Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Pascale Sarni-Manchado"'
Autor:
Ioannis S. Arvanitoyannis, Paola Battilani, Marcos Bonada, R.G.V. Bramley, Soline Caillé, Francis Canon, S. Chandra, J. Chapman, Véronique Cheynier, Monika Christmann, D. Cozzolino, Julie A. Culbert, R. Dambergs, Robert G. Dambergs, Arancha de la Fuente, Everard J. Edwards, Vicente Ferreira, Maximilian Freund, B.H. Gump, Markus J. Herderich, Gregory V. Jones, James A. Kennedy, Paul A. Kilmartin, Mark P. Krstic, Isabelle Lesschaeve, Ann C. Noble, Anita Oberholster, J.P. Osborne, Mango Parker, Tijana Petrovic, A.C. Power, Andrew G. Reynolds, J.J. Roberts, Victor O. Sadras, María Pilar Sáenz-Navajas, Pascale Sarni-Manchado, Eileen S. Scott, Angela Silva, Belinda E. Stummer, C. van Leeuwen, M.A. Vivier, P.R. Young, B.W. Zoecklein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b22d443b8cde4a1d71146a99e0b3372
https://doi.org/10.1016/b978-0-08-102067-8.09992-9
https://doi.org/10.1016/b978-0-08-102067-8.09992-9
Publikováno v:
Managing Wine Quality ISBN: 9780081020678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::977f680b8d904b4a6fbc6270e6e34628
https://doi.org/10.1016/b978-0-08-102067-8.00009-9
https://doi.org/10.1016/b978-0-08-102067-8.00009-9
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 279, pp.272-278. ⟨10.1016/j.foodchem.2018.11.141⟩
Food Chemistry, Elsevier, 2019, 279, pp.272-278. ⟨10.1016/j.foodchem.2018.11.141⟩
Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation or sensory properties of the treated wines. Previous articles suggested the presence of soluble complexes with tannins and fining proteins, and probabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18af42d8750113a335a938fca755649d
https://hal.archives-ouvertes.fr/hal-01984301
https://hal.archives-ouvertes.fr/hal-01984301
Publikováno v:
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.1-6. ⟨10.1016/j.ifset.2018.04.004⟩
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies, 2018, 46, pp.1-6. ⟨10.1016/j.ifset.2018.04.004⟩
Innovative Food Science and Emerging Technologies (46), 1-6. (2018)
Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.1-6. ⟨10.1016/j.ifset.2018.04.004⟩
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies, 2018, 46, pp.1-6. ⟨10.1016/j.ifset.2018.04.004⟩
Innovative Food Science and Emerging Technologies (46), 1-6. (2018)
Current societal challenges and recent knowledge acquisition now provide the conditions for the renewal of our collective vision of food science and technology. To meet increasingly complex challenges, it obvious that current reductionist approaches
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1a0ee7d30e3392adfbe388a9ea51f55
https://hal.archives-ouvertes.fr/hal-01837847/document
https://hal.archives-ouvertes.fr/hal-01837847/document
Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents
Autor:
Pascale Sarni-Manchado, Véronique Cheynier, Chantal Maury, Michel Moutounet, Philippe Poinsaut
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2016, 60, pp.598-605. ⟨10.1016/j.foodhyd.2016.04.034⟩
Food Hydrocolloids, Elsevier, 2016, 60, pp.598-605. ⟨10.1016/j.foodhyd.2016.04.034⟩
Accepeted manuscrit; Fining treatment is an important step in winemaking but its mechanism is still not well known. To have a better understanding of the protein fining process, the influence of polysaccharides and glycerol, major compounds in wine,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3c9f3078c997c9f55ed32b6bf5b3821
https://hal.archives-ouvertes.fr/hal-01837789
https://hal.archives-ouvertes.fr/hal-01837789
Autor:
Thérèse Marlin, Hélène Boze, Aude Vernhet, Javier Pérez, Dominique Durand, Bernard Cabane, Francis Canon, Véronique Cheynier, Pascale Sarni-Manchado
Publikováno v:
Biophysical Journal
Biophysical Journal, Biophysical Society, 2010, 99 (2), pp.656-665. ⟨10.1016/j.bpj.2010.04.050⟩
Biophysical Journal, Biophysical Society, 2010, 99 (2), pp.656-665. ⟨10.1016/j.bpj.2010.04.050⟩
Biophys. J. ISI Document Delivery No.: 629GD Times Cited: 16 Cited Reference Count: 60 Boze, Helene Marlin, Therese Durand, Dominique Perez, Javier Vernhet, Aude Canon, Francis Sarni-Manchado, Pascale Cheynier, Veronique Cabane, Bernard French Agence
Autor:
Alexandre Giuliani, Sarah Ployon, Jean-Paul Mazauric, Francis Canon, Matthieu Réfrégiers, Véronique Cheynier, Pascale Sarni-Manchado
Publikováno v:
Tetrahedron
Tetrahedron, Elsevier, 2015, 71 (20), pp.3039-3044. ⟨10.1016/j.tet.2014.11.013⟩
Tetrahedron, Elsevier, 2015, 71 (20), pp.3039-3044. 〈10.1016/j.tet.2014.11.013〉
Tetrahedron, Elsevier, 2015, 71 (20), pp.3039-3044. ⟨10.1016/j.tet.2014.11.013⟩
Tetrahedron, Elsevier, 2015, 71 (20), pp.3039-3044. 〈10.1016/j.tet.2014.11.013〉
The sensation of astringency is thought to originate from the interaction occurring between tannins and the salivary proline-rich proteins (PRPs). Astringency perception can be modified by the structure of tannins. Herein, we study the interactions o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::261501d6ab5d5c0d826e74c1ac320d9d
https://hal.archives-ouvertes.fr/hal-01212002
https://hal.archives-ouvertes.fr/hal-01212002
Autor:
Francis Canon, Sarah Ployon, Milosavljević, Alexandre R., Pascale Sarni-Manchado, Veronique Cheynier, Mathieu Réfrégiers, Laurent Nahon, Alexandre Giuliani
Publikováno v:
3. international conference on Food oral processing: physics, physiology and psychology of eating
3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands
HAL
3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands
HAL
Localization of the binding site of different model tannins on the salivary PRP IB5. 3. international conference on Food oral processing: physics, physiology and psychology of eating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bb102c91f116a580d522334e1ac5f18a
https://hal.archives-ouvertes.fr/hal-01837800
https://hal.archives-ouvertes.fr/hal-01837800
Autor:
Véronique Cheynier, Christine Le Guernevé, and Yves Lozano, Erwan Le Roux, Pascale Sarni-Manchado
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2000, 48 (12), pp.5995-6002. ⟨10.1021/jf000815r⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2000, 48 (12), pp.5995-6002. ⟨10.1021/jf000815r⟩
Litchi (Litchi chinensis, Sapindaceae) is a nonclimacteric subtropical fruit that, once harvested, loses its red pericarp color because of browning reactions probably involving polyphenols. Low-pressure chromatography, high-pressure liquid chromatogr
Plant polyphenols are secondary metabolites that constitute one of the most common and widespread groups of natural products. They express a large and diverse panel of biological activities including beneficial effects on both plants and humans. Many