Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Sandrine Jégou"'
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:
Critical reviews in food science and nutrition. 59(13)
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the win
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c8d8f0c6f2afd6a45fab7f9f15c3b32
https://pubmed.ncbi.nlm.nih.gov/29420057
https://pubmed.ncbi.nlm.nih.gov/29420057
Autor:
Thomas Salmon, Thierry Doco, Céline Vrigneau, Solomen Oluwa, Duc An Hoang, Pascale Williams, Sandrine Jégou, Richard Marchal
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2017, 232, pp.49-59. ⟨10.1016/j.foodchem.2017.03.032⟩
Food Chemistry, Elsevier, 2017, 232, pp.49-59. ⟨10.1016/j.foodchem.2017.03.032⟩
Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60daf30dfb1157d7b356f5c34be4dd8a
https://hal.archives-ouvertes.fr/hal-01604910
https://hal.archives-ouvertes.fr/hal-01604910
Autor:
Christine Schaeffer-Reiss, Tchilabalo Dilezitoko Alayi, Alain Van Dorsselaer, Agnès Hovasse, Sandrine Jégou, Richard Marchal
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2016, 200, pp.237-244. ⟨10.1016/j.foodchem.2016.01.024⟩
Food Chemistry, Elsevier, 2016, 200, pp.237-244. ⟨10.1016/j.foodchem.2016.01.024⟩
Vacuolar invertase is a key enzyme of sugar metabolism in grape berries. A full characterisation of this highly N-glycosylated protein is required to help understand its biological and biochemical significance in grapes. We have developed a mass spec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::528e7a675bc4946b7bc3c2280f5e7ada
https://hal.univ-reims.fr/hal-02945192
https://hal.univ-reims.fr/hal-02945192
Autor:
Thomas Péron, Christophe Véronési, Rida Draie, Philippe Delavault, Philippe Simier, Sandrine Jégou, Jean-Bernard Pouvreau, Séverine Thoiron
Publikováno v:
Molecular Plant Pathology. 12:638-652
Phelipanche ramosa L. parasitizes major crops, acting as a competitive sink for host photoassimilates, especially sucrose. An understanding of the mechanisms of sucrose utilization in parasites is an important step in the development of new control m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58a81377a8b50a3d5b1fc4b72e698c17
https://doi.org/10.1111/j.1364-3703.2010.00702.x
https://doi.org/10.1111/j.1364-3703.2010.00702.x
Publikováno v:
Analytica Chimica Acta. 667:33-42
Proteins have a great influence on wine quality as they exhibit a various range of properties. In fact, they are involved among others in white wine turbidity, organoleptic characteristics and foam formation in sparkling wines. These compounds could
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d55a656af8fc5c6e238f54cdd7801587
https://doi.org/10.1016/j.aca.2010.03.062
https://doi.org/10.1016/j.aca.2010.03.062
Autor:
Sandrine Jégou, Antonio J. Castro, Philippe Jeandet, Agnès Hovasse, Alain Van Dorsselaer, Christine Schaeffer, Richard Marchal, Christophe Clement, Clara Cilindre
Publikováno v:
Journal of Proteome Research. 7:1199-1208
The presence of the fungal pathogen, Botrytis cinerea, in the vineyard causes reductions in both quality and quantity of grapes and wine. Because proteins are involved in the foam stabilization of sparkling wines, we have undertaken, for the first ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057f99097a5aae09b2ef3e6f43038c8b
https://doi.org/10.1021/pr070419p
https://doi.org/10.1021/pr070419p
Publikováno v:
HAL
Impact of press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines. 10. Symposium International d’Œnologie de Bordeaux, Œno2015
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d01dc66f98d67bd87946ddf8ad37047f
https://hal.archives-ouvertes.fr/hal-01985355/document
https://hal.archives-ouvertes.fr/hal-01985355/document
Publikováno v:
European Journal of Biochemistry. 268:384-388
The binding of two mono-acylated lipid monomers by plant lipid transfer proteins (LTP1s) presents an attractive field of research that could help our understanding of the functional role of this protein family. This task has been investigated in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e034c85853cfc5aed390b6ffbf8179d1
https://doi.org/10.1046/j.1432-1033.2001.01889.x
https://doi.org/10.1046/j.1432-1033.2001.01889.x
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2000, 48, pp.5023-5029
Journal of Agricultural and Food Chemistry, American Chemical Society, 2000, 48, pp.5023-5029
We report on the purification of lipid transfer proteins (LTP) from barley seeds and beer with the aim of investigating the chemical modifications that occur during the brewing process. In seeds, the well-known LTP of 9 kDa (LTP1) has been found toge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17437d336a7ddae490bf8471299cbae2
https://doi.org/10.1021/jf000075m
https://doi.org/10.1021/jf000075m