Davidson M, Louvet F, Meudec E, Landolt C, Grenier K, Périno S, Ouk TS, Saad N
Optimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE)
Antioxidants, 2023, doi: 10.3390/antiox12101793
Fioroni N, Mouquet-Rivier C, Meudec E, Cheynier V, Boudard F, Hemery Y, Laurent-Babot C
Antioxidant Capacity of Polar and Non-Polar Extracts of Four African Green Leafy Vegetables and Correlation with Polyphenol and Carotenoid Contents
Antioxidants,2023, doi: 10.3390/antiox12091726
Karolkowski A, Meudec E, Bruguière A, Mitaine-Offer AC, Bouzidi E, Levavasseur L, Sommerer N, Briand L, Salles C
Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction
Metabolites, 2023, doi: 10.3390/metabo13080964
Leborgne C, Meudec E, Sommerer N, Masson G, Mouret JR, Cheynier V
Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines
Molecules, 2023, doi: 10.3390/molecules28155748
Dias ALS, Fenger JA, Meudec E, Verbaere A, Costet P, Hue C, Coste F, Lair S, Cheynier V, Boulet JC, Sommerer N
Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black
Metabolites, 2023, doi: 10.3390/metabo13050667
Boulet JC, Abi-Habib E, Carrillo S, Roi S, Veran F, Verbaere A, Meudec E, Rattier A, Ducasse MA, Jørgensen B, Hansen J, Le Gall S, Poncet-Legrand C, Cheynier V, Doco T, Vernhet A
Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries
Food Chemistry, 2023, doi: 10.1016/j.foodchem.2022.135023
Leborgne C, Ducasse MA, Meudec E, Carrillo S, Verbaere A, Sommerer N, Bougreau M, Masson G, Vernhet A, Mouret JR, Cheynier V
Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines
Food Chemistry, 2022, doi: 10.1016/j.foodchem.2022.134396
Dias ALS, Verbaere A, Meudec E, Deshaies S, Saucier C, Cheynier V, Sommerer N
Improved analysis of isomeric polyphenol dimers using the 4th dimension of trapped ion mobility spectrometry - mass spectrometry
Molecules, 2022, 27, 4176 doi: 10.3390/molecules27134176
Flutre T, Le Cunff L, Fodor A, Launay A, Romieu C, Berger G, Bertrand Y, Terrier N, Beccavin I, Bouckenooghe V, Roques M, Pinasseau L, Verbaere A, Sommerer N, Cheynier V, Bacilieri R, Boursiquot JM, Lacombe T, Laucou V, This P, Peros JP, Doligez A
A genome-wide association and prediction study in grapevine deciphers the genetic architecture of multiple traits and identifies genes under many new QTLs
G3 Genes Genomes Genetics, 2022, jkac103 doi: 10.1093/g3journal/jkac103
Cosson A, Meudec E, Ginies C, Dane A, Liebena P, Descamps N, Cheynier V, Saint-Eve A, Souchon I
Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes
Food Chemistry, 2022, 385, 132615 doi: 10.1016/j.foodchem.2022.132615
Deshaies S, Sommerer N, Garcia F, Mouls L, Saucier C
UHPLC-Q-Orbitrap /MS² identification of (+)-Catechin oxidation reaction dimeric products in red wines and grape seed extracts
Food Chemistry, 2022, 382, 132505 doi: 10.1016/j.foodchem.2022.132505
Leborgne C, Lambert M, Ducasse MA, Meudec E, Verbaere A, Sommerer N, Boulet JC, Masson G, Mouret JR, Cheynier V
Elucidating the color of rosé wines using polyphenol targeted metabolomics
Molecules, 2022, 27, 1359 doi: 10.3390/molecules27041359
Dournes G, Verbaere A, Lopez F, Dufourcq T, Mouret JR, Roland A
First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices
Australian Journal of Grape and Wine Research, 2022, doi: 10.1111/ajgw.12547
Patient A, Elodie JM, Robinson JC, Martial K, Meudec E, Levalois-Grützmacher J, Closs B, Bereau D
Polyphenol Composition and Antioxidant Activity of Tapirira guianensis Aubl. (Anarcadiaceae) Leaves
Plants, 2022, 11, no. 3: 326 doi: 10.3390/plants11030326
Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F
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
Food Chemistry, 2022, 372, 131229 doi: 10.1016/j.foodchem.2021.131229
Deshaies S, le Guernevé C, Suc L, Mouls L, Garcia F, Saucier C
Unambiguous NMR Structural Determination of (+)-Catechin—Laccase Dimeric Reaction Products as Potential Markers of Grape and Wine Oxidation
Molecules, 2021, 26(20), 6165 doi: 10.3390/molecules26206165
