., JOURDES, M., (...), SARAIVA, J.A., COIMBRA, M.A
Innovative Food Science and Emerging Technologies
33
76-83

Plus d'articles...

  1. Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits,
  2. The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin
  3. 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
  4. Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry

Publications