Implication of phenolic reactions in food organoleptic propertiesES-SAFI, Nour-Eddine; CHEYNIER, Veronique; MOUTOUNET, Michel et al.Journal of food composition and analysis (Print). 2003, Vol 16, Num 5, pp 535-553, issn 0889-1575, 19 p.Article

Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometryMERTZ, Christian; CHEYNIER, Veronique; GUNATA, Ziya et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 21, pp 8616-8624, issn 0021-8561, 9 p.Article

Phenolic reactions during winemaking and agingFULCRAND, Hélène; DUENAS, Montserrat; SALAS, Erika et al.American journal of enology and viticulture. 2006, Vol 57, Num 3, pp 289-297, issn 0002-9254, 9 p.Conference Paper

Structural modification of wine arabinogalactans during aging on leesDOCO, Thierry; VUCHOT, Patrick; CHEYNIER, Véronique et al.American journal of enology and viticulture. 2003, Vol 54, Num 3, pp 150-157, issn 0002-9254, 8 p.Article

Polyphenols in foods are more complex than often thoughtCHEYNIER, Véronique.The American journal of clinical nutrition. 2005, Vol 81, Num 1, pp 223S-229S, issn 0002-9165, SUPConference Paper

Phenolic composition of champagnes from Chardonnay and Pinot Noir vintagesCHAMKHA, Mohamed; CATHALA, Bernard; CHEYNIER, Véronique et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 10, pp 3179-3184, issn 0021-8561, 6 p.Article

Interactions between cyanidin 3-O-glucoside and furfural derivatives and their impact on food color changesES-SAFI, Nour-Eddine; CHEYNIER, Véronique; MOUTOUNET, Michel et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 20, pp 5586-5595, issn 0021-8561Article

Interactions between flavan-3-ols and poly(L-proline) studied by isothermal titration calorimetry : Effect of the tannin structurePONCET-LEGRAND, Celine; GAUTIER, Catherine; CHEYNIER, Veronique et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 22, pp 9235-9240, issn 0021-8561, 6 p.Article

Effect of flash release treatment on phenolic extraction and wine compositionMOREL-SALMI, Cécile; SOUQUET, Jean-Marc; BES, Magali et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 12, pp 4270-4276, issn 0021-8561, 7 p.Article

New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foodsES-SAFI, Nour-Eddine; LE GUERNEVE, Christine; CHEYNIER, Véronique et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 9, pp 4233-4240, issn 0021-8561Article

COMPOSITION EN FLAVONOÏDES DES BAIES ET DES VINS DE V. VINIFERA VAR. CABERNET FRANC Etude des descripteurs analytiques et sensoriels en relation avec l'effet terroir en Moyenne Vallée de la Loire = FLAVONOID COMPOSITION OF GRAPE AND WINES OF V. VINIFERA VAR. CABERNET FRANC Study of analytical and sensorial descriptors as related to terroir effect in Loire ValleyBrossaud, Franck Paul Joseph; Cheynier, Veronique.1999, 344 p.Thesis

Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skinsVIDAL, Stéphane; MEUDEC, Emmanuelle; CHEYNIER, Véronique et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 23, pp 7144-7151, issn 0021-8561, 8 p.Article

UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution : Structural transformations and molecular complexation with chlorogenic acidDUENAS, Montserrat; SALAS, Erika; CHEYNIER, Véronique et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 1, pp 189-196, issn 0021-8561, 8 p.Article

Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechinBRADSHAW, Mark P; CHEYNIER, Veronique; SCOLLARY, Geoffrey R et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 14, pp 4126-4132, issn 0021-8561, 7 p.Article

Changes in proanthocyanidin chain length in winelike model solutionsVIDAL, Stephane; CARTALADE, Damien; SOUQUET, Jean-Marc et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 8, pp 2261-2266, issn 0021-8561Article

Characterisation of typicality for wines related to terroir by conceptual and by perceptual representations. An application to red wines from the Loire ValleyCADOT, Yves; CAILLE, Soline; THIOLLET-SCHOLTUS, Marie et al.Food quality and preference. 2012, Vol 24, Num 1, pp 48-58, issn 0950-3293, 11 p.Article

Influence of fining with different molecular weight gelatins on proanthocyanidin composition and perception of winesMAURY, Chantal; SARNI-MANCHADO, Pascale; LEFEBVRE, Sandrine et al.American journal of enology and viticulture. 2001, Vol 52, Num 2, pp 140-145, issn 0002-9254Article

Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stagesFOURNAND, David; VICENS, Anysia; SIDHOUM, Louise et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 19, pp 7331-7338, issn 0021-8561, 8 p.Article

The mouth-feel properties of polysaccharides and anthocyanins in a wine like mediumVIDAL, Stéphane; FRANCIS, Leigh; WILLIAMS, Pascale et al.Food chemistry. 2004, Vol 85, Num 4, pp 519-525, issn 0308-8146, 7 p.Article

Ectopic Expression of VvMybPA2 Promotes Proanthocyanidin Biosynthesis in Grapevine and Suggests Additional Targets in the PathwayTERRIER, Nancy; TORREGROSA, Laurent; AGEORGES, Agnès et al.Plant physiology (Bethesda). 2009, Vol 149, Num 2, pp 1028-1041, issn 0032-0889, 14 p.Article

Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed TanninsSARNI-MANCHADO, Pascale; CANALS-BOSCH, Joan-Miguel; MAZEROLLES, Gérard et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 20, pp 9563-9569, issn 0021-8561, 7 p.Article

Plant phenolics: Recent advances on their biosynthesis, genetics, and ecophysiologyCHEYNIER, Véronique; COMTE, Gilles; DAVIES, Kevin M et al.Plant physiology and biochemistry (Paris). 2013, Vol 72, pp 1-20, issn 0981-9428, 20 p.Article

Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration timeCADOT, Yves; CAILLE, Soline; SAMSON, Alain et al.Analytica chimica acta. 2012, Vol 732, pp 91-99, issn 0003-2670, 9 p.Conference Paper

Interspecific variation in leaf litter tannins drives decomposition in a tropical rain forest of French GuianaCOQ, Sylvain; SOUQUET, Jean-Marc; MEUDEC, Emmanuelle et al.Ecology (Durham). 2010, Vol 91, Num 7, pp 2080-2091, issn 0012-9658, 12 p.Article

Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MSDUCASSE, Marie-Agnès; WILLIAMS, Pascale; MEUDEC, Emmanuelle et al.Carbohydrate polymers. 2010, Vol 79, Num 3, pp 747-754, issn 0144-8617, 8 p.Article