Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospra...

by Mertz, Christian, Cheynier, Véronique, Günata, Ziya, Brat, Pierre

A-type proanthocyanidins from pericarp of Litchi chinensis

by Le Roux, Erwan, Doco, Thierry, Sarni-Manchado, Pascale, Lozano, Yves, Cheynier, Véronique

Phenolic composition of litchi fruit pericarp

by Sarni-Manchado, Pascale, Le Roux, Erwan, Le Guernevé, Christine, Lozano, Yves, Cheynier, Véronique

Antioxidant properties of catechins and proanthocyanidins: Effect of polymerisation, galloylation and glycosylation

by Plumb, Geoffrey W., Pascual-Teresa, Sonia de, Santos-Buelga, Celestino, Cheynier, Veronique, Williamson, G.
Published 1998

Linking cocoa polyphenol composition to chocolate quality with Average-Mass-Spectra fingerprints

by Fayeulle, Noémie, Meudec, Emmanuelle, Boulet, Jean-Claude, Hue, Clotilde, Boulanger, Renaud, Cheynier, Véronique, Sommerer, Nicolas

Multiblock analysis to relate polyphenol targeted mass spectrometry and sensory properties of chocolates and cocoa beans

by Fayeulle, Noémie, Preys, Sébastien, Roger, Jean-Michel, Boulanger, Renaud, Hue, Clotilde, Cheynier, Véronique, Sommerer, Nicolas

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

by Fayeulle, Noémie, Vallverdu-Queralt, Anna, Meudec, Emmanuelle, Hue, Clotilde, Boulanger, Renaud, Cheynier, Véronique, Sommerer, Nicolas

The tannosome is an organelle forming condensed tannins in the chlorophyllous organs of Tracheophyta

by Brillouet, Jean-Marc, Romieu, Charles, Schoefs, Benoît, Solymosi, Katalin, Cheynier, Véronique, Fulcrand, Hélène, Verdeil, Jean-Luc, Conejero, Geneviève

Fast discrimination of chocolate quality based on average-mass-spectra fingerprints of cocoa polyphenols

by Fayeulle, Noémie, Meudec, Emmanuelle, Boulet, Jean-Claude, Vallverdu-Queralt, Anna, Hue, Clotilde, Boulanger, Renaud, Cheynier, Véronique, Sommerer, Nicolas

Differential modulation of the genotoxicity of food carcinogens by naturally occurring monomeric and dimeric polyphenolics

by Catterall, Fenton, Souquet, Jean-Marc, Cheynier, Veronique, Pascual-Teresa, Sonia de, Santos-Buelga, Celestino, Clifford, Michael N., Ioannides, Costas
Published 2000

Two molecules newly identified by Mass Spectrometry in fermented cocoa beans impact chocolate sensory quality

by Fayeulle, Noémie, Vallverdu-Queralt, Anna, Meudec, Emmanuelle, Boulet, Jean-Claude, Roger, Jean-Michel, Hue, Clotilde, Boulanger, Renaud, Cheynier, Véronique, Sommerer, Nicolas

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

by Biancolillo, Alessandra, Preys, Sébastien, Gaci, Belal, Le Quéré, Jean-Luc, Labouré, Hélène, Deuscher, Zoé, Cheynier, Véronique, Sommerer, Nicolas, Fayeulle, Noémie, Costet, Pierre, Hue, Clotilde, Boulanger, Renaud, Alary, Karine, Lebrun, Marc, Lahon, Marie-Christine, Morel, Gilles, Maraval, Isabelle, Davrieux, Fabrice, Roger, Jean-Michel