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Veronique Cheynier

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

Jean-Claude Boulet , Elissa Abi-Habib , Stéphanie Carrillo , Stéphanie Roi , Fréderic Veran
Food Chemistry, 2023, 406, pp.135023. ⟨10.1016/j.foodchem.2022.135023⟩
Journal articles hal-03892028v1
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Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines

Cécile Leborgne , Emmanuelle Meudec , Nicolas Sommerer , Gilles Masson , Jean-Roch Mouret
Molecules, 2023, 28 (15), pp.5748. ⟨10.3390/molecules28155748⟩
Journal articles hal-04189497v1
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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

Nelly Fioroni , Claire Mouquet-Rivier , Emmanuelle Meudec , Véronique Cheynier , Frédéric Boudard
Antioxidants , 2023, 12 (9), pp.1726. ⟨10.3390/antiox12091726⟩
Journal articles hal-04370560v1
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Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black

Aecio Luís de Sousa Dias , Julie-Anne Fenger , Emmanuelle Meudec , Arnaud Verbaere , Pierre Costet
Metabolites, 2023, 13 (5), pp.667. ⟨10.3390/metabo13050667⟩
Journal articles hal-04312157v1
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Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines

Cécile Leborgne , Marie-Agnès Ducasse , Emmanuelle Meudec , Stéphanie Carrillo , Arnaud Verbaere
Food Chemistry, 2022, 403, pp.134396. ⟨10.1016/j.foodchem.2022.134396⟩
Journal articles hal-03831949v1
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A genome-wide association and prediction study in grapevine deciphers the genetic architecture of multiple traits and identifies genes under many new QTLs

Timothée Flutre , Loïc Le Cunff , Agota Fodor , Amandine Launay , Charles Romieu
Journal articles hal-03697272v1
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Improved Analysis of Isomeric Polyphenol Dimers Using the 4th Dimension of Trapped Ion Mobility Spectrometry—Mass Spectrometry

Aécio L de Sousa Dias , Arnaud Verbaere , Emmanuelle Meudec , Stacy Deshaies , Cédric Saucier
Molecules, 2022, 27 (13), ⟨10.3390/molecules27134176⟩
Journal articles hal-03839259v1
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Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes

A. Cosson , E. Meudec , C. Ginies , A. Danel , P. Lieben
Food Chemistry, 2022, 385, ⟨10.1016/j.foodchem.2022.132615⟩
Journal articles hal-03607206v1
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Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics

Cécile Leborgne , Marine Lambert , Marie-Agnès Ducasse , Emmanuelle Meudec , Arnaud Verbaere
Molecules, 2022, 27 (4), ⟨10.3390/molecules27041359⟩
Journal articles hal-03630403v1
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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

Elisabetta Pittari , Paola Piombino , Isabelle Andriot , Veronique Cheynier , Sylvie Cordelle
Food Chemistry, 2022, 372, ⟨10.1016/j.foodchem.2021.131229⟩
Journal articles hal-03408535v1

High‐resolution mass spectrometry (HRMS): Focus on the m/z values estimated by the Savitzky–Golay first derivative

Jean‐claude Boulet , Emmanuelle Meudec , Anna Vallverdu‐queralt , Veronique Cheynier
Rapid Communications in Mass Spectrometry, 2021, 35 (6), ⟨10.1002/rcm.9036⟩
Journal articles hal-03174196v1

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

Alessandra Biancolillo , Sebastien Preys , Belal Gaci , Jean-Luc Le-Quere , Hélène Labouré
Food Chemistry, 2021, 340, pp.127904. ⟨10.1016/j.foodchem.2020.127904⟩
Journal articles hal-02936660v1
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Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection

Kevin Pascotto , Coline Leriche , Soline Caillé , Frédéric Violleau , Jean-Claude Boulet
Food Chemistry, 2021, 361, pp.130104. ⟨10.1016/j.foodchem.2021.130104⟩
Journal articles hal-03300210v1
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Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts

Aude Watrelot , Christine Le Guernevé , Hélène Hallé , Emmanuelle Meudec , Pascale Williams
Journal of Agricultural and Food Chemistry, In press, 68 (47), pp.13426-13438. ⟨10.1021/acs.jafc.9b08221⟩
Journal articles hal-02888982v1

