Publications 2017

Changes in tannin composition of Syrah grape skins and seeds during fruit ripening under contrasting water conditions
Kyraleou, M., Kallithraka, S., Theodorou, N., Teissèdre, P. L., Kotseridis, Koundouras
Molecules
22
9
1-18
Production and Purification of the Native Saccharomyces cerevisiae Hsp12 in Escherichia coli.
Léger, A., Hocquellet, A., Dieryck, W., Moine, V., Marchal, A., Marullo, P., Josseaume, A., Cabanne, C
Journal of Agricultural and Food Chemistry
65
37
8154-8161
How to adapt winemaking practices to modified grape composition under climate change conditions
Dequin, S., Escudier, J.-L., Bely, M., Noble, J., Albertin, W., Masneuf-Pomarède, I., Marullo, P., Salmon, J.-M., Sablayrolles, J.-M.
OENO One
51
2
205-214
Comparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.
González-Centeno, M. R., Chira, K., Teissedre, P. L.
Journal of Agricultural and Food Chemistry
65
16
3320-3329
Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine
Rabot, A., Rousseau, C., Li-Mallet, A., Antunes, L., Osowski, A., Geny, L.
OENO One
51
1
29-35
Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
Campbell-Sills, H., El Khoury, M., Gammacurta, M., Miot-Sertier, C., Dutilh, Vestner, J., Capozzi, V., Sherman, D., Hubert, C., Claisse, O., Spano, De Revel, G., Lucas, P
OENO One
51
3
309-322
In vitro glucuronidation and sulfation of ε-viniferin, a resveratrol dimer, in humans and rats
Courtois, A., Jourdes, M., Dupin, A., Lapèze, C., Renouf, Biais, B., Teissedre, P. L., Mérillon, Richard, T., Krisa, S
Molecules
22
5
1-12
Identification and quantification of stilbenes in some Tunisian red wines using UPLC-MS and HPLC-DAD
Arraki, K., Renouf, E., Waffo-Téguo, P., Mérillon, J.-M., Richard, T., Decendit
OENO One
51
2-3
231-236
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.
Paissoni, M. A., Río Segade, S., Giacosa, S., Torchio, F., Cravero, F., Englezos, V., Rantsiou, K., Carboni, C., Gerbi, V., Teissedre, P. L., Rolle, L
Food Research International
98
68-78
1,8-Cineole in french red wines: evidence for a contribution related to its various origins
Poitou, X., Thibon, C., Darriet, P
Journal of Agricultural and Food Chemistry
65
2
383-393

Publications