C. Poncet-Legrand

发表

Condensed tannin changes induced by autoxidation: effect of the initial degree of polymerization and concentration.

A. Vernhet, S. Carrillo, C. Poncet-Legrand, 2014, Journal of agricultural and food chemistry.

Syntheses of raspberrylike silica/polystyrene materials

É. Duguet, S. Ravaine, C. Mingotaud, 2002 .

Title: Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls Short Title: Adsorption of tannins and anthocyanins on flesh cell walls

T. Doco, A. Vernhet, Bodil, 2021 .

Structural characteristics of Saccharomyces cerevisiae mannoproteins: Impact of their polysaccharide part.

Pascale Williams, T. Doco, A. Vernhet, 2021, Carbohydrate polymers.

Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan.

A. Vernhet, N. Sieczkowski, C. Poncet-Legrand, 2016, Food chemistry.

Grape seed and apple tannins: emulsifying and antioxidant properties.

M. Figueroa-Espinoza, E. Dubreucq, C. Poncet-Legrand, 2015, Food chemistry.

Tannins in hydroalcoholic solutions

B. Cabane, R. Schweins, A. Vernhet, 2006 .

From Raspberry-like to Dumbbell-like Hybrid Colloids through Surface-assisted Nucleation and Growth of Polystyrene Nodules onto Macromonomer-modified Silica Nanoparticles

É. Duguet, S. Ravaine, A. Perro, 2004 .

Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine-like maceration experiments.

T. Doco, A. Vernhet, S. Roi, 2020, Journal of the science of food and agriculture.

Stability of white wine proteins: combined effect of pH, ionic strength, and temperature on their aggregation.

F. Sauvage, A. Vernhet, C. Poncet-Legrand, 2012, Journal of agricultural and food chemistry.

Interactions between flavan-3-ols and poly(L-proline) studied by isothermal titration calorimetry: effect of the tannin structure.

A. Imberty, V. Cheynier, C. Poncet-Legrand, 2007, Journal of agricultural and food chemistry.

Poly(l-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio

J. Putaux, P. Sarni-Manchado, A. Edelmann, 2006 .

Probing the micellar solubilisation and inter-micellar exchange of polyphenols using the DPPH· free radical.

M. Laguerre, V. Hugouvieux, H. Fulcrand, 2014, Food chemistry.

Solution Properties of Hydrophobically-Modified Copolymers of N-Isopropylacrylamide and N-L-Valine Acrylamide. A Study by Fluorescence Spectroscopy and Microcalorimetry

F. Winnik, C. Poncet-Legrand, 2001 .

White wine proteins: how does the pH affect their conformation at room temperature?

P. Roblin, F. Sauvage, A. Vernhet, 2013, Langmuir : the ACS journal of surfaces and colloids.

Hybrid Dissymmetrical Colloidal Particles

É. Duguet, S. Ravaine, A. Perro, 2005 .

Wine thermo-sensitive proteins adsorb first and better on bentonite during fining: practical implications and proposition of alternative heat-tests.

A. Vernhet, C. Poncet-Legrand, P. Chemardin, 2020, Journal of agricultural and food chemistry.

Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries.

A. Verbaere, E. Meudec, J. Boulet, 2022, Food chemistry.

Aggregation of a proline-rich protein induced by epigallocatechin gallate and condensed tannins: effect of protein glycosylation.

B. Cabane, A. Vernhet, C. Poncet-Legrand, 2008, Journal of agricultural and food chemistry.

Interactions between a non glycosylated human proline-rich protein and flavan-3-ols are affected by protein concentration and polyphenol/protein ratio.

A. Imberty, V. Cheynier, P. Sarni-Manchado, 2007, Journal of agricultural and food chemistry.

Rheological behaviour of colloidal dispersions of hydrophobic particles stabilised in water by amphiphilic polyelectrolytes

F. Lafuma, R. Audebert, C. Poncet-Legrand, 1999 .

Flavanols, Flavonols and Dihydroflavonols

N. Terrier, V. Cheynier, C. Poncet-Legrand, 2009 .

Tannins: from reactions to complex supramolecular structures

V. Cheynier, H. Fulcrand, A. Vernhet, 2006 .

TANNINS: FROM REACTIONS TO COMPLEX SUPRAMOLECULAR STRUCTURES Tannins: from reactions to complex supramolecular structures

V. Cheynier, H. Fulcrand, A. Vernhet, 2005 .

Demonstration of the occurrence of flavanol-anthocyanin adducts in wine and in model solutions

E. Meudec, V. Cheynier, E. Salas, 2004 .

Flavan-3-ol Aggregation in Model Ethanolic Solutions: Incidence of Polyphenol Structure, Concentration, Ethanol Content, and Ionic Strength

J. Putaux, A. Vernhet, C. Poncet-Legrand, 2003 .

Characterization of oxidized tannins: comparison of depolymerization methods, asymmetric flow field-flow fractionation and small-angle X-ray scattering

B. Cabane, S. Dubascoux, E. Dubreucq, 2011, Analytical and bioanalytical chemistry.

Structure determination and colour properties of a new directly linked flavanol–anthocyanin dimer

V. Cheynier, H. Fulcrand, E. Salas, 2004 .

Multi-method approach for extensive characterization of gallnut tannin extracts.

E. Meudec, V. Cheynier, C. Le guernevé, 2020, Journal of agricultural and food chemistry.

Tannin oxidation: intra- versus intermolecular reactions.

B. Cabane, A. Bautista‐Ortín, H. Fulcrand, 2010, Biomacromolecules.

Colloidal dispersions of tannins in water-ethanol solutions.

B. Cabane, C. Tribet, R. Schweins, 2007, Langmuir : the ACS journal of surfaces and colloids.

Inhibition of Grape Seed Tannin Aggregation by Wine Mannoproteins: Effect of Polysaccharide Molecular Weight

Pascale Williams, T. Doco, A. Vernhet, 2007, American Journal of Enology and Viticulture.

Properties of a novel magnetized alginate for magnetic resonance imaging.

C. Yip, F. Winnik, P. Chang, 2003, Biotechnology and bioengineering.

Protein/polysaccharide interactions and their impact on haze formation in white wines.

F. Sauvage, T. Doco, A. Vernhet, 2015, Journal of agricultural and food chemistry.

Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds.

A. Vernhet, S. Roi, S. Carrillo, 2022, Journal of the science of food and agriculture.

Exploring the influence of S. cerevisiae mannoproteins on wine astringency and color: Impact of their polysaccharide part.

T. Doco, A. Vernhet, S. Roi, 2023, Food chemistry.

pH-Dependent Changes in Structural Stabilities of Bt Cry1Ac Toxin and Contrasting Model Proteins following Adsorption on Montmorillonite.

H. Quiquampoix, S. Staunton, C. Poncet-Legrand, 2023, Environmental science & technology.

Cell wall polysaccharides, phenolic extractability and mechanical properties of Aleatico winegrapes dehydrated under sun or in controlled conditions

L. Rolle, S. R. Segade, A. Vernhet, 2023, Food Hydrocolloids.

Isolation of flavanol-anthocyanin adducts by countercurrent chromatography.

E. Meudec, V. Cheynier, H. Fulcrand, 2005, Journal of chromatographic science.