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Pierre-Louis Teissedre

University of Bordeaux
Institut national de la recherche agronomique
Université Bordeaux Segalen

242

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6797

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Ellagitannins quantification in oak wood and cognac eaux-de-vie : Sourced from the research article “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020). Original language of the article: English.

2021
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Impacto de los taninos enológicos sobre la actividad lacasa: Información extraída del artículo de investigación “Impact of enological tannins on laccase activity” (OENO One, 2019). Idioma original del artículo: español.

2021
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The taste of color: how grape anthocyanin fractions affect in-mouth perceptions

2021
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Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines

2021 OENO One
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Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea

2021 Lwt - Food Science and Technology
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Pomegranate Juice Ameliorates Dopamine Release and Behavioral Deficits in a Rat Model of Parkinson's Disease.

2021 Brain Sciences
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Oak wood offers a wide range of tools for wine aging, which one to choose? Sourced from the research article “Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines” (OENO One, 2021). Original language of the article: English.

2021
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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.

2021 Food Chemistry
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Sécurité alimentaire et sanitaire en oenologie: enjeux et prospectives

2021
- Pierre-Louis Teissedre
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Trans-ε-Viniferin Encapsulation in Multi-Lamellar Liposomes: Consequences on Pharmacological Parameters, Biodistribution and Glucuronide Formation in Rats

2021 Nutrients
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