Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Patrice Pellerin"'
Publikováno v:
OENO One, Vol 31, Iss 2, Pp 65-83 (1997)
Potassium hydrogen tartrate (KHT) is a natural compound of wine which crystallizes spontaneously. Whereas crystal occurrence can be considered as a sign of goodness in old and famous vintage wines, it is usually thought of as a serious failure for mo
Externí odkaz:
https://doaj.org/article/62c5e8ea7b3040179b1ee20105d5d5e9
Autor:
Patrice Pellerin, Malcolm A. O'Neill, Cécile Pierre, Marie-Thérèse Cabanis, Alan G. Darvill, Peter Albersheim, Michel Moutounet
Publikováno v:
OENO One, Vol 31, Iss 1, Pp 33-41 (1997)
Wine is believed to be a significant source of lead in the human diet even though the lead content of wines has decreased considerably over the last thirty years. Nevertheless, the lead content of wines must be reduced to a minimum since this heavy m
Externí odkaz:
https://doaj.org/article/1f1d57106ee148a383897274d11497f5
Publikováno v:
OENO One, Vol 28, Iss 3, Pp 213-225 (1994)
La découverte récente de deux polysaccharides, une mannoprotéine de levure et un arabinogalactane- protéine (AGP) de raisin, présents en très faible quantité dans le vin et ayant un effet protecteur contre la dénaturation thermique des proté
Externí odkaz:
https://doaj.org/article/e26a484095904ceea82f4177e0d531d4
Publikováno v:
Carbohydrate Polymers. 54:439-447
Ethanol-precipitated red wine polysaccharides were fractionated by a combination of anion-exchange, size-exclusion and affinity chromatography steps. This comprehensive fractionation allowed us to prepare a collection of wine polysaccharides in suffi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30441026a928e083b66d686fc21a72ff
https://doi.org/10.1016/s0144-8617(03)00152-8
https://doi.org/10.1016/s0144-8617(03)00152-8
Autor:
Nancy Terrier, Charles Romieu, Thierry Doco, Agnès Ageorges, Patrice Pellerin, Laurent Barnavon
Publikováno v:
Phytochemistry
Phytochemistry, Elsevier, 2001, 58 (5), pp.693-701. ⟨10.1016/S0031-9422(01)00274-6⟩
Phytochemistry, Elsevier, 2001, 58 (5), pp.693-701. ⟨10.1016/S0031-9422(01)00274-6⟩
Grape berries (Vitis vinifera L., cv Ugni blanc) were harvested at 12 different weeks of development in 1996 and 1997. Ripening was induced at veraison, the crucial stage of berry softening, and was followed by a rapid accumulation of glucose and fru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc7b3f7f83f500e2d2e8559a71012587
https://doi.org/10.1016/s0031-9422(01)00274-6
https://doi.org/10.1016/s0031-9422(01)00274-6
Publikováno v:
Carbohydrate Polymers. 45:315-323
Buffer-soluble arabinogalactan-proteins (AGPs) and pectins from grape berry skin and pulp tissues have been isolated and their structure has been partly determined. Pectic polysaccharides from the cell wall material were solubilized by treating pulp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2067acac0f6b8163cf4aa69aecba033f
https://doi.org/10.1016/s0144-8617(00)00285-x
https://doi.org/10.1016/s0144-8617(00)00285-x
Autor:
Thierry Doco, Nancy Terrier, Charles Romieu, Agnès Ageorges, Laurent Barnavon, Patrice Pellerin
Publikováno v:
Plant Physiology and Biochemistry. 38:289-300
Fruit softening during ripening is accompanied by changes in cell wall composition due to the action of cell wall modifying enzymes. Moreover, the cell walls of grape berries form a barrier to the diffusion of aromatic and polyphenolic compounds whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fbe074b2e77d79a5c1ff14b1b0ed050
https://doi.org/10.1016/s0981-9428(00)00749-x
https://doi.org/10.1016/s0981-9428(00)00749-x
Publikováno v:
Enzyme and Microbial Technology. 22:374-382
Two β- d -glucosidases were purified to homogeneity from an Aspergillus niger enzyme preparation. Their respective molecular weights (118 kDa for β- d -glucosidase A and 109 kDa for β- d -glucosidase B) and pH and temperature properties were in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17fa4afadfe657eed54e8b674546dd9d
https://doi.org/10.1016/s0141-0229(97)00206-8
https://doi.org/10.1016/s0141-0229(97)00206-8
Publikováno v:
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2013, 48 (12), pp.2676-2682. ⟨10.1111/ijfs.12264⟩
International Journal of Food Science and Technology, Wiley, 2013, 48 (12), pp.2676-2682. ⟨10.1111/ijfs.12264⟩
Summary The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine system has been examined. Rhamnogalacturonan-I was identified as the most effective inhibitor (precipitation induction time of 180 min compare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79116653fbfbb64a32277a87f502d45d
https://hal.archives-ouvertes.fr/hal-01837689
https://hal.archives-ouvertes.fr/hal-01837689
Autor:
Alan G. Darvill, Patrice Pellerin, Thierry Doco, Malcolm A. O'Neill, Dennis Warrenfeltz, Keith A. Kates, Peter Albersheim
Publikováno v:
Journal of Biological Chemistry
Journal of Biological Chemistry, American Society for Biochemistry and Molecular Biology, 1996, 271 (37), pp.22923-22930. ⟨10.1074/jbc.271.37.22923⟩
Journal of Biological Chemistry 37 (271), 22923-22930. (1996)
Journal of Biological Chemistry, American Society for Biochemistry and Molecular Biology, 1996, 271 (37), pp.22923-22930. ⟨10.1074/jbc.271.37.22923⟩
Journal of Biological Chemistry 37 (271), 22923-22930. (1996)
Rhamnogalacturonan II (RG-II) is a structurally complex pectic polysaccharide present in the walls of growing plant cells. We now report that RG-II, released by endopolygalacturonase treatment of the walls of suspension-cultured sycamore cells and et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a30e68cf342687645fe06e1ca67632c5
https://doi.org/10.1074/jbc.271.37.22923
https://doi.org/10.1074/jbc.271.37.22923