Pascotto K, Leriche C, Caille S, Violleau F, Boulet JC, Geffroy O, Levasseur-Garcia C, Cheynier V
Study of the impact of red wine colloidal fraction on astringency by Asymmetrical Flow Field-Flow Fractionation coupled with multi-detection
Food Chemistry, 2021, 361, 130104 doi: 10.1016/j.foodchem.2021.130104
Boulet JC
EIC+ , an algorithm for automatic and unsupervised extraction of ion chromatograms in high resolution mass spectrometry
International Journal of Mass Spectrometry, 2021, 436, 116672 doi: 10.1016/j.ijms.2021.116672
Biancolillo A, Preys S, Gaci B, Le Quéré JL, Labouré H, Deuscher Z, Cheynier V, Sommerer N, Fayeulle N, Costet P, Hue C, Boulanger R, Alary K, Lebrun M, Lahon MC, Morel G, Maraval I, Davrieux F, Roger JM
Multi-block classification of chocolate and cocoa samples into sensory poles
Food Chemistry, 2021, 340, 127904 doi: 10.1016/j.foodchem.2020.127904
Boulet JC, Meudec E, Vallverdu-Queralt A, Cheynier V
High-resolution mass spectrometry (HRMS): Focus on the m/z values estimated by the Savitzky–Golay first derivative
Rapid Communications in Mass Spectrometry, 2021;35:e9036 doi: 10.1002/rcm.9036
Fayeulle N, Preys S, Roger JM, Boulanger R, Hue C, Cheynier V, Sommerer N
Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans
Metabolites, 2020, 10, 311 doi: 10.3390/metabo10080311
Watrelot A, Le Guernevé C, Hallé H, Meudec E, Véran F, Williams P, Robillard B, Garcia F, Poncet-Legrand C, Cheynier V
Multimethod Approach for Extensive Characterization of GallnutTannin Extracts
Journal of Agricultural and Food Chemistry, 2020, 68, 47, 13426–13438 doi: 10.1021/acs.jafc.9b08221
Vernhet A, Carrillo S, Rattier A, Verbaere A, Cheynier C, Mekoue Nguela J
Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains
Journal of Agricultural and Food Chemistry, 2020, 68, 11, 3615-3625 doi: 10.1021/acs.jafc.0c00413
Seguinot P, Bloem A, Brial P, Meudec E, Ortiz-Julien A, Camarasa C
Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains
International Journal of Food Microbiology, 2020, 316, 108441 doi: 10.1016/j.ijfoodmicro.2019.108441
Fayeulle N, Meudec E, Boulet JC, Vallverdú-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N
Fast Discrimination of Chocolate Quality Based On Average Mass Spectra Fingerprints of Cocoa Polyphenols
Journal of Agricultural and Food Chemistry, 2019, 67, 2723-2731 doi: 10.1021/acs.jafc.8b06456
Saad N, Louvet F, Tarrade S, Meudec E, Grenier K, Landolt C, Ouk TS, Bressollier P
Enzyme‐Assisted Extraction of Bioactive Compounds from Raspberry (Rubus idaeus L.) Pomace
Journal of Food Science, 2019, 84, 1371-1381 doi: 10.1111/1750-3841.14625
Bordiga M, Meudec E, Williams P, Montella R, Travaglia F, Arlorio M, Coïsson JD, Doco T
The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds,
Food Chemistry, 2019, 423-430 doi: 10.1016/j.foodchem.2019.01.175
Bontpart T, Ferrero M, Khater F, Marlin T, Vialet S, Vallverdú-Queralt A, Pinasseau L, Ageorges A, Cheynier V, Terrier N
Focus on putative serine carboxypeptidase-like acyltransferases in grapevine
Plant Physiology and Biochemistry, 2018 doi: 10.1016/j.plaphy.2018.07.023
Zerbib M, Mazauric JP, Meudec E, Le Guernevé C, Lepak A, Nidetzky B, Cheynier V, Terrier N, Saucier C
New flavanol O-glycosides in grape and wine
Food Chemistry, 2018 doi: 10.1016/j.foodchem.2018.06.019
Liu PH, Vrigneau C, Salmon T, Hoang DA, Boulet JC, Jégou S, Marchal R
Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region
Molecules, 2018, 23, 1372 doi: 10.3390/molecules23061372 (Open Access Article)
Roger JM, Boulet JC
A review of orthogonal projections for calibration
Journal of Chemometrics, 2018 doi: 10.1002/cem.3045
Fayeulle N, Vallverdú-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N
Characterization of new flavan-3-ol derivatives in fermented cocoa beans
Food Chemistry, 2018 (259), 207-212 doi: 10.1016/j.foodchem.2018.03.133
Carrascón V, Vallverdú-Queralt A, Meudec E, Sommerer N, Fernandez-Zurbano P, Ferreira V
The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?
Food Chemistry, 2018 (241), 206-214 doi: 10.1016/j.foodchem.2017.08.090
Ferreira-Lima N, Vallverdú-Queralt A, Meudec E, Pinasseau L, Verbaere A, Bordignon-Luiz MT, Le Guernevé C, Cheynier V, Sommerer N
Quantification of hydroxycinnamic derivatives in wines by UHPLC-MRM-MS
Analytical and Bioanalytical Chemistry, 2017 doi: 10.1007/s00216-017-0759-y
Pinasseau L, Vallverdú-Queralt A, Verbaere A, Roques M, Meudec E, Le Cunff L, Peros JP, Ageorges A, Sommerer N, Boulet JC, Terrier N, Cheynier V
Cultivar diversity of grape skin polyphenol composition and changes in response to drought investigated by LC-MS based metabolomics
Frontiers in Plant Science, 2017, 8, 1826 doi: 10.3389/fpls.2017.01826
Vallverdú-Queralt A, Meudec E, Eder M, Lamuela-Raventos RM, Sommerer N, Cheynier V
The Hidden Face of Wine Polyphenol Polymerization Highlighted by High-Resolution Mass Spectrometry
ChemistryOpen, 2017 doi: 10.1002/open.201700044 (open access article)
Vallverdú-Queralt A, Meudec E, Eder M, Lamuela-Raventos RM, Sommerer N, Cheynier V
Targeted filtering reduces the complexity of UHPLC-Orbitrap-HRMS data to decipher polyphenol polymerization
Food Chemistry, 2017, 255-263 doi: 10.1016/j.foodchem.2017.01.106
Pinasseau L, Verbaere A, Roques M, Meudec E, Vallverdú-Queralt A, Ollier L, Marlin T, Guiraud JL, Berger G, Bertrand Y, Le Cunff L, Péros JP, Ageorges A, Terrier N, Boulet JC, Cheynier V, Sommerer N
InnoVine WP3: 105 phenolic compound quantification of 2014 and 2015 mature grape berries from a core-collection of 279 irrigated and non-irrigated Vitis vinifera cultivars
Zenodo, 2017 [Data set] doi: 10.5281/zenodo.574857
Boulet JC, Ducasse MA, Cheynier V
Ultraviolet spectroscopy study of wine polyphenols and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances
Australian Journal of Grape and Wine Research, 2017, 23: 193-199 doi: 10.1111/ajgw.12265
Charnier C, Latrille E, Jimenez J, Lemoine M, Boulet JC, Miroux J,Steyer JP
Fast characterization of solid organic waste content with near infrared spectroscopy in anaerobic digestion
Waste Management, 2017, 59: 140-148 doi: 10.1016/j.wasman.2016.10.029
Torres-Aquino M, Becquer A, Le Guernevé C, Louche J, Amenc LK, Staunton S, Quiquampoix H, Plassard C
The host plant Pinus pinaster exerts specific effects on phosphate efflux and polyphosphate metabolism of the ectomycorrhizal fungus Hebeloma cylindrosporum: a radiotracer, cytological staining and 31P NMR spectroscopy study
Plant Cell Environment, 2017, 40: 190-202 doi: 10.1111/pce.12847
Pinasseau L, Verbaere A, Roques M, Meudec E, Vallverdú-Queralt A, Terrier N, Boulet JC, Cheynier V, Sommerer N
A Fast and Robust UHPLC-MRM-MS Method to Characterize and Quantify Grape Skin Tannins after Chemical Depolymerization
Molecules, 2016, 21(10), 1409 doi: 10.3390/molecules21101409 / download pdf (open access article)
Vallverdú-Queralt A, Biler M, Meudec E, Le Guernevé C, Vernhet A, Mazauric JP, Legras JL, Loonis M, Trouillas P, Cheynier V, Dangles O
p-Hydroxyphenyl-pyranoanthocyanins: An Experimental and Theoretical Investigation of Their Acid—Base Properties and Molecular Interactions
International Journal of Molecular Sciences, 2016, 1842; doi: 10.3390/ijms17111842
Ferreira-Lima N, Vallverdú-Queralt A, Meudec E, Mazauric J-P, Sommerer N, Bordignon-Luiz MT, Cheynier V, Le Guernevé C
Synthesis, Identification, and Structure Elucidation of Adducts Formed by Reactions of Hydroxycinnamic Acids with Glutathione or Cysteinylglycine
Journal of Natural Products, 2016, 2211-2222 doi: 10.1021/acs.jnatprod.6b00279
Boulet JC, Trarieux C, Souquet JM, Ducasse MA, Caillé S, Samson A, Williams P, Doco T, Cheynier V
Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency
Food Chemistry, 2016, 190, 357-363 doi: 10.1016/j.foodchem.2015.05.062
Bontpart T, Marlin T, Vialet S, Guiraud JL, Pinasseau L, Meudec E, Sommerer N, Cheynier V, Terrier N
Two shikimate dehydrogenases, VvSDH3 1 and VvSDH4, are involved in gallic acid biosynthesis in grapevine
Journal of Experimental Botany, 2016, 3537-3550 doi: 10.1093/jxb/erw184
Marone A, Carmona-Martínez AA, Sireb Y, Meudec E, Steyer JP, Bernet N, Trably E
Bioelectrochemical treatment of table olive brine processing wastewater for biogas production and phenolic compounds removal
Water Research, 2016, 316-325 doi: 10.1016/j.watres.2016.05.008
Vallverdú-Queralt A, Meudec E, Ferreira-Lima N, Sommerer N, Dangles O, Cheynier V, Le Guernevé C
A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC-DAD-ESI-MSn
Food Chemistry, 2016, 902-910 doi :10.1016/j.foodchem.2015.12.089
Pineda-Vadillo C, Nau F, Guerin Dubiard C, Cheynier V, Meudec E, Sanz-Buenhombre M, Guadarrama A, Tóth T, Csavajda E, Hingyi H, Karakaya S, Sibakov J, Capozzi F, Bordoni A, Dupont D
In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity
Food Research International, 2016, 284-292 doi: 10.1016/j.foodres.2016.01.029
Dombre C, Wirth J, Toussaint M, Lixon C, Verbaere A, Sommerer N, Boulet JC, Caille S, Cheynier V, Rigou P, Samson A, Salmon J, Vidal J, Marais S, Gerand Y, Roux P, Lemaistre M, Bobe A, Languet P, Chalier P
Le polyéthylène téréphtalate, un emballage pour le vin ? Partie 2/2 : Évolution au cours du stockage d’un vin rosé conditionné en bouteilles PET avec absorbeur d’oxygène
Revue Française d'Oenologie, 2016, 158: 47-50
Dombre C, Wirth J, Toussaint M, Lixon C, Verbaere A, Sommerer N, Boulet JC, Caille S, Cheynier V, Rigou P, Samson A, Salmon J, Vidal J, Marais S, Gerand Y, Roux P, Lemaistre M, Bobe A, Languet P, Chalier P
Le polyéthylène téréphtalate, un emballage pour le vin ? Partie 1/2 : Propriétés barrière, sécurité sanitaire, analyse du cycle de vie
Revue Française d'Oenologie, 2015, 157: 14-44
Lambert M, Meudec E, Verbaere A, Mazerolles G, Wirth J, Masson G, Cheynier V, Sommerer N
A high-throughput UHPLC-QqQ-MS method for polyphenol profiling in rosé wines
Molecules, 2015, 7890-7914 doi: 10.3390/molecules20057890 / download pdf (open access article)
Vallverdú-Queralt A, Verbaere A, Meudec E, Cheynier V, Sommerer N
Straightforward method to quantify GSH, GSSG, GRP and hydroxycinnamic acids in wines by UPLC-MRM-MS
Journal of Agricultural and Food Chemistry, 2015, 142−149 doi: 10.1021/jf504383g
Doco T, Williams P, Meudec E, Cheynier V, Sommerer N
Complex carbohydrates of red wine: Characterization of the extreme diversity of neutral oligosaccharides by ESI-MS
Journal of Agricultural and Food Chemistry, 2015, 671-682 doi: 10.1021/jf504795g
Koffi EN, Meudec E, Adjé FA, Lozano PR, Lozano YF, Bekro YA
Effect of reverse osmosis concentration coupled with drying processes on polyphenols and antioxidant activity obtained from Tectona grandis leaf aqueous extracts
Journal of Applied Research on Medicinal and Aromatic Plants, 2015, 54-59 doi: 10.1016/j.jarmap.2015.03.001
Pérez-Mañá C, Farré M, Rodríguez-Morató J, Papaseit E, Pujadas M, Fitó M, Robledo P, Covas MI, Cheynier V, Meudec E, Escudier JL, de la Torre R
Moderate consumption of wine, through both its phenolic compounds and alcohol content, promotes hydroxytyrosol endogenous generation in humans. A randomized controlled trial.
Molecular Nutrition & Food Research, 2015, 1213-1316 doi: 10.1002/mnfr.201400842
Cheynier V, Tomas-Barberan FA, Yoshida K
Polyphenols: From Plants to a Variety of Food and Nonfood Uses
Journal of Agricultural and Food Chemistry, 2015, 7589-7594 doi: 10.1021/acs.jafc.5b01173
Martin JC, Maillot M, Mazerolles G and 35 others.
Can we trust untargeted metabolomics? Results of the metabo-ring initiative, a large-scale, multi-instrument inter-laboratory study.
Metabolomics, 2015, 807-821 doi: 10.1007/s11306-014-0740-0
