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Cheynier V.
Cheynier Veronique
Cheynier Véronique
Cheynier Véronique
Cheynier Veronique F.
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Véronique
Veronique
Véronique
Veronique F.
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http://hub.abes.fr/acs/periodical/ancham/2007/volume_79/issue_6/101021ac061685/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_20/101021jf801249e/authorship/4
http://hub.abes.fr/oup/periodical/carcin/2000/volume_21/issue_11/101093carcin21111965/authorship/8
http://hub.abes.fr/acs/periodical/jafcau/2000/volume_48/issue_12/101021jf000394d/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2000/volume_48/issue_4/101021jf991171u/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_12/101021jf053153k/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_12/101021jf0704108/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_12/101021jf8001872/authorship/7
http://hub.abes.fr/acs/periodical/jafcau/2000/volume_48/issue_12/101021jf000815r/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_20/101021jf801672x/authorship/4
http://hub.abes.fr/oup/periodical/chromsci/2005/volume_43/issue_9/101093chromsci439488/authorship/7
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_8/101021jf011180e/authorship/5
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Influence of pH on the Enzymic Oxidation of (+)-Catechin in Model Systems
Mechanism of trans-caffeoyltartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase
Oxidation of trans-caftaric acid and 2-S-glutathionylcaftaric acid in model solutions
Interactions between Cyanidin 3-O-Glucoside and FurfuralDerivatives and Their Impact on Food Color Changes
Characterization of a Colorless Anthocyanin−Flavan-3-ol DimerContaining Both Carbon−Carbon and Ether InterflavanoidLinkages by NMR and Mass Spectrometry
Optimization of Simultaneous Flavanol, Phenolic Acid, andAnthocyanin Extraction from Grapes Using an ExperimentalDesign: Application to the Characterization of ChampagneGrape Varieties
Changes in Proanthocyanidin Chain Length in Winelike ModelSolutions
Effect of Flash Release Treatment on Phenolic Extraction andWine Composition
Effect of Flash Release and Pectinolytic Enzyme Treatments onWine Polysaccharide Composition
Interactions between Flavan-3-ols and Poly(l-proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure
Effects of black tea, green tea and wine extracts on intestinal carcinogenesis induced by azoxymethane in F344 rats
Isolation of Flavanol-Anthocyanin Adducts by Countercurrent Chromatography
Phenolic Composition of Litchi Fruit Pericarp
Reactions of Anthocyanins and Tannins in Model Solutions
Polyphenol−β-Casein Complexes at the Air/Water Interface and in Solution: Effects of Polyphenol Structure
Study of the Reactions between (+)-Catechin and FurfuralDerivatives in the Presence or Absence of Anthocyanins and TheirImplication in Food Color Change
Interactions between a Non Glycosylated Human Proline-RichProtein and Flavan-3-ols Are Affected by Protein Concentrationand Polyphenol/Protein Ratio
Flavan-3-ol Aggregation in Model Ethanolic Solutions: Incidence of Polyphenol Structure, Concentration, EthanolContent, and Ionic Strength
UV−Visible Spectroscopic Investigation of the8,8-Methylmethine Catechin-malvidin 3-Glucoside Pigments inAqueous Solution: Structural Transformations and MolecularComplexation with Chlorogenic Acid
Phenolic Composition of Grape Stems
Phenolic Composition of Champagnes from Chardonnay andPinot Noir Vintages
Characterization of Pigments from Different High SpeedCountercurrent Chromatography Wine Fractions
Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins
Role of Aldehydic Derivatives in the Condensation of PhenolicCompounds with Emphasis on the Sensorial Properties ofFruit-Derived Foods
Mass Spectrometric Evidence for the Existence of OligomericAnthocyanins in Grape Skins
Accumulation and Extractability of Grape Skin Tannins andAnthocyanins at Different Advanced Physiological Stages
Assessment of the Molecular Weight Distributionof Tannin Fractions through MALDI-TOF MSAnalysis of Protein−Tannin Complexes
New Phenolic Compounds Formed by Evolution of (+)-Catechin andGlyoxylic Acid in Hydroalcoholic Solution and Their Implication inColor Changes of Grape-Derived Foods
Defining the Ascorbic Acid Crossover from Anti-Oxidant toPro-Oxidant in A Model Wine Matrix Containing (+)-Catechin
Fractionation of Grape Anthocyanin Classes Using MultilayerCoil Countercurrent Chromatography with Step Gradient Elution
Analysis of Phenolic Compounds in Two Blackberry Species (Rubus glaucus and Rubus adenotrichus) by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ion Trap Mass Spectrometry
New Compounds Obtained by Evolution and Oxidation of Malvidin 3-O-Glucoside in Ethanolic Medium
Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines
Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and polyphenol oxidase
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