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

Aude Vernhet , Stéphanie Carrillo , Anaïs Rattier , Arnaud Verbaere , Veronique Cheynier
Journal of Agricultural and Food Chemistry, 2020, 68 (11), pp.3615-3625. ⟨10.1021/acs.jafc.0c00413⟩
Journal articles hal-02570392v1
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Multiblock analysis to relate polyphenol targeted mass spectrometry and sensory properties of chocolates and cocoa beans

Noémie Fayeulle , Sébastien Preys , Jean-Michel Roger , Renaud Boulanger , Clotilde Hue
Metabolites, 2020, 10 (8), pp.311. ⟨10.3390/metabo10080311⟩
Journal articles hal-02950867v1

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

Kevin Pascotto , Veronique Cheynier , Pascale Williams , Olivier Geffroy , Frédéric Violleau
Journal of Chromatography A, 2020, 1629, ⟨10.1016/j.chroma.2020.461464⟩
Journal articles hal-02945419v1

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

Noémie Fayeulle , Emmanuelle Meudec , Jean Claude Boulet , Anna Vallverdu Queralt , Clotilde Hue
Journal of Agricultural and Food Chemistry, 2019, 67 (9), pp.2723-2731. ⟨10.1021/acs.jafc.8b06456⟩
Journal articles hal-02121864v1

Highlighting protein fining residues in a model red wine

Chantal Maury , Pascale Manchado-Sarni , Veronique Cheynier
Food Chemistry, 2019, 279, pp.272-278. ⟨10.1016/j.foodchem.2018.11.141⟩
Journal articles hal-01984301v1
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Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas

Mélodie Gil , Philippe Louazil , Nerea Iturmendi , Virginie Moine , Veronique Cheynier
Food Chemistry, 2019, 295, pp.493-498. ⟨10.1016/j.foodchem.2019.05.125⟩
Journal articles hal-02166483v1

Focus on putative serine carboxypeptidase-like acyltransferases in grapevine

Thibault Bontpart , Manuela Ferrero , Fida Khater , Therese Marlin , Sandrine Vialet
Plant Physiology and Biochemistry, 2018, 130, pp.356-366. ⟨10.1016/j.plaphy.2018.07.023⟩
Journal articles hal-01918081v1

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

Noémie Fayeulle , Anna Vallverdu Queralt , Emmanuelle Meudec , Clotilde Hue , Renaud Boulanger
Food Chemistry, 2018, 259, pp.207-212. ⟨10.1016/j.foodchem.2018.03.133⟩
Journal articles hal-01837844v1

Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food

Zoé Deuscher , J.-M. Bonny , François Boue , Veronique Cheynier , Sylvie Clerjon
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.29-40. ⟨10.1016/j.ifset.2017.10.003⟩
Journal articles hal-01621911v1

New flavanol O-glycosides in grape and wine

Marie Zerbib , Jean Paul Mazauric , Emmanuelle Meudec , Christine Le Guerneve , Alexander Lepak
Food Chemistry, 2018, 266, pp.441-448. ⟨10.1016/j.foodchem.2018.06.019⟩
Journal articles hal-01918062v1

Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances

Jean Claude Boulet , Marie-Agnès Ducasse , Veronique Cheynier
Australian Journal of Grape and Wine Research, 2017, 23 (2), pp.193-199. ⟨10.1111/ajgw.12265⟩
Journal articles hal-01603833v1
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Cultivar diversity of grape skin polyphenol composition and changes in response to drought investigated by LC-MS based metabolomics

Lucie Pinasseau , Anna Vallverdu Queralt , Arnaud Verbaere , Maryline Roques , Emmanuelle Meudec
Frontiers in Plant Science, 2017, 8, 24 p. ⟨10.3389/fpls.2017.01826⟩
Journal articles hal-01628673v1

Polyphenols: Physicochemical and Biological Properties and Perspectives of Their Use in a Zero-Waste Society

Veronique Cheynier , Heidi Halbwirth
Journal of Agricultural and Food Chemistry, 2017, 65 (31), pp.6343-6345. ⟨10.1021/acs.jafc.7b02056⟩
Journal articles hal-01837817v1
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The hidden face of wine polyphenol polymerization highlighted by high-resolution mass spectrometry

Anna Vallverdu Queralt , Emmanuelle Meudec , Matthias Eder , Rosa M. Lamuela-Raventos , Nicolas Sommerer
ChemistryOpen, 2017, 6 (3), pp.336-339. ⟨10.1002/open.201700044⟩
Journal articles hal-01559705v1

Foreword focus on polyphenols

Veronique Cheynier , Heidi Halbwirth , Karl Stich , Stefan Martens
Planta, 2017, 246 (2), pp.183-183. ⟨10.1007/s00425-017-2745-1⟩
Journal articles hal-01604232v1

Quantification of hydroxycinnamic derivatives in wines by UHPLC-MRM-MS

Nayla Ferreira Lima , Anna Vallverdu Queralt , Emmanuelle Meudec , Lucie Pinasseau , Arnaud Verbaere
Analytical and Bioanalytical Chemistry, 2017, 8 p. ⟨10.1007/s00216-017-0759-y⟩
Journal articles hal-01837832v1

Rosé Wine Fining Using Polyvinylpolypyrrolidone: Colorimetry, Targeted Polyphenomics, and Molecular Dynamics Simulations

Mélodie Gil , Fabian Avila-Salas , Leonardo S. Santos , Nerea Iturmendi , Virginie Moine
Journal of Agricultural and Food Chemistry, 2017, 65 (48), pp.10591-10597. ⟨10.1021/acs.jafc.7b04461⟩
Journal articles hal-01837833v1

Targeted filtering reduces the complexity of UHPLC-Orbitrap-HRMS data to decipher polyphenol polymerization

Anna Vallverdu Queralt , Emmanuelle Meudec , Matthias Eder , Rosa M. Lamuela-Raventos , Nicolas Sommerer
Food Chemistry, 2017, 227, pp.255-263. ⟨10.1016/j.foodchem.2017.01.106⟩
Journal articles hal-01470893v1
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p-Hydroxyphenyl-pyranoanthocyanins: An Experimental and Theoretical Investigation of Their Acid-Base Properties and Molecular Interactions

Anna Vallverdu Queralt , Michal Biler , Emmanuelle Meudec , Christine Le Guerneve , Aude Vernhet
International Journal of Molecular Sciences, 2016, 17 (11), ⟨10.3390/ijms17111842⟩
Journal articles hal-01607617v1

A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC–DAD–ESI–MSn

Anna Vallverdú-Queralt , Emmanuelle Meudec , Nayla Ferreira-Lima , Nicolas Sommerer , Olivier Dangles
Food Chemistry, 2016, 199, pp.902-910. ⟨10.1016/j.foodchem.2015.12.089⟩
Journal articles hal-01837771v1

Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents

Chantal Maury , Pascale Manchado-Sarni , Philippe Poinsaut , Veronique Cheynier , Michel Moutounet
Food Hydrocolloids, 2016, 60, pp.598-605. ⟨10.1016/j.foodhyd.2016.04.034⟩
Journal articles hal-01837789v1

Synthesis, identification, and structure elucidation of adducts formed by reactions of hydroxycinnamic acids with glutathione or cysteinylglycine

Nayla Ferreira Lima , Anna Vallverdu Queralt , Emmanuelle Meudec , Jean Paul Mazauric , Nicolas Sommerer
Journal of Natural Products, 2016, 79 (9), pp.2211-2222. ⟨10.1021/acs.jnatprod.6b00279⟩
Journal articles hal-01397453v1
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In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

Carlos Pineda Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Veronique Cheynier , Emmanuelle Meudec
Food Research International, 2016, 88, pp.284-292. ⟨10.1016/j.foodres.2016.01.029⟩
Journal articles hal-01454599v1

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Jean Claude Boulet , Corinne Trarieux , Jean Marc Souquet , Maris-Agnès Ducasse , Soline Caille
Food Chemistry, 2016, 190, pp.357-363. ⟨10.1016/j.foodchem.2015.05.062⟩
Journal articles hal-01837740v1
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