L. Mouls

发表

The use of extract-ion chromatograms to quantify the composition of condensed tannin subunits.

H. Fulcrand, Julien Giribaldi, Martin Besson, 2020, Rapid communications in mass spectrometry : RCM.

Study of the oxidative evolution of tannins during Syrah red wines ageing by tandem mass spectrometry.

Lucas Suc, L. Mouls, C. Saucier, 2022, Food chemistry.

Unambiguous NMR Structural Determination of (+)-Catechin—Laccase Dimeric Reaction Products as Potential Markers of Grape and Wine Oxidation

C. Le guernevé, Lucas Suc, L. Mouls, 2021, Molecules.

Proanthocyanidins and anthocyanins contents, chromatic and antioxidant properties of red grape pomaces from morocco

H. Fulcrand, L. Mouls, H. Hajjaj, 2019, Journal of Food Measurement and Characterization.

Development of novel mass spectrometric methods for identifying HOCl‐induced modifications to proteins

A. Pitt, C. Spickett, E. Silajdžić, 2009, Proteomics.

How to gain insight into the polydispersity of tannins: a combined MS and LC study.

N. Sommerer, G. Mazerolles, V. Hugouvieux, 2014, Food chemistry.

UPLC-ESI-MS study of the oxidation markers released from tannin depolymerization: toward a better characterization of the tannin evolution over food and beverage processing.

H. Fulcrand, L. Mouls, 2012, Journal of mass spectrometry : JMS.

Reporter ion-based mass spectrometry approaches for the detection of non-enzymatic protein modifications in biological samples.

A. Pitt, C. Spickett, Ana Reis, 2013, Journal of proteomics.

Micro-Oxygenation and Fining Agent Treatments: Impact on Color of Moroccan Red Press Wine

H. Fulcrand, L. Mouls, H. Hajjaj, 2017 .

Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry

L. Mouls, C. Saucier, François Garcia, 2021, Antioxidants.

Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines

C. Enjalbal, G. Cazals, L. Mouls, 2020, Antioxidants.

Identification of new oxidation markers of grape-condensed tannins by UPLC–MS analysis after chemical depolymerization

H. Fulcrand, L. Mouls, 2015 .

UHPLC-Q-Orbitrap /MS2 identification of (+)-Catechin oxidation reaction dimeric products in red wines and grape seed extracts.

N. Sommerer, L. Mouls, C. Saucier, 2022, Food chemistry.

O–N-Acyl migration in N-terminal serine-containing peptides: mass spectrometric elucidation and subsequent development of site-directed acylation protocols

C. Enjalbal, Jean Martínez, L. Mouls, 2004 .

Tandem mass spectrometry of amidated peptides.

C. Enjalbal, Jean Martínez, L. Mouls, 2006, Journal of mass spectrometry : JMS.

Development of novel mass spectrometry methodology to detect post-translational modifications in oxidative stress and disease

A. Pitt, C. Spickett, E. Silajdžić, 2007 .

Urinary Proteomic Biomarkers in Coronary Artery Disease*S

Walter Kolch, Harald Mischak, Anna F. Dominiczak, 2008, Molecular & Cellular Proteomics.

Low energy peptide fragmentations in an ESI-Q-Tof type mass spectrometer.

C. Enjalbal, Jean Martínez, Laetitia Mouls, 2007, Journal of proteome research.

Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments

H. Fulcrand, L. Mouls, H. Hajjaj, 2017 .

Abstracts of the 2009 Meeting of the Society for Free Radical Research-Europe. August 26-29, 2009. Rome, Italy.

A. Pitt, C. Spickett, E. Silajdžić, 2009, Free radical research.

Comprehensive study of condensed tannins by ESI mass spectrometry: average degree of polymerisation and polymer distribution determination from mass spectra

N. Sommerer, G. Mazerolles, H. Fulcrand, 2011, Analytical and bioanalytical chemistry.