Zobrazeno 1 - 10
of 78
pro vyhledávání: '"N. Cretin"'
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2020, 311, pp.1-7. ⟨10.1016/j.foodchem.2019.125881⟩
Food Chemistry, Elsevier, 2020, 311, pp.1-7. ⟨10.1016/j.foodchem.2019.125881⟩
International audience; The quality of a wine largely depends on the balance between its sourness, bitterness and sweetness. Recently, epi-dihydrophaseic acid 3'-O-beta glucopyranoside (epi-DPA-G) and astilbin, two molecules obtained from grapes, hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92957375e1676c3adf0e890fe7160ce9
https://hal.inrae.fr/hal-02620100
https://hal.inrae.fr/hal-02620100
Autor:
Pierre Waffo-Teguo, Marine Gammacurta, Delphine Winstel, Blandine N. Cretin, Denis Dubourdieu, Lauriane Sindt, Axel Marchal
Publikováno v:
Journal of Natural Products
Journal of Natural Products, American Chemical Society, 2019, 82 (2), pp.265-275. ⟨10.1021/acs.jnatprod.8b00682⟩
Journal of Natural Products, American Chemical Society, 2019, 82 (2), pp.265-275. ⟨10.1021/acs.jnatprod.8b00682⟩
International audience; Eight new triterpenoids (1-8), the known genin (9), and two known functionalized triterpenoids (10 and 11) were isolated from a Quercus petraea heartwood extract. The structures of the new compounds were unequivocally elucidat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a161842119d8eee968dddf976fb5f73c
https://hal.inrae.fr/hal-02624979
https://hal.inrae.fr/hal-02624979
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 272, pp.388-395. ⟨10.1016/j.foodchem.2018.08.070⟩
Food Chemistry, Elsevier, 2019, 272, pp.388-395. ⟨10.1016/j.foodchem.2018.08.070⟩
International audience; This work aimed at improving knowledge about sweetness in dry wines. Following on from the empirical observations of winegrowers, we assessed the contribution of grape seeds to wine sensory properties. An inductive fractionati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b322d1ddac34a5e7e6da145264089bdd
http://hdl.handle.net/20.500.12278/8490
http://hdl.handle.net/20.500.12278/8490
Publikováno v:
Analytical and Bioanalytical Chemistry
Analytical and Bioanalytical Chemistry, Springer Verlag, 2016, 408 (14), pp.3789-3799. ⟨10.1007/s00216-016-9466-3⟩
Analytical and Bioanalytical Chemistry, Springer Verlag, 2016, 408 (14), pp.3789-3799. ⟨10.1007/s00216-016-9466-3⟩
Wine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them, an enantiomer of lyoniresinol, (+)-lyoniresinol, has been shown to exhibit bitterness. To evaluate the impact of (+)-lyoniresinol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16c4ef9db4ea20a448bcc25c7d953263
https://doi.org/10.1007/s00216-016-9466-3
https://doi.org/10.1007/s00216-016-9466-3
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2018, 87, pp.61-66. ⟨10.1016/j.lwt.2017.08.075⟩
LWT-Food Science and Technology, Elsevier, 2018, 87, pp.61-66. ⟨10.1016/j.lwt.2017.08.075⟩
International audience; Ethanol is the second major component of wine after water and exhibits important sensory properties. Previous studies suggested that its bittersweet taste varies according to the alcohol content and the matrix. However, the or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83aa3915695a458b4d07138817da359b
https://hal.inrae.fr/hal-02627040
https://hal.inrae.fr/hal-02627040
Autor:
Quentin Sallembien, Thierry Buffeteau, Lauriane Sindt, Nicolas Daugey, Axel Marchal, Pierre Waffo-Teguo, Blandine N. Cretin, Denis Dubourdieu
Publikováno v:
Analytica Chimica Acta
Analytica Chimica Acta, Elsevier Masson, 2015, 888, pp.191-198. ⟨10.1016/j.aca.2015.06.061⟩
Analytica Chimica Acta, Elsevier Masson, 2015, 888, pp.191-198. ⟨10.1016/j.aca.2015.06.061⟩
International audience; Wine expresses its beauty by sending a sensory message to the taster through molecules coming from grapes, yeast metabolism or oak wood. Among the compounds released during barrel aging, lyoniresinol has been recently reported
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caee5062ca5d563391e2babfc8d57965
https://hal.inrae.fr/hal-02630654
https://hal.inrae.fr/hal-02630654
Publikováno v:
Tetrahedron
Tetrahedron, Elsevier, 2015, 71 (20), pp.3148-3156. ⟨10.1016/j.tet.2014.07.090⟩
Tetrahedron, Elsevier, 2015, 71 (20), pp.3148-3156. ⟨10.1016/j.tet.2014.07.090⟩
International audience; The modification of wine taste during oak ageing is due to the felease of non-volatile compounds from wood. Among these molecules, some lignans have been previously described as exhibiting bitterness. However, the lack of know
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3632d1575d830ba774f1eea296c6fd49
http://hdl.handle.net/20.500.12278/26407
http://hdl.handle.net/20.500.12278/26407
Autor:
A.W. Osborne, Brătucu E, Simon Msika, Dan Ulmeanu, Hidenori Yanagi, K. Manafis, Ji-Zhen Lu, S.F. Purkiss, Ye-Qin Yu, Husnu Sönmez, Hans Friis-Andersen, L. Bühler, Frank Viborg Mortensen, Edouard Pelissier, P. Beckerhinn, Zeng-Chen Ma, Jia Fan, Jian Zhou, S.Y.Y. Chan, Mohsen Bayat, Takehira Yamamura, Bent Erling Lindblad, Shuang-Jian Qiu, J. Dadoukis, D. Botsios, W. Blauensteier, J. Styrud, Ebbe Stender Hansen, Beat Gysi, Hitoshi Tonouchi, Hugues Levard, Yasutsugu Shoji, Andreas Glättli, W.G. Mouton, Sinan Zeren, Masato Kusunoki, G. Mentha, Hideki Itoh, Koichi Matsumoto, Delia Bota, A. Glättli, B. Fournier, Jean-Marie Hay, Kenan Bicakci, Zhao-You Tang, Suavi Ozkan, Ch. Maurer, K. Tsalis, Hiroki Ikeuchi, Kirsten Østergård Christensen, Abe Fingerhut, Ph Morel, Hiroshi Suzuki, Ch. Demetriades, J. Oberholzer, A. Caulfield, Ch. Glaser, Markus Naef, S. Eriksson, A. Zisiadis, Tsuneki Kinoshita, Orhan Demircan, C. Armbruster, Betty Célicout, L. Granström, Stig Mindedal Jespersen, N. Cretin, Xin-Da Zhou, Susan Galandiuk, Kristian Høy, S. Kriwanek, Ediz Coşar, M. Gschwantler, Hans Ulrich Baer, V. Kuzinkovas, H.U. Baer, F. Holzinger, Zhi-Quan Wu
Publikováno v:
Digestive Surgery. 15:717-722
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63fbd1524753da481f0784c9fa7d5a7d
https://doi.org/10.1159/000018667
https://doi.org/10.1159/000018667
Autor:
B, Fournier, L, Bühler, E, Andereggen, N, Cretin, R, Mage, C, Sinigaglia, G, Mentha, P, Morel
Publikováno v:
Schweizerische medizinische Wochenschrift. 128(22)
Pig islets are considered the best alternative to human islets in the treatment of insulin-dependent diabetes. Pigs could represent a potential islet donor for xenotransplantation in humans because of the close similarity between human and porcine in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4f35e7b99c18a168538b09cdd492c5f2
https://pubmed.ncbi.nlm.nih.gov/9653822
https://pubmed.ncbi.nlm.nih.gov/9653822
Autor:
B, Fournier, E, Andereggen, L, Bühler, N, Cretin, R, Mage, C, Sinigaglia, G, Mentha, P, Morel
Publikováno v:
Schweizerische medizinische Wochenschrift. Supplementum. 89
One way to prevent the occurrence of insulin-dependent diabetes after major pancreatic resection is to perform islet of Langerhans autotransplantation. Thus far, we have performed nine autotransplantations. The last three autotransplantations were pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c5e30c52dfbd996e968439b48ce5dfbd
https://pubmed.ncbi.nlm.nih.gov/9289839
https://pubmed.ncbi.nlm.nih.gov/9289839