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Food Chemistry|November 11, 2022
Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé winesCécile Leborgne, Marie-Agnès Ducasse, Emmanuelle Meudec, et al.
Food Chemistry|April 15, 2025
Combining AcquireX™ data acquisition and Feature-Based Molecular Networking approach to deeply explore oxidation markers of condensed tannins after depolymerizationLantomalala Elsa Razafindrabenja, Lucas Suc, Frédéric Véran, et al.
Metabolites|May 26, 2023
Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the BlackAecio Luís de Sousa Dias, Julie-Anne Fenger, Emmanuelle Meudec, et al.
Frontiers in Plant Science|November 23, 2017
Cultivar Diversity of Grape Skin Polyphenol Composition and Changes in Response to Drought Investigated by LC-MS Based MetabolomicsLucie Pinasseau, Anna Vallverdú-Queralt, Arnaud Verbaere, et al.
Food Chemistry|December 5, 2022
Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berriesJean-Claude Boulet, Elissa Abi-Habib, Stéphanie Carrillo, et al.
G3 (Bethesda, Md.)|April 29, 2022
A genome-wide association and prediction study in grapevine deciphers the genetic architecture of multiple traits and identifies genes under many new QTLsTimothée Flutre, Loïc Le Cunff, Agota Fodor, et al.
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