253 results on '"Williams, Pascale"'
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2. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines
3. Proteins that control the geometry of microtubules at the ends of cilia
4. Tetrahymena RIB72A and RIB72B are microtubule inner proteins in the ciliary doublet microtubules
5. Structural characteristics of Saccharomyces cerevisiae mannoproteins: Impact of their polysaccharide part
6. Construction of functional biliary epithelial branched networks with predefined geometry using digital light stereolithography
7. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
8. Fractionation and characterization of polyphenolic compounds and macromolecules in red wine by asymmetrical flow field-flow fractionation
9. Fractionation of Acacia seyal gum by ion exchange chromatography
10. #BlackHealingMatters in the time of #BlackLivesMatter
11. The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins
12. Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum
13. Biophysical Control of Bile Duct Epithelial Morphogenesis in Natural and Synthetic Scaffolds
14. Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines
15. Functional Role of ε-Tubulin in the Assembly of the Centriolar Microtubule Scaffold
16. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
17. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency
18. Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates
19. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines
20. Microfluidic 3-dimensional bioprinting and 2-dimensional micropatterns as tools to bioengineer biliary ducts
21. Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain
22. Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
23. Transitions between three swimming gaits in Paramecium escape
24. Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MS
25. Self-Organogenesis from 2D Micropatterns to 3D Biomimetic Biliary Trees
26. Construction of functional biliary epithelial branched networks with predefined geometry using digital light stereolithography
27. Presence of rhamnogalacturonan II in the juices produced by enzymatic liquefaction of Agave pulquero stem ( Agave mapisaga)
28. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
29. Recent advances in the knowledge of wine oligosaccharides
30. Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
31. The pectic polysaccharide rhamnogalacturonan II is present as a dimer in pectic populations of bilberries and black currants in muro and in juice
32. Functional role of [epsilon]-tubulin in the assembly of the centriolar microtubule scaffold
33. Bioengineering of 3D bile ducts from 2D micropatterns by self-organogenesis
34. Generation and Quantitative Characterization of Functional and Polarized Biliary Epithelial Cysts
35. Improvement of the foamability of sparkling base wines by the addition of Acacia gums
36. Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts
37. Biophysical Control of Bile Duct Epithelial Morphogenesis in Natural and Synthetic Scaffolds
38. Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation
39. Two different dates of application of elicitors to monastrell grapes: impact on the complex carbohydrates of their wines
40. Foamability of bentonite treated wines : Impact of new Acacia gum fractions obtained by Ionic Exchange Chromatography (IEC)
41. Proteins that control the geometry of ciliary ends
42. Divergence of duplicated genes in maize: evolution of contrasting targeting information for enzymes in the porphyrin pathway
43. A chloroplast-localized PPR protein required for plastid ribosome accumulation
44. The Haemophilus influenzae sxy-1 mutation is in a newly identified gene essential for competence
45. The Haemophilus influenzae adenylate cyclase gene: cloning, sequence, and essential role in competence
46. Polysaccharides from grape berry cell walls. Part II. Structural characterization of the xyloglucan polysaccharides
47. The polysaccharides of red wine: total fractionation and characterization
48. The pectic polysaccharide rhamnogalacturonan II is a major component of the polysaccharides present in fruit-derived products
49. The impact of distillation process on prebiotic activity of different oligosaccharidic fractions extracted from grape seeds
50. Are polysaccharides important to modulate protein/tannin interactions ?
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