Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mélodie Gil"'
Autor:
Cédric Saucier, Guillaume Cazals, Christine Enjalbal, Mélodie Gil, Robert Sabatier, Christelle Reynes
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-7 (2020)
Scientific Reports
Scientific Reports, Nature Publishing Group, 2020, 10 (1), pp.1-7. ⟨10.1038/s41598-020-58193-2⟩
Scientific Reports, 2020, 10 (1), pp.1-7. ⟨10.1038/s41598-020-58193-2⟩
Scientific Reports, Nature Publishing Group, 2020, 10 (1), ⟨10.1038/s41598-020-58193-2⟩
Scientific Reports
Scientific Reports, Nature Publishing Group, 2020, 10 (1), pp.1-7. ⟨10.1038/s41598-020-58193-2⟩
Scientific Reports, 2020, 10 (1), pp.1-7. ⟨10.1038/s41598-020-58193-2⟩
Scientific Reports, Nature Publishing Group, 2020, 10 (1), ⟨10.1038/s41598-020-58193-2⟩
International audience; A rapid Ultra performance Liquid chromatography coupled with Quadrupole/time of flight Mass Spectrometry (UpLc-Qtof-MS) method was designed to quickly acquire high-resolution mass spectra metabolomics fingerprints for rosé wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da0bde4c1807e16541ebec393860d606
http://link.springer.com/article/10.1038/s41598-020-58193-2
http://link.springer.com/article/10.1038/s41598-020-58193-2
Autor:
Nerea Iturmendi, Fabián Avila-Salas, Véronique Cheynier, Leonardo S. Santos, Mélodie Gil, Virginie Moine, Cédric Saucier
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (48), pp.10591-10597. ⟨10.1021/acs.jafc.7b04461⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (48), pp.10591-10597. ⟨10.1021/acs.jafc.7b04461⟩
Polyvinylpolypyrrolidone (PVPP) is a fining agent polymer used in winemaking to adjust rosé wine color and to prevent organoleptic degradations by reducing polyphenol content. The impact of this polymer on color parameters and polyphenols of rosé w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc38ddd58d45f709950fa83f2d0b6e70
https://doi.org/10.1021/acs.jafc.7b04461
https://doi.org/10.1021/acs.jafc.7b04461
Autor:
Mélodie Gil, Nerea Iturmendi, Véronique Cheynier, Philippe Louazil, Virginie Moine, Cédric Saucier
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 295, pp.493-498. ⟨10.1016/j.foodchem.2019.05.125⟩
Food Chemistry, Elsevier, 2019, 295, pp.493-498. ⟨10.1016/j.foodchem.2019.05.125⟩
Fining treatment with polyvinylpolypyrrolidone (PVPP) is often used during winemaking of rose wines. It can modulate the intensity and hue of their pink color and prevent some organoleptic degradations. In this paper, the effect of PVPP treatments on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d082c992ad829ce305a5d56aadfd42ae
https://hal.archives-ouvertes.fr/hal-02166483
https://hal.archives-ouvertes.fr/hal-02166483
Autor:
Cédric Brandam, Marie Roland, Stéphanie Georgé, Xuân-Mi Meyer, Magali Wagner, Claire Dufour, Mélodie Gil
Publikováno v:
Acta Horticulturae
Acta Horticulturae, International Society for Horticultural Science, 2015, 1081, pp.267-274. ⟨10.17660/ActaHortic.2015.1081.34⟩
Acta Horticulturae, International Society for Horticultural Science, 2015, 1081, pp.267-274. ⟨10.17660/ActaHortic.2015.1081.34⟩
International audience; Opti’Tom aims to develop and confirm, at pilot and industrial scale, stoichio-kinetic models describing changes in micronutrients contents in tomato-based products during processing. Two kinds of processes were studied such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3deb3a96210ee68069ec07839d1265f7
https://hal.archives-ouvertes.fr/hal-02134883
https://hal.archives-ouvertes.fr/hal-02134883
Publikováno v:
11. World Processing Tomato Congress
11. World Processing Tomato Congress, Jun 2014, Sirmione, Italy
HAL
2015; 11. World Processing Tomato Congress, Sirmione, ITA, 2014-06-08-2014-06-12
11. World Processing Tomato Congress, Jun 2014, Sirmione, Italy
HAL
2015; 11. World Processing Tomato Congress, Sirmione, ITA, 2014-06-08-2014-06-12
International audience; Food companies want to improve the quality of their products guaranteeing complex organoleptic properties and high nutritional value. The development of such foods and the reassessment of existing products and processes requir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b8316e7cc6f8fe4fdc38164415f1aad1
https://hal.inrae.fr/hal-02742061/file/gil_2015_1.pdf
https://hal.inrae.fr/hal-02742061/file/gil_2015_1.pdf