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Results: 1-9 |
Results: 9
ESI-MS ANALYSIS OF POLYPHENOLIC OLIGOMERS AND POLYMERS
Authors: CHEYNIER V DOCO T FULCRAND H GUYOT S LEROUX E SOUQUET JM RIGAUD J MOUTOUNET M
Citation: V. Cheynier et al., ESI-MS ANALYSIS OF POLYPHENOLIC OLIGOMERS AND POLYMERS, Analusis, 25(8), 1997, pp. 32-37
CHARACTERIZATION OF HIGHLY POLYMERIZED PROCYANIDINS IN CIDER APPLE (MALUS-SYLVESTRIS VAR KERMERRIEN) SKIN AND PULP
Authors: GUYOT S DOCO T SOUQUET JM MOUTOUNET M DRILLEAU JF
Citation: S. Guyot et al., CHARACTERIZATION OF HIGHLY POLYMERIZED PROCYANIDINS IN CIDER APPLE (MALUS-SYLVESTRIS VAR KERMERRIEN) SKIN AND PULP, Phytochemistry, 44(2), 1997, pp. 351-357
ESTIMATION OF THE OXIDATIVE CHANGES IN PHENOLIC-COMPOUNDS OF CARIGNANE DURING WINEMAKING
Authors: CHEYNIER V ARELLANO IH SOUQUET JM MOUTOUNET M
Citation: V. Cheynier et al., ESTIMATION OF THE OXIDATIVE CHANGES IN PHENOLIC-COMPOUNDS OF CARIGNANE DURING WINEMAKING, American journal of enology and viticulture, 48(2), 1997, pp. 225-228
POLYMERIC PROANTHOCYANIDINS FROM GRAPE SKINS
Authors: SOUQUET JM CHEYNIER V BROSSAUD F MOUTOUNET M
Citation: Jm. Souquet et al., POLYMERIC PROANTHOCYANIDINS FROM GRAPE SKINS, Phytochemistry, 43(2), 1996, pp. 509-512
STABILITY AND COLOR OF UNREPORTED WINE ANTHOCYANIN-DERIVED PIGMENTS
Authors: SARNIMANCHADO P FULCRAND H SOUQUET JM CHEYNIER V MOUTOUNET M
Citation: P. Sarnimanchado et al., STABILITY AND COLOR OF UNREPORTED WINE ANTHOCYANIN-DERIVED PIGMENTS, Journal of food science, 61(5), 1996, pp. 938-941
MECHANISMS OF ANTHOCYANIN DEGRADATION IN GRAPE MUST-LIKE MODEL SOLUTIONS
Authors: SARNI P FULCRAND H SOUILLOL V SOUQUET JM CHEYNIER V
Citation: P. Sarni et al., MECHANISMS OF ANTHOCYANIN DEGRADATION IN GRAPE MUST-LIKE MODEL SOLUTIONS, Journal of the Science of Food and Agriculture, 69(3), 1995, pp. 385-391
INFLUENCE OF PH ON THE ENZYMATIC OXIDATION OF (-CATECHIN IN MODEL SYSTEMS())
Authors: GUYOT S CHEYNIER V SOUQUET JM MOUTOUNET M
Citation: S. Guyot et al., INFLUENCE OF PH ON THE ENZYMATIC OXIDATION OF (-CATECHIN IN MODEL SYSTEMS()), Journal of agricultural and food chemistry, 43(9), 1995, pp. 2458-2462
ANTHOCYANIN DEGRADATION IN OXIDIZING GRAPE MUSTS
Authors: CHEYNIER V SOUQUET JM KONTEK A MOUTOUNET M
Citation: V. Cheynier et al., ANTHOCYANIN DEGRADATION IN OXIDIZING GRAPE MUSTS, Journal of the Science of Food and Agriculture, 66(3), 1994, pp. 283-288
NORMAL-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC SEPARATION OF PROCYANIDINS FROM CACAO BEANS AND GRAPE SEEDS
Authors: RIGAUD J ESCRIBANOBAILON MT PRIEUR C SOUQUET JM CHEYNIER V
Citation: J. Rigaud et al., NORMAL-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC SEPARATION OF PROCYANIDINS FROM CACAO BEANS AND GRAPE SEEDS, Journal of chromatography, 654(2), 1993, pp. 255-260
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