Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character

Autor: González-Centeno, M.R., Chira, K., Teissedre, P.L.

Publikováno v: In Food Chemistry 25 April 2019 278:460-468

Absorption, disposition, metabolism and excretion of [3-14C]caffeic acid in rats

Autor: Omar, M.H., Mullen, W., Stalmach, A., Auger, C., Rouanet, J.M., Teissedre, P.L., Caldwell, S.T., Hartley, R.C., Crozier, A.

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60, pp.5205-5214

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f88e2f73ea41cae1b71b603e48007454
https://hal.archives-ouvertes.fr/hal-00705048

Bioavailability of [2-(14)C]quercetin-4'-glucoside in rats

Autor: Mullen, W., Rouanet, J.M., Auger, C., Teissedre, P.L., Caldwell, S.T., Hartley, R.C., Lean, M.E., Edwards, C.A., Crozier, A.

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56, pp.12127-12137

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fe07966956748c49e1a0e3e2492f576e
https://hal.archives-ouvertes.fr/hal-00356178

Organolead in wine [5]

Autor: Lobinski, Ryszard, Witte, C., Adams, F.C., Teissedre, P.L., Cabanis, J.C., Boutron, C.F.

Publikováno v: Nature
Nature, Nature Publishing Group, 1994, 370 (6484), pp.24

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7641911fff9c32cae09d1868ee8a4d57
https://hal.archives-ouvertes.fr/hal-00291997

High-performance liquid chromatography coupled with fluorescence detection for the determination of trans-astringin in wine

Autor: Carando, S, Teissedre, P.L ^*, Waffo-Téguo, P, Cabanis, J.C, Deffieux, G, Mérillon, J.M

Publikováno v: In Journal of Chromatography A 1999 849(2):617-620