272 results on '"Doco, Thierry"'
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2. Exploring the influence of S. cerevisiae mannoproteins on wine astringency and color: Impact of their polysaccharide part
3. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines
4. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries
5. Characterization of polysaccharide extracts recovered from different grape and winemaking products
6. Structural characteristics of Saccharomyces cerevisiae mannoproteins: Impact of their polysaccharide part
7. Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
8. Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review
9. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
10. Fractionation of Acacia seyal gum by ion exchange chromatography
11. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
12. The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins
13. Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum
14. Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines
15. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
16. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency
17. Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates
18. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines
19. The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
20. Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain
21. Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
22. Détermination d'un test de stabilité colloïdale phénolique des vins rouges
23. The role of the cell wall composition in the extraction of anthocyanins and tannins from grape berries
24. Influence Of Different Grape Polysaccharides On Phenolic Compounds And Colour Characteristics Of Tempranillo Red Wines
25. Electrospray Contribution to Structural Analysis of Condensed Tannin Oligomers and Polymers
26. Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls
27. Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MS
28. Presence of rhamnogalacturonan II in the juices produced by enzymatic liquefaction of Agave pulquero stem ( Agave mapisaga)
29. Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls.
30. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
31. Recent advances in the knowledge of wine oligosaccharides
32. The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution
33. Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments
34. Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
35. Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains
36. +Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
37. The pectic polysaccharide rhamnogalacturonan II is present as a dimer in pectic populations of bilberries and black currants in muro and in juice
38. Improvement of the foamability of sparkling base wines by the addition of Acacia gums
39. Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation
40. Two different dates of application of elicitors to monastrell grapes: impact on the complex carbohydrates of their wines
41. Foamability of bentonite treated wines : Impact of new Acacia gum fractions obtained by Ionic Exchange Chromatography (IEC)
42. Modification of chitosan: How generating new functional derivatives?
43. Large production of oligo-and low molecular weight fungal chitosan using a green chemistry process
44. Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments.
45. Polysaccharides from grape berry cell walls. Part II. Structural characterization of the xyloglucan polysaccharides
46. The polysaccharides of red wine: total fractionation and characterization
47. The three-dimensional structure of the mega-oligosaccharide rhamnogalacturonan II monomer: a combined molecular modeling and NMR investigation
48. The pectic polysaccharide rhamnogalacturonan II is a major component of the polysaccharides present in fruit-derived products
49. Research on the origin and the side effects of chitosan stabilizing properties in wine
50. The impact of distillation process on prebiotic activity of different oligosaccharidic fractions extracted from grape seeds
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