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Proteomics|February 5, 2004
Large-scale characterization of integral proteins from Arabidopsis vacuolar membrane by two-dimensional liquid chromatographyWojciech Szponarski, Nicolas Sommerer, Jean-Christophe Boyer, et al.
Methods and Protocols|October 25, 2024
A Versatile Ultra-High-Performance Liquid Chromatography-Full-Scan High-Resolution Mass Spectrometry Method to Quantify Wine PolyphenolsDamien Flores, Emmanuelle Meudec, Aécio Luís de Sousa Dias, et al.
Analytical and Bioanalytical Chemistry|March 2, 2011
Comprehensive study of condensed tannins by ESI mass spectrometry: average degree of polymerisation and polymer distribution determination from mass spectraLaetitia Mouls, Jean-Paul Mazauric, Nicolas Sommerer, et al.
Journal of Agricultural and Food Chemistry|December 3, 2014
Straightforward method to quantify GSH, GSSG, GRP, and hydroxycinnamic acids in wines by UPLC-MRM-MSAnna Vallverdú-Queralt, Arnaud Verbaere, Emmanuelle Meudec, et al.
Plant Physiology|August 10, 2004
Proteome reference maps of vegetative tissues in pea. An investigation of nitrogen mobilization from leaves during seed fillingSéverine Schiltz, Karine Gallardo, Myriam Huart, et al.
The Biochemical Journal|July 15, 2006
Methylation of aquaporins in plant plasma membraneVéronique Santoni, Lionel Verdoucq, Nicolas Sommerer, et al.
Molecules (Basel, Switzerland)|August 12, 2023
Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé WinesCécile Leborgne, Emmanuelle Meudec, Nicolas Sommerer, et al.
Food Chemistry|July 21, 2014
How to gain insight into the polydispersity of tannins: a combined MS and LC studyLaetitia Mouls, Virginie Hugouvieux, Jean-Paul Mazauric, et al.
Proteomics|December 17, 2008
Dissecting the proteome of pea mature seeds reveals the phenotypic plasticity of seed protein compositionMichael Bourgeois, Françoise Jacquin, Vincent Savois, et al.
Food Chemistry|September 30, 2017
The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?Vanesa Carrascón, Anna Vallverdú-Queralt, Emmanuelle Meudec, et al.
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