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Journal of Agricultural and Food Chemistry|July 16, 2014
Condensed tannin changes induced by autoxidation: effect of the initial degree of polymerization and concentrationAude Vernhet, Stéphanie Carrillo, Céline Poncet-LegrandJournal of Agricultural and Food Chemistry|September 14, 2007
Interactions between flavan-3-ols and poly(L-proline) studied by isothermal titration calorimetry: effect of the tannin structureCéline Poncet-Legrand, Catherine Gautier, Véronique Cheynier, et al.Environmental Science & Technology|March 29, 2023
pH-Dependent Changes in Structural Stabilities of Bt Cry1Ac Toxin and Contrasting Model Proteins following Adsorption on MontmorilloniteWenqiang Zhao, Céline Poncet-Legrand, Siobhan Staunton, et al.Journal of Agricultural and Food Chemistry|July 23, 2008
Aggregation of a proline-rich protein induced by epigallocatechin gallate and condensed tannins: effect of protein glycosylationChristine Pascal, Céline Poncet-Legrand, Bernard Cabane, et al.Journal of Agricultural and Food Chemistry|January 10, 2012
Stability of white wine proteins: combined effect of pH, ionic strength, and temperature on their aggregationMarie Dufrechou, Céline Poncet-Legrand, François-Xavier Sauvage, et al.Langmuir : the ACS Journal of Surfaces and Colloids|July 23, 2013
White wine proteins: how does the pH affect their conformation at room temperature?Marie Dufrechou, Aude Vernhet, Pierre Roblin, et al.Journal of Agricultural and Food Chemistry|October 20, 2015
Protein/polysaccharide interactions and their impact on haze formation in white winesMarie Dufrechou, Thierry Doco, Céline Poncet-Legrand, et al.Analytical and Bioanalytical Chemistry|May 17, 2011
Characterization of oxidized tannins: comparison of depolymerization methods, asymmetric flow field-flow fractionation and small-angle X-ray scatteringAude Vernhet, Stéphane Dubascoux, Bernard Cabane, et al.Journal of Agricultural and Food Chemistry|March 7, 2020
Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat TestsAude Vernhet, Eric Meistermann, Philippe Cottereau, et al.Food Chemistry|April 29, 2023
Exploring the influence of S. cerevisiae mannoproteins on wine astringency and color: Impact of their polysaccharide partSaul Assunção Bicca, Céline Poncet-Legrand, Stéphanie Roi, et al.Pageof 3