Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Jean-Claude Boulet"'
Autor:
Aécio Luís de Sousa Dias, Emmanuelle Meudec, Arnaud Verbaere, Sophie Lair, Jean-Claude Boulet, Nicolas Sommerer
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionThis study aimed to evaluate the color and the discriminating compounds for two types of cocoa beans (black and brown beans) related to 70% dark chocolates of black and brown colors from a previous work of our group.MethodsColor analysis
Externí odkaz:
https://doaj.org/article/bc96a312b7324be1863a662c38f3f196
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to rem
Externí odkaz:
https://doaj.org/article/605cde7e3f2e475a863a92a244246c05
Autor:
Aecio Luís de Sousa Dias, Julie-Anne Fenger, Emmanuelle Meudec, Arnaud Verbaere, Pierre Costet, Clotilde Hue, Florent Coste, Sophie Lair, Véronique Cheynier, Jean-Claude Boulet, Nicolas Sommerer
Publikováno v:
Metabolites, Vol 13, Iss 5, p 667 (2023)
High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by
Externí odkaz:
https://doaj.org/article/a29855e4dfb845c9b40cc409dbe2a1b1
Autor:
Cécile Leborgne, Marine Lambert, Marie-Agnès Ducasse, Emmanuelle Meudec, Arnaud Verbaere, Nicolas Sommerer, Jean-Claude Boulet, Gilles Masson, Jean-Roch Mouret, Véronique Cheynier
Publikováno v:
Molecules, Vol 27, Iss 4, p 1359 (2022)
The color of rosé wines is extremely diverse and a key element in their marketing. It is due to the presence of anthocyanins and of additional pigments derived from them and from other wine constituents. To explore the pigment composition and determ
Externí odkaz:
https://doaj.org/article/357d1b9dcbc2412b9c4a9a71c86a82da
Autor:
Lucie Pinasseau, Anna Vallverdú-Queralt, Arnaud Verbaere, Maryline Roques, Emmanuelle Meudec, Loïc Le Cunff, Jean-Pierre Péros, Agnès Ageorges, Nicolas Sommerer, Jean-Claude Boulet, Nancy Terrier, Véronique Cheynier
Publikováno v:
Frontiers in Plant Science, Vol 8 (2017)
Phenolic compounds represent a large family of plant secondary metabolites, essential for the quality of grape and wine and playing a major role in plant defense against biotic and abiotic stresses. Phenolic composition is genetically driven and grea
Externí odkaz:
https://doaj.org/article/b75ffbadf53f4e9581f8ef0f426f55ee
Autor:
Pin-He Liu, Céline Vrigneau, Thomas Salmon, Duc An Hoang, Jean-Claude Boulet, Sandrine Jégou, Richard Marchal
Publikováno v:
Molecules, Vol 23, Iss 6, p 1372 (2018)
In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea. In such conditions, we know that class
Externí odkaz:
https://doaj.org/article/a94ce8f3f92a4b09adff66c4c13bf5d1
Publikováno v:
OENO One, Vol 38, Iss 3, Pp 191-200 (2004)
This paper presents a protocol for the sampling of gases and the measurement of oxygen by the means of a polarographic probe after bottle corking. Analyses of certified standard gases were performed according to the standard protocol of the Office In
Externí odkaz:
https://doaj.org/article/ec4a668f4126489995f5224a60d56729
Autor:
Olivier Igounet, Charles Baldy, Benoît Suard, François-Xavier Sauvage, François López, Jean-Claude Boulet, Jean-Pierre Robin
Publikováno v:
OENO One, Vol 29, Iss 4, Pp 193-204 (1995)
The authors present the results of an experimentation realized on Chiraz grapes with the aims to study the thermal regime supported by berries and clusters during their maturation and to determine the main factors responsible for the observed modific
Externí odkaz:
https://doaj.org/article/3de68a309d544e24a3ad0a568a62a582
Autor:
Olivier Igounet, Charles Baldy, Jean-Pierre Robin, Jean-Claude Boulet, M. Sanon, Benoît Suard
Publikováno v:
OENO One, Vol 29, Iss 3, Pp 131-142 (1995)
Air temperature as well as internal and surface temperatures (by infrared radiothermometry) of grape berries of vineyards (var. Syrah) under which we place different soil cover : bare soil, polyethylene and aluminium were monitored during the swellin
Externí odkaz:
https://doaj.org/article/cc0f6b4e48e14ff3aa056bfed08fde32
Autor:
Lucie Pinasseau, Arnaud Verbaere, Maryline Roques, Emmanuelle Meudec, Anna Vallverdú-Queralt, Nancy Terrier, Jean-Claude Boulet, Véronique Cheynier, Nicolas Sommerer
Publikováno v:
Molecules, Vol 21, Iss 10, p 1409 (2016)
A rapid, sensitive, and selective analysis method using ultra high performance liquid chromatography coupled with triple-quadrupole mass spectrometry (UHPLC-QqQ-MS) has been developed for the characterization and quantification of grape skin flavan-3
Externí odkaz:
https://doaj.org/article/fbcbf1300d0a4fd29e5c7e2d5fc8f831