Moutounet M - Search Results

1

Quantitative fractionation of grape proanthocyanidins according to their degree of polymerization.

Labarbe B, Cheynier V, Brossaud F, Souquet JM, Moutounet M. Labarbe B, et al. Among authors: moutounet m. J Agric Food Chem. 1999 Jul;47(7):2719-23. doi: 10.1021/jf990029q. J Agric Food Chem. 1999. PMID: 10552552

2

Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages.

Fournand D, Vicens A, Sidhoum L, Souquet JM, Moutounet M, Cheynier V. Fournand D, et al. Among authors: moutounet m. J Agric Food Chem. 2006 Sep 20;54(19):7331-8. doi: 10.1021/jf061467h. J Agric Food Chem. 2006. PMID: 16968102

3

Study of wine tannin oligomers by on-line liquid chromatography electrospray ionization mass spectrometry.

Fulcrand H, Remy S, Souquet JM, Cheynier V, Moutounet M. Fulcrand H, et al. Among authors: moutounet m. J Agric Food Chem. 1999 Mar;47(3):1023-8. doi: 10.1021/jf9805496. J Agric Food Chem. 1999. PMID: 10552410

4

Competition between (+)-catechin and (-)-epicatechin in acetaldehyde-induced polymerization of flavanols.

Es-Safi NE, Fulcrand H, Cheynier V, Moutounet M. Es-Safi NE, et al. Among authors: moutounet m. J Agric Food Chem. 1999 May;47(5):2088-95. doi: 10.1021/jf980628h. J Agric Food Chem. 1999. PMID: 10552501

5

Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system.

Es-Safi NE, Fulcrand H, Cheynier V, Moutounet M. Es-Safi NE, et al. Among authors: moutounet m. J Agric Food Chem. 1999 May;47(5):2096-102. doi: 10.1021/jf9806309. J Agric Food Chem. 1999. PMID: 10552502

6

Interactions of grape seed tannins with salivary proteins.

Sarni-Manchado P, Cheynier V, Moutounet M. Sarni-Manchado P, et al. Among authors: moutounet m. J Agric Food Chem. 1999 Jan;47(1):42-7. doi: 10.1021/jf9805146. J Agric Food Chem. 1999. PMID: 10563846

7

Phenolic composition of grape stems.

Souquet JM, Labarbe B, Le Guernevé C, Cheynier V, Moutounet M. Souquet JM, et al. Among authors: moutounet m. J Agric Food Chem. 2000 Apr;48(4):1076-80. doi: 10.1021/jf991171u. J Agric Food Chem. 2000. PMID: 10775352

8

New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods.

Es-Safi NE, Le Guernevé C, Cheynier V, Moutounet M. Es-Safi NE, et al. Among authors: moutounet m. J Agric Food Chem. 2000 Sep;48(9):4233-40. doi: 10.1021/jf000283e. J Agric Food Chem. 2000. PMID: 10995343

9

Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change.

Es-Safi NE, Cheynier V, Moutounet M. Es-Safi NE, et al. Among authors: moutounet m. J Agric Food Chem. 2000 Dec;48(12):5946-54. doi: 10.1021/jf000394d. J Agric Food Chem. 2000. PMID: 11141265

10

Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods.

Es-Safi NE, Cheynier V, Moutounet M. Es-Safi NE, et al. Among authors: moutounet m. J Agric Food Chem. 2002 Sep 25;50(20):5571-85. doi: 10.1021/jf025503y. J Agric Food Chem. 2002. PMID: 12236681

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