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Véronique Cheynier

Universite de Montpellier

H指数:93

被引数:2.6万

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Antioxidant Capacity of Polar and Non-Polar Extracts of Four African Green Leafy Vegetables and Correlation with Polyphenol and Carotenoid Contents

IF6.6

2023-09-068

OAAI

Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rose Wines

IF4.6

2023-07-293

OAAI

Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black

IF3.7

2023-05-173

OAAI

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

IF9.8

2023-04-0111

OA

Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah ros acute accent e wines

IF9.8

2023-03-012

OA

Improved Analysis of Isomeric Polyphenol Dimers Using the 4th Dimension of Trapped Ion Mobility Spectrometry-Mass Spectrometry

IF4.6

2022-06-293

OAAI

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

IF9.8

2022-03-0117

OA

Elucidating the Color of Rose Wines Using Polyphenol-Targeted Metabolomics

IF4.6

2022-02-1714

OAAI

Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection

IF9.8

2021-11-018

OAAI

Multi-block classification of chocolate and cocoa samples into sensory poles

IF9.8

2021-03-0115

PREAI

Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-11-251

PREAI

Fractionation and characterization of polyphenolic compounds and macromolecules in red wine by asymmetrical flow field-flow fractionation

JOURNAL OF CHROMATOGRAPHY A

IF4

2020-10-019

PREAI

Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans

IF3.7

2020-07-299

OAAI

Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-03-0222

OA

Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-02-1823

PREAI

Effect of polyvinylpolypyrrolidone treatment on roses wines during fermentation: Impact on color, polyphenols and thiol aromas

IF9.8

2019-10-0124

OAAI

Highlighting protein fining residues in a model red wine

IF9.8

2019-05-0112

PREAI

Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-02-1419

PREAI

New flavanol O-glycosides in grape and wine

IF9.8

2018-11-0129

PREAI

Characterization of new flavan-3-ol derivatives in fermented cocoa beans

发酵可可豆中新flavan-3-ol衍生物的表征

IF9.8

2018-09-0122

PREAI