Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter
暂无分享,去创建一个
P. Schmitt‐Kopplin | Maria Nikolantonaki | R. Gougeon | M. Gonsior | Christian Coelho | J. Parot | É. Parlanti | M. Nikolantonaki | E. Parlanti
[1] A. Rodrigues,et al. Influence of Fining and Tartaric Stabilisation Procedures on White Wine Mannoprotein Content , 2016 .
[2] G. Feron,et al. Multi-omics profiling reveals that eating difficulties developed consecutively to artificial nutrition in the neonatal period are associated to specific saliva composition. , 2015, Journal of proteomics.
[3] P. Schmitt‐Kopplin,et al. Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the must. , 2015, Analytical chemistry.
[4] S. Tenzer,et al. β-Glucosidase removal due to bentonite fining during wine making , 2015, European Food Research and Technology.
[5] C. Guéguen,et al. Effects of molecular weight on the diffusion coefficient of aquatic dissolved organic matter and humic substances. , 2015, Chemosphere.
[6] Claire Lefort,et al. Dye-free determination of the focalization position for the hollow fiber flow field flow fractionation (HF5) of proteins , 2014, Analytical and Bioanalytical Chemistry.
[7] J. Pettibone,et al. Rational strategy for characterization of nanoscale particles by asymmetric-flow field flow fractionation: a tutorial. , 2014, Analytica chimica acta.
[8] A. Gilmore. How to Collect National Institute of Standards and Technology (NIST) Traceable Fluorescence Excitation and Emission Spectra. , 2014, Methods in molecular biology.
[9] M. Potin-Gautier,et al. Asymmetric flow-field flow fractionation-multidetection coupling for assessing colloidal copper in drain waters from a Bordeaux wine-growing area , 2014, Analytical and Bioanalytical Chemistry.
[10] A. Bacic,et al. Aspartic acid protease from Botrytis cinerea removes haze-forming proteins during white winemaking. , 2013, Journal of agricultural and food chemistry.
[11] Pascale Williams,et al. Purification and Structural Characterization of a Type II Arabinogalactan-Protein from Champagne Wine , 2013, American Journal of Enology and Viticulture.
[12] C. Guéguen,et al. Distinguishing dissolved organic matter at its origin: size and optical properties of leaf-litter leachates. , 2013, Chemosphere.
[13] J. Pettibone,et al. Discriminating the states of matter in metallic nanoparticle transformations: what are we missing? , 2013, ACS nano.
[14] Yuanfeng Wang,et al. Multi-fingerprint and quality control analysis of tea polysaccharides. , 2013, Carbohydrate polymers.
[15] Beńed́icte Lorrain,et al. Evolution of Analysis of Polyhenols from Grapes, Wines, and Extracts , 2013, Molecules.
[16] C. Guéguen,et al. Determination of relative molecular weights of fluorescent components in dissolved organic matter using asymmetrical flow field-flow fractionation and parallel factor analysis. , 2012, Analytica chimica acta.
[17] B. Ayestarán,et al. Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC) , 2012 .
[18] G. Lespes,et al. Size characterization of the associations between carbon nanotubes and humic acids in aqueous media by asymmetrical flow field-flow fractionation combined with multi-angle light scattering. , 2012, Chemosphere.
[19] K. F. Pocock,et al. The effect of bentonite fining at different stages of white winemaking on protein stability , 2011 .
[20] V. Cheynier,et al. Effect of macerating enzymes on the oligosaccharide profiles of Merlot red wines. , 2011, Journal of agricultural and food chemistry.
[21] B. Cabane,et al. Characterization of oxidized tannins: comparison of depolymerization methods, asymmetric flow field-flow fractionation and small-angle X-ray scattering , 2011, Analytical and bioanalytical chemistry.
[22] J. Nuzillard,et al. Quantification of chitinase and thaumatin-like proteins in grape juices and wines , 2011, Analytical and bioanalytical chemistry.
[23] E. Waters,et al. Roles of grape thaumatin-like protein and chitinase in white wine haze formation. , 2011, Journal of agricultural and food chemistry.
[24] B. Ayestarán,et al. Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing , 2011 .
[25] Matti Jussila,et al. Thermal aggregation of bovine serum albumin studied by asymmetrical flow field-flow fractionation. , 2010, Analytica chimica acta.
[26] M. Mann,et al. Brain phosphoproteome obtained by a FASP-based method reveals plasma membrane protein topology. , 2010, Journal of proteome research.
[27] M. Hassellöv,et al. Size and composition of colloidal organic matter and trace elements in the Mississippi River, Pearl River and the northern Gulf of Mexico, as characterized by flow field-flow fractionation , 2010 .
[28] G. Reineccius,et al. Interactions Between Wine Matrix Macro-Components and Aroma Compounds , 2009 .
[29] E. Waters,et al. Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins. , 2009, Journal of agricultural and food chemistry.
[30] B. Ayestarán,et al. Maceration enzymes and mannoproteins: a possible strategy to increase colloidal stability and color extraction in red wines. , 2007, Journal of agricultural and food chemistry.
[31] Pascale Williams,et al. Inhibition of Grape Seed Tannin Aggregation by Wine Mannoproteins: Effect of Polysaccharide Molecular Weight , 2007, American Journal of Enology and Viticulture.
[32] A. Morata,et al. Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content , 2007 .
[33] J. Castillo,et al. Multielement characterization of metal-humic substances complexation by size exclusion chromatography, asymmetrical flow field-flow fractionation, ultrafiltration and inductively coupled plasma-mass spectrometry detection: a comparative approach. , 2006, Journal of chromatography. A.
[34] K. F. Pocock,et al. Protein haze in bottled white wines: How well do stability tests and bentonite fining trials predict haze formation during storage and transport? , 2006 .
[35] V. Cheynier,et al. Structure and Properties of Wine Pigments and Tannins , 2006, American Journal of Enology and Viticulture.
[36] H. Alexandre,et al. Yeast autolysis in sparkling wine – a review , 2006 .
[37] C. Garnier,et al. Characterization of activated sludge exopolymers from various origins: a combined size-exclusion chromatography and infrared microscopy study. , 2005, Water research.
[38] Patrik R. Jones,et al. Preventing protein haze in bottled white wine , 2005 .
[39] C. Charpentier,et al. Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine "Vin jaune". , 2004, International journal of food microbiology.
[40] M. Galceran,et al. Characterization of winemaking yeast by cell number-size distribution analysis through flow field-flow fractionation with multi-wavelength turbidimetric detection. , 2004, Journal of chromatography. A.
[41] K. Pihlaja,et al. Preliminary study of lake dissolved organic matter in light of nanoscale supramolecular assembly. , 2004, Environmental science & technology.
[42] M. Galceran,et al. Coupling gravitational and flow field-flow fractionation, and size-distribution analysis of whole yeast cells , 2004, Analytical and bioanalytical chemistry.
[43] D. León,et al. Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process , 2004 .
[44] P. Pellerin,et al. The polysaccharides of red wine: total fractionation and characterization , 2003 .
[45] R. J. Robbins,et al. Phenolic acids in foods: an overview of analytical methodology. , 2003, Journal of agricultural and food chemistry.
[46] V. Cheynier,et al. Structural Modification of Wine Arabinogalactans during Aging on Lees , 2003, American Journal of Enology and Viticulture.
[47] F. Gonçalves,et al. Characterization of white wine mannoproteins. , 2002, Journal of agricultural and food chemistry.
[48] M. Galceran,et al. Improved performance of gravitational field-flow fractionation for screening wine-making yeast varieties. , 2002, Journal of chromatography. A.
[49] J. Alberts,et al. Total luminescence spectral characteristics of natural organic matter (NOM) size fractions as defined by ultrafiltration and high performance size exclusion chromatography (HPSEC) , 2002 .
[50] M. Moutounet,et al. Aggregation of grape seed tannins in model wine—effect of wine polysaccharides , 2002 .
[51] M. Galceran,et al. Gravitational field-flow fractionation for the characterisation of active dry wine yeast. , 2001, Journal of chromatography. A.
[52] J. Salmon,et al. Oxygen consumption by wine lees: impact on lees integrity during wine ageing , 2000 .
[53] I. S. Pretorius,et al. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking , 2000, Yeast.
[54] K. F. Pocock,et al. Thaumatin-like proteins and chitinases, the haze-forming proteins of wine, accumulate during ripening of grape (Vitis vinifera) berries and drought stress does not affect the final levels per berry at maturity. , 2000, Journal of agricultural and food chemistry.
[55] J. Giddings,et al. Field-flow fractionation handbook , 2000 .
[56] Robinson,et al. Induction of different pathogenesis-related cDNAs in grapevine infected with powdery mildew and treated with ethephon , 1999 .
[57] A. Voilley,et al. Flavor—Matrix Interactions in Wine , 1998 .
[58] K. F. Pocock,et al. The effect of mechanical harvesting and long‐distance transport on the concentration of haze‐forming proteins in grape juice , 1998 .
[59] P. Jungers,et al. Advanced oxidation protein products as a novel marker of oxidative stress in uremia. , 1996, Kidney international.
[60] P. Coble. Characterization of marine and terrestrial DOM in seawater using excitation-emission matrix spectroscopy , 1996 .
[61] J. Brillouet,et al. Characterization of five type II arabinogalactan-protein fractions from red wine of increasing uronic acid content. , 1995, Carbohydrate research.
[62] M. Feuillat,et al. Caractérisation des protéines dans les vins blancs - Applications au cépage chardonnay , 1995 .
[63] M. Guilloux-Benatier,et al. Influence of Initial Colloid Content on Yeast Macromolecule Production and on the Metabolism of Wine Microorganisms , 1995, American Journal of Enology and Viticulture.
[64] J. Brillouet,et al. Isolation and characterisation of a rhamnogalacturonan II from red wine , 1993 .
[65] M. Sefton,et al. The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis , 1993, American Journal of Enology and Viticulture.
[66] D. Dubourdieu,et al. Fractionnement et caractérisation des glycoprotéines dans les moûts de raisins blancs , 1990 .
[67] H. V. Vuuren,et al. Fingerprinting of Yeasts by Protein Electrophoresis , 1987 .
[68] D. Heatherbell,et al. Isolation and Characterization of Soluble Proteins in Grapes, Grape Juice, and Wine , 1987, American Journal of Enology and Viticulture.
[69] J. Giddings,et al. Comparison of polymer resolution in thermal field-flow fractionation and size-exclusion chromatography , 1986 .
[70] E. Luis,et al. Estimation of Soluble Protein in Must and Wine by High-Performance Liquid Chromatography , 1981 .
[71] V. L. Singleton,et al. White Table Wine Quality and Polyphenol Composition as Affected by Must SO2 Content and Pomace Contact Time , 1980 .
[72] M. M. Bradford. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. , 1976, Analytical biochemistry.
[73] T. Somers,et al. Direct Determination of Wine Proteins , 1973, American Journal of Enology and Viticulture.
[74] H. Berg,et al. Grape and Wine Proteins of White Wine Varietals , 1967, American Journal of Enology and Viticulture.
[75] H. Berg,et al. Determination of Protein Stability in Wine , 1961, American Journal of Enology and Viticulture.