Cheynier V[au] - Search Results

Year	Number of Results
1983	1
1998	2
1999	8
2000	8
2001	2
2002	5
2003	7
2004	3
2005	4
2006	6
2007	7
2008	5
2009	8
2010	8
2011	4
2012	5
2013	11
2014	3
2015	8
2016	6
2017	7
2018	5
2019	3
2020	6
2021	3

1

Foreword focus on polyphenols.

Cheynier V, Halbwirth H, Stich K, Martens S. Cheynier V, et al. Planta. 2017 Aug;246(2):183. doi: 10.1007/s00425-017-2745-1. Planta. 2017. PMID: 28721564 No abstract available.

2

Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts.

Watrelot AA, Le Guernevé C, Hallé H, Meudec E, Véran F, Williams P, Robillard B, Garcia F, Poncet-Legrand C, Cheynier V. Watrelot AA, et al. Among authors: cheynier v. J Agric Food Chem. 2020 Nov 25;68(47):13426-13438. doi: 10.1021/acs.jafc.9b08221. Epub 2020 Mar 30. J Agric Food Chem. 2020. PMID: 32119539

3

Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences.

Cheynier V, Darriet P, Mattivi F. Cheynier V, et al. J Agric Food Chem. 2020 Nov 25;68(47):13291-13293. doi: 10.1021/acs.jafc.0c05905. J Agric Food Chem. 2020. PMID: 33233901

4

Multi-block classification of chocolate and cocoa samples into sensory poles.

Biancolillo A, Preys S, Gaci B, Le-Quere JL, Laboure H, Deuscher Z, Cheynier V, Sommerer N, Fayeulle N, Costet P, Hue C, Boulanger R, Alary K, Lebrun M, Christine Lahon M, Morel G, Maraval I, Davrieux F, Roger JM. Biancolillo A, et al. Among authors: cheynier v. Food Chem. 2021 Mar 15;340:127904. doi: 10.1016/j.foodchem.2020.127904. Epub 2020 Aug 25. Food Chem. 2021. PMID: 32890856

5

Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans.

Fayeulle N, Preys S, Roger JM, Boulanger R, Hue C, Cheynier V, Sommerer N. Fayeulle N, et al. Among authors: cheynier v. Metabolites. 2020 Jul 29;10(8):311. doi: 10.3390/metabo10080311. Metabolites. 2020. PMID: 32751281 Free PMC article.

6

The hidden face of food phenolic composition.

Tarascou I, Souquet JM, Mazauric JP, Carrillo S, Coq S, Canon F, Fulcrand H, Cheynier V. Tarascou I, et al. Among authors: cheynier v. Arch Biochem Biophys. 2010 Sep 1;501(1):16-22. doi: 10.1016/j.abb.2010.03.018. Epub 2010 Apr 2. Arch Biochem Biophys. 2010. PMID: 20363210 Review.

7

Fractionation and characterization of polyphenolic compounds and macromolecules in red wine by asymmetrical flow field-flow fractionation.

Pascotto K, Cheynier V, Williams P, Geffroy O, Violleau F. Pascotto K, et al. Among authors: cheynier v. J Chromatogr A. 2020 Oct 11;1629:461464. doi: 10.1016/j.chroma.2020.461464. Epub 2020 Aug 8. J Chromatogr A. 2020. PMID: 32841772

8

Plant phenolics: recent advances on their biosynthesis, genetics, and ecophysiology.

Cheynier V, Comte G, Davies KM, Lattanzio V, Martens S. Cheynier V, et al. Plant Physiol Biochem. 2013 Nov;72:1-20. doi: 10.1016/j.plaphy.2013.05.009. Epub 2013 May 28. Plant Physiol Biochem. 2013. PMID: 23774057 Review.

9

Polyphenols in foods are more complex than often thought.

Cheynier V. Cheynier V. Am J Clin Nutr. 2005 Jan;81(1 Suppl):223S-229S. doi: 10.1093/ajcn/81.1.223S. Am J Clin Nutr. 2005. PMID: 15640485 Review.

10

Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains.

Vernhet A, Carrillo S, Rattier A, Verbaere A, Cheynier V, Nguela JM. Vernhet A, et al. Among authors: cheynier v. J Agric Food Chem. 2020 Mar 18;68(11):3615-3625. doi: 10.1021/acs.jafc.0c00413. Epub 2020 Mar 3. J Agric Food Chem. 2020. PMID: 32067460

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