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Results:
1-8
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Results: 8
Authors:
Es-Safi, NE
Le Guerneve, C
Fulcrand, H
Cheynier, V
Moutounet, M
Citation: Ne. Es-safi et al., Xanthylium salts formation involved in wine colour changes, INT J FOOD, 35(1), 2000, pp. 63-74
Authors:
Es-Safi, NE
Le Guerneve, C
Cheynier, V
Moutounet, M
Citation: Ne. Es-safi et al., New phenolic compounds obtained by evolution of (+)-catechin and glyoxylicacid in hydroalcoholic medium, TETRAHEDR L, 41(12), 2000, pp. 1917-1921
Authors:
Es-Safi, NE
Le Guerneve, C
Cheynier, V
Moutounet, M
Citation: Ne. Es-safi et al., New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods, J AGR FOOD, 48(9), 2000, pp. 4233-4240
Authors:
Es-Safi, NE
Cheynier, V
Moutounet, M
Citation: Ne. Es-safi et al., Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change, J AGR FOOD, 48(12), 2000, pp. 5946-5954
Authors:
Es-Safi, NE
Le Guerneve, C
Labarbe, B
Fulcrand, H
Cheynier, V
Moutounet, M
Citation: Ne. Es-safi et al., Structure of a new xanthylium salt derivative, TETRAHEDR L, 40(32), 1999, pp. 5869-5872
Authors:
Es-Safi, NE
Fulcrand, H
Cheynier, V
Moutounet, M
Citation: Ne. Es-safi et al., Competition between (+)-catechin and (-)-epicatechin in acetaldehyde-induced polymerization of flavanols, J AGR FOOD, 47(5), 1999, pp. 2088-2095
Authors:
Es-Safi, NE
Fulcrand, H
Cheynier, V
Moutounet, M
Citation: Ne. Es-safi et al., Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system, J AGR FOOD, 47(5), 1999, pp. 2096-2102
Authors:
Es-Safi, NE
Le Guerneve, C
Fulcrand, H
Cheynier, V
Moutounet, M
Citation: Ne. Es-safi et al., New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid, J AGR FOOD, 47(12), 1999, pp. 5211-5217
Risultati:
1-8
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