A Further Contribution to the Study of Sagittamide A: Synthesis of a Pivotal Intermediate Belonging to a Rare L-Series

Autor: Anne Humbert, Karen Plé, Dominique Harakat, Agathe Martinez, Arnaud Haudrechy

Publikováno v: Molecules, Vol 17, Iss 7, Pp 7709-7721 (2012)

A key saggitamide intermediate corresponding to a rare sugar framework has been obtained. This approach should help to establish the overall configuration of more complex structures of the sagittamide family.

Externí odkaz: https://doaj.org/article/572f4114d1914b18952fc1f876801361

Comprehensive study of the dynamic interaction between SO

Autor: Thomas, Ochando, Jean-Roch, Mouret, Anne, Humbert-Goffard, Evelyne, Aguera, Jean-Marie, Sablayrolles, Vincent, Farines

Publikováno v: Food research international (Ottawa, Ont.). 136

In this work, we focused on the effect of the initial content of SO

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::48e5b7206d20e1e8d53e7795a73fead5
https://pubmed.ncbi.nlm.nih.gov/32846627

Impact of initial lipid content and oxygen supply on alcoholic fermentation in Champagne-like musts

Autor: Anne Humbert-Goffard, Jean-Marie Sablayrolles, Thomas Ochando, Vincent Farines, Jean-Roch Mouret

Publikováno v: Macrowine 2016
Macrowine 2016, Jun 2016, Changins, Switzerland
Food Research International
Food Research International, Elsevier, 2016, 98, pp.87-94. ⟨10.1016/j.foodres.2016.11.010⟩
2016; Macrowine 2016, Changins, CHE, 2016-06-27-2016-06-30

Available nitrogen, lipids, or oxygen are nutrients with major impact on the kinetics of winemaking fermentation. Assimilable nitrogen is usually the growth-limiting nutrient which availability determines the fermentation rate and therefore the ferme

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6766c7a80a03988e585818afc386b0c
https://hal.archives-ouvertes.fr/hal-01603363/document

An assay for glucanase activity in wine

Autor: Yves Glories, Rose-Marie Canal-Llauberes, Cédric Saucier, Anne Humbert-Goffard, Denis Dubourdieu, Virginie Moine-Ledoux

Publikováno v: Enzyme and Microbial Technology
Enzyme and Microbial Technology, Elsevier, 2004, 34 (6), pp.537-543

A method to measure specific β(1,3)-glucanase activity in wines has been developed, and is based on the measurement of the kinetics of glucose release in the presence of laminarin (a β(1,3)-glucan from Laminaria digitata). The reaction time and sub

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::825ec0d0d24141d10c18a630b5668ce6
https://hal.inrae.fr/hal-02670414