86 results on '"Doco, Thierry"'
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2. Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
3. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
4. Grape Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wines Flavour Compounds
5. Exploring the influence of S. cerevisiae mannoproteins on wine astringency and color: impact of their polysaccharide part
6. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries
7. The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
8. Characterization of polysaccharide extracts recovered from different grape and winemaking products
9. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines
10. Structural characteristics of Saccharomyces cerevisiae mannoproteins: Impact of their polysaccharide part
11. Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls
12. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
13. Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review
14. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
15. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
16. Determination of Must and Wine Polysaccharides by Gas Chromatography–Mass Spectrometry (GC–MS) and Size-Exclusion Chromatography (SEC)
17. Recent advances in the knowledge of wine oligosaccharides
18. Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments
19. +Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
20. Improvement of the foamability of sparkling base wines by the addition of Acacia gums
21. Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice
22. Fractionation of Acacia seyal gum by ion exchange chromatography
23. The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins
24. Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation
25. Electrospray Contribution to Structural Analysis of Condensed Tannin Oligomers and Polymers
26. The pectic polysaccharide rhamnogalacturonan II is a major component of the polysaccharides present in fruit-derived products
27. The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds
28. Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum
29. Modification of Chitosan for the Generation of Functional Derivatives
30. Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition
31. Flexibility and Hydration of Amphiphilic Hyperbranched Arabinogalactan-Protein from Plant Exudate: A Volumetric Perspective
32. The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach
33. Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines
34. Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. “Vinos de Madrid”
35. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines
36. The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids
37. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines
38. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency
39. Protein/Polysaccharide Interactions and Their Impact on Haze Formation in White Wines
40. Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates
41. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines
42. Complex Carbohydrates of Red Wine: Characterization of the Extreme Diversity of Neutral Oligosaccharides by ESI-MS
43. Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain
44. Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
45. Exopolysaccharide (EPS) Synthesis by Oenococcus oeni: From Genes to Phenotypes
46. The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution
47. Purification and Structural Characterization of a Type II Arabinogalactan-Protein from Champagne Wine
48. Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques
49. Effect of Aging on Lees and of Three Different Dry Yeast Derivative Products on Verdejo White Wine Composition and Sensorial Characteristics
50. Effect of Macerating Enzymes on the Oligosaccharide Profiles of Merlot Red Wines
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