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Nos publications
2011
131. Younes B, Cilindre C, Villaume S, Parmentier M, Jeandet P, Vasserot Y (2011) Evidence for an extracellular acid proteolytic activity secreted by living cells of Saccharomyces cerevisiae PlR1: Impact on grape proteins. Journal of Agricultural and Food Chemistry 59(11): 6239-6246. Abstract130. Hong YS, Cilindre C, Liger-Belair G, Jeandet P, Hertkorn N, Schmitt-Kopplin P (2011) Metabolic influence of Botrytis cinerea infection in Champagne base wine. Journal of Agricultural and Food Chemistry 59(13): 7237-7245. Abstract
129. Cilindre C, Conreux A, Liger-Belair G (2011) Simultaneous monitoring of gaseous CO2 and ethanol above champagne glasses via micro gas chromatography (µGC). Journal of Agricultural and Food Chemistry 59: 7317-7323. Abstract128. Le Bourse D, Conreux A, Villaume S, Lameiras P, Nuzillard JM, Jeandet P (2011) Quantification of chitinase and thaumatin-like proteins in grape juices and wines. Analytical and Bioanalytical Chemistry 401: 1545-1553. Abstract
127. Boutegrabet L, Fekete A, Hertkorn N, Papastamoulis Y, Waffo-Téguo P, Mérillon JM, Jeandet P, Gougeon R, Schmitt-Kopplin P (2011) Determination of stilbene derivatives in Burgundy red wines by ultra high pressure liquid chromatography. Analytical and Bioanalytical Chemistry 401: 1513-1521. Abstract
126. Draie R, Péron T, Pouvreau JB, Véronési C, Jégou S, Delavault P, Thoiron S, Simier P (2011) Invertases involved in the development of the parasitic plant Phelipanche ramosa: Characterization of the dominant soluble acid isoform, PrSAI1. Molecular Plant Pathology 12(7): 638-652. Abstract
125. Verhagen B, Trotel-Aziz P, Jeandet P, Baillieul F, Aziz A (2011) I mproved resistance against Botrytis cinerea by grapevine-associated bacteria that induce and prime oxidative burst and phytoalexin production. Phytopathology 101(7): 768-777. Abstract124. Liger-Belair G, Villaume S (2011) Losses of dissolved CO2 through the cork stopper during champagne ageing: Towards a multiparameters modeling. Journal of Agricultural and Food Chemistry 59: 4051-4056. Abstract123. Donnez D, Kim KH, Antoine S, Conreux A, De Luca V, Jeandet P, Clément C, Courot E (2011) Bioproduction of resveratrol and viniferins by an elicited grapevine cell culture in a 2L stirred bioreactor. Process Biochemistry 46: 1056-1062. Abstract
122. Bordiec S, Paquis S, Lacroix H, Dhondt S, Ait Barka E, Kauffmann S, Jeandet P, Mazeyrat-Gourbeyre F, Clément C, Baillieul F, Dorey S (2011) Comparative analysis of defence responses induced by the endophytic plant growth-promoting rhizobacterium Burkholderia phytofirmans strain PsJN and the non-host bacterium Pseudomonas syringae pv. pisi in grapevine cell suspensions. Journal of Experimental Botany 62: 595-603. Abstract |
2010
121. Jeandet P, Delaunois B, Conreux A, Donnez D, Nuzzo V, Cordelier S, Clément C, Courot E (2010) Biosynthesis, metabolism, molecular engineering and biological functions of stilbene phytoalexins in plants. BioFactors 36: 331-341.
120. Courot E, Donnez D, Jeandet P, Clément C (2010) Production du resvératrol par voie biotechnologique : une réalité? Biofutur 314: 52-54.
119. Pron H, Caron D, Beaumont F, Liger-Belair G, Polidori G (2010) Dynamic tracking desorption of CO2 in Champagne wine using infrared thermography. Journal of Visualization (Japan) 13: 181-182.
118. Le Bourse D, Jégou S, Conreux A, Villaume S, Jeandet P (2010) Review of preparative and analytical procedures for the study of proteins in grape juice and wine. Analytica Chimica Acta: 667: 33-42.
117. Liger-Belair G, Bourget M, Villaume S, Jeandet P, Polidori G (2010) On the losses of dissolved CO2 during champagne serving. Journal of Agricultural and Food Chemistry 58: 8768-8775.
116. Vasserot Y, Mornet F, Jeandet P (2010) Acetic acid removal by Saccharomyces cerevisiae during fermentation in enological conditions. Metabolic consequences. Food Chemistry 119: 1220-1223.
115. Cilindre C, Liger-Belair G, Villaume S, Jeandet P, Marchal R (2010) Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2 content. Analytica Chimica Acta 660: 164-170.
114. Liger-Belair G, Villaume S, Cilindre C, Jeandet P (2010) CO2 volume fluxes outgassing from champagne glasses: the impact of champagne ageing. Analytica Chimica Acta 660: 29-34. |
2009
113. Liger-Belair G, Cilindre C, Gougeon R, Lucio M, Gebefügi I, Jeandet P, Schmitt-Kopplin P (2009) Unraveling different chemical fingerprints between a champagne wine and its aerosols. Proc. Natl. Acad. Sci. USA 106: 16545-16549
http://www.pnas.org/content/106/39/16545
http://www.welt.de/die-welt/wissen/article4665235
http://www.livescience.com/health/090928-champagne-bubbles.html
http://www.rsc.org/chemistryworld/News/2009/September/28090902.asp
http://info.france2.fr/insolite/Champagne:-la-magie-des-bulles-57652062.html
http://www.usnews.com/articles/science/2009/09/28/champagne-aroma-comes-from-the-bubbles.html
http://online.wsj.com/article/SB126108284326695963.html
112. Liger-Belair G (2009) Le Champagne. Odile Jacob, Paris
http://www.amazon.fr/Champagne-Effervescence-science-champagne/dp/2738123538/ref=sr_1_1?ie=UTF8&s=books&qid=1268815882&sr=1-1
111. Delaunois B, Cordelier S, Conreux A, Clément C, Jeandet P (2009) Molecular engineering of resveratrol in plants. Plant Biotechnology Journal 7: 2-12
110. Liger-Belair G, Villaume S, Cilindre C, Jeandet P (2009) Kinetics of CO2 fluxes outgassing from champagne glasses in tasting conditions: the role of temperature. Journal of Agricultural and Food Chemistry 74: 1997-2003
109. Mulier M, Zeninari V, Joly L, Decarpenterie T, Parvitte B, Jeandet P, Liger-Belair G (2009) Development of a compact CO2 sensor based on near-infrared laser technology for enological applications. Applied Physics B: Lasers and Optics 94: 725-733
108. Jégou S, Conreux A, Villaume S, Hovasse A, Schaeffer C, Cilindre C, Van Dorsselaer A, Jeandet P (2009) One step purification of the grape vacuolar invertase. Analytica Chimica Acta 638: 75-78
107. Zga N, Papastamoulis Y, Toribio A, Richard T, Delaunay JC, Jeandet P, Renault JH, Monti JP, Mérillon JM, Waffo-Téguo P (2009) Preparative purification of antiamyloidogenic stilbenoids from Vitis vinifera (Chardonnay) stems by centrifugal partition chromatography. Journal of Chromatography B 877: 1000-1004
106. Petit AN, Baillieul F, Vaillant-Gaveau N, Jacquens L, Conreux A, Jeandet P, Clément C, Fontaine F (2009) Low responsiveness of grapevine flowers and berries at fruit set to UV-C irradiation. Journal of Experimental Botany 60: 1155-1162
105. Liger-Belair G, Jeandet P, Polidori G (2009) Bubbles and flow patterns in Champagne. American Scientist 97: 294-301
104. Polidori G, Beaumont F, Jeandet P, Liger-Belair G (2009) Ring vortex scenario in engraved Champagne glasses. Journal of Visualization (Japan) 12: 275-282
103. Liger-Belair G, Villaume S, Polidori G, Cilindre C, Jeandet P (2009) CO2 volume fluxes outgassing from champagne glasses in tasting conditions: flute vs coupe. Journal of Agricultural and Food Chemistry 57: 4939-4947
102. Dal-Pan A, Conreux A, Gouget B, Biagianti S, Jeandet P, Betoulle S (2009) Kinetic of non-specific immune parameters of carp (Cyprinus carpio L.) caged in a wine-growing hydrosystem. Ecotoxicology Safety, sous presse
101. Donnez E, Jeandet P, Clément C, Courot E (2009) Bioproduction of resveratrol and stilbene derivatives by plant cells and microorganisms. Trends in Biotechnology 27:706-713
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2008100. Liger-Belair G, Polidori G, Jeandet P (2008) Recent advances in the science of Champagne bubbles. Chemical Society Reviews 37: 2490-2511
99. Polidori G, Beaumont F, Jeandet P, Liger-Belair G (2008) Artificial bubble nucleation in engraved champagne glasses. Journal of Visualization (Japan) 11: 279
98. Polidori G, Beaumont F, Jeandet P, Liger-Belair G (2008) Visualization of swirling flows in Champagne glasses. Journal of Visualization (Japan) 11: 184
97. Jeandet P, Capelli S, Laure M, Jégou S, Cirio A, Vasserot Y (2008) Control of oxygen enrichment during bottling in the sparkling winemaking process. Food 2: 39-42. Lire l'abstract
96. Liger-Belair G, Beaumont F, Vialatte MA, Jégou S, Jeandet P, Polidori G (2008) Kinetics and stability of the mixing flow patterns found in champagne glasses as determined by laser tomography techniques: likely impact on champagne tasting. Analytica Chimica Acta 621: 30-37
95. Cilindre C, Jégou S, Hovasse A, Castro AJ, Schaeffer C, Clément C, Van Dorsselaer A, Jeandet P, Marchal R (2008) Proteomic approach to identify Champagne wine proteins as modified by Botrytis cinerea infection. Journal of Proteome Research 7: 1199-1208 |
200794. Liger-Belair G, Beaumont F, Jeandet P, Polidori G (2007) Flow patterns of bubble nucleation sites (called fliers) freely floating in Champagne glasses. Langmuir 23: 10976-10983
93. Cilindre C, Castro AJ, Clément C, Jeandet P, Marchal R (2007) Influence of Botrytis cinerea infection on Champagne wine proteins (characterized by two-dimensional electrophoresis/immunodetection) and wine foaming properties. Food Chemistry 103: 139-149
92. Liger-Belair G, Polidori G, Jeandet P (2007) L'effervescence : voyage au coeur d'une flûte de champagne. Technology Review 2: 34-38
91. Tufaile A, Sartorelli J C, Jeandet P, Liger-Belair G (2007) Chaotic bubbling and non-stagnant foams. Physical Review E 75: 066216
90. Liger-Belair G, Religieux JB, Fohanno S, Vialatte MA, Jeandet P, Polidori G (2007) Visualization of mixing flow phenomena in champagne glasses under various glass-shape and engravement conditions. Journal of Agricultural and Food Chemistry 55: 882-888 |
200689. Aziz A, Trotel-Aziz P, Dhuicq L, Jeandet P, Couderchet M, Vernet G (2006) Chitosan oligomers and copper sulfate induce grapevine defense reