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Veronique Cheynier

Showing results (1-10 of 15) with videos related to

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Food Chemistry|January 7, 2019
Highlighting protein fining residues in a model red wineChantal Maury, Pascale Sarni-Manchado, Veronique Cheynier
Journal of Agricultural and Food Chemistry|September 28, 2007
Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometryChristian Mertz, Veronique Cheynier, Ziya Günata, et al.
Planta|July 20, 2017
Foreword focus on polyphenolsVeronique Cheynier, Heidi Halbwirth, Karl Stich, et al.
Journal of Agricultural and Food Chemistry|May 29, 2003
Characterization of a colorless anthocyanin-flavan-3-ol dimer containing both carbon-carbon and ether interflavanoid linkages by NMR and mass spectrometrySophie Remy-Tanneau, Christine Le Guernevé, Emmanuelle Meudec, et al.
Journal of Agricultural and Food Chemistry|June 26, 2003
Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechinMark P Bradshaw, Veronique Cheynier, Geoffrey R Scollary, 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.
Journal of the Science of Food and Agriculture|September 17, 2013
Polyphenolic compounds in date fruit seed (Phoenix dactylifera): characterisation and quantification by using UPLC-DAD-ESI-MSHosam M Habib, Carine Platat, Emmanuelle Meudec, et al.
Journal of Agricultural and Food Chemistry|September 14, 2006
Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stagesDavid Fournand, Anysia Vicens, Louise Sidhoum, et al.
Journal of Agricultural and Food Chemistry|May 24, 2008
New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic mediumNour-Eddine Es-Safi, Emmanuelle Meudec, Claire Bouchut, et al.
Journal of Agricultural and Food Chemistry|December 3, 2010
Analysis by high-performance liquid chromatography diode array detection mass spectrometry of phenolic compounds in fruit of Eucalyptus globulus cultivated in AlgeriaLila Boulekbache-Makhlouf, Emmanuelle Meudec, Mohamed Chibane, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Food Chemistry|January 7, 2019
Highlighting protein fining residues in a model red wineChantal Maury, Pascale Sarni-Manchado, Veronique Cheynier
Journal of Agricultural and Food Chemistry|September 28, 2007
Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometryChristian Mertz, Veronique Cheynier, Ziya Günata, et al.
Planta|July 20, 2017
Foreword focus on polyphenolsVeronique Cheynier, Heidi Halbwirth, Karl Stich, et al.
Journal of Agricultural and Food Chemistry|May 29, 2003
Characterization of a colorless anthocyanin-flavan-3-ol dimer containing both carbon-carbon and ether interflavanoid linkages by NMR and mass spectrometrySophie Remy-Tanneau, Christine Le Guernevé, Emmanuelle Meudec, et al.
Journal of Agricultural and Food Chemistry|June 26, 2003
Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechinMark P Bradshaw, Veronique Cheynier, Geoffrey R Scollary, 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.
Journal of the Science of Food and Agriculture|September 17, 2013
Polyphenolic compounds in date fruit seed (Phoenix dactylifera): characterisation and quantification by using UPLC-DAD-ESI-MSHosam M Habib, Carine Platat, Emmanuelle Meudec, et al.
Journal of Agricultural and Food Chemistry|September 14, 2006
Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stagesDavid Fournand, Anysia Vicens, Louise Sidhoum, et al.
Journal of Agricultural and Food Chemistry|May 24, 2008
New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic mediumNour-Eddine Es-Safi, Emmanuelle Meudec, Claire Bouchut, et al.
Journal of Agricultural and Food Chemistry|December 3, 2010
Analysis by high-performance liquid chromatography diode array detection mass spectrometry of phenolic compounds in fruit of Eucalyptus globulus cultivated in AlgeriaLila Boulekbache-Makhlouf, Emmanuelle Meudec, Mohamed Chibane, et al.
Pageof 2