Optimization of Simultaneous Flavanol, Phenolic Acid, and Anthocyanin Extraction from Grapes Using an Experimental Design:  Application to the Characterization of Champagne Grape V... von Mané, C, Souquet, J. M, Ollé, D, Verriés, C, Véran, F, Mazerolles, G, Cheynier, V, Fulcrand, H

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Formation of anthocyanin–flavanol adducts in model solutions von Dueñas, M., Fulcrand, H., Cheynier, V.

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Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines von Wirth, J., Caillé, S., Souquet, J.M., Samson, A., Dieval, J.B., Vidal, S., Fulcrand, H., Cheynier, V.

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The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines von Wirth, J., Morel-Salmi, C., Souquet, J.M., Dieval, J.B., Aagaard, O., Vidal, S., Fulcrand, H., Cheynier, V.

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First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions von Remy, Sophie, Fulcrand, Hélène, Labarbe, Benoît, Cheynier, Véronique, Moutounet, Michel

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The hidden face of food phenolic composition von Tarascou, I., Souquet, J.M., Mazauric, J.P., Carrillo, S., Coq, S., Canon, F., Fulcrand, H., Cheynier, V.

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Assessment of the Molecular Weight Distribution of Tannin Fractions through MALDI-TOF MS Analysis of Protein−Tannin Complexes von Mané, C, Sommerer, N, Yalcin, T, Cheynier, V, Cole, R. B, Fulcrand, H

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Combination of several mass spectrometry ionization modes: A multiblock analysis for a rapid characterization of the red wine polyphenolic composition von Mazerolles, G., Preys, S., Bouchut, C., Meudec, E., Fulcrand, H., Souquet, J.M., Cheynier, V.

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New Compounds Obtained by Evolution and Oxidation of Malvidin 3-O-Glucoside in Ethanolic Medium von Es-Safi, Nour-Eddine, Meudec, Emmanuelle, Bouchut, Claire, Fulcrand, Helene, Ducrot, Paul-Henri, Herbette, Gaëtan, Cheynier, Veronique

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Structure determination and colour properties of a new directly linked flavanol–anthocyanin dimer von Salas, Erika, Guernevé, Christine Le, Fulcrand, Hélène, Poncet-Legrand, Céline, Cheynier, Véronique

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Xanthylium salts formation involved in wine colour changes von Es-Safi, Nour-Eddine, Le Guernevé, Christine, Fulcrand, Hélène, Cheynier, Véronique, Moutounet, Michel

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Effect of oxygenation on polyphenol changes occurring in the course of wine-making von Atanasova, Vessela, Fulcrand, Hélène, Cheynier, Véronique, Moutounet, Michel

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Characterization of compounds obtained by chemical oxidation of caffeic acid in acidic conditions von Fulcrand, Hélène, Cheminat, Annie, Brouillard, Raymond, Cheynier, Véronique

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Monomeric phenols of cashew apple ( Anacardium occidentale L.) von Michodjehoun-Mestres, Laetitia, Souquet, Jean-Marc, Fulcrand, Hélène, Bouchut, Claire, Reynes, Max, Brillouet, Jean-Marc

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Reactions of Anthocyanins and Tannins in Model Solutions von Salas, Erika, Fulcrand, Hélène, Meudec, Emmanuelle, Cheynier, Véronique

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Direct mass spectrometry approaches to characterize polyphenol composition of complex samples von Fulcrand, Hélène, Mané, Carine, Preys, Sébastien, Mazerolles, Gérard, Bouchut, Claire, Mazauric, Jean-Paul, Souquet, Jean-Marc, Meudec, Emmanuelle, Li, Yan, Cole, Richard B., Cheynier, Véronique

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Structure of new anthocyanin-derived wine pigments von Fulcrand, H l ne, dos Santos, Paulo-Jorge Cameira, Sarni-Manchado, Pascale, Cheynier, V ronique, Favre-Bonvin, Jean

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Stability and color of unreported wine anthocyanin-derived pigments von Sarni-Manchado, P, Fulcrand, H, Souquet, J.M, Cheynier, V, Moutounet, M

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Changes in Proanthocyanidin Chain Length in Winelike Model Solutions von Vidal, Stéphane, Cartalade, Damien, Souquet, Jean-Marc, Fulcrand, Hélène, Cheynier, Véronique

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A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins von Fulcrand, Hélène, Benabdeljalil, Carime, Rigaud, Jacques, Cheynier, Véronique, Moutounet, Michel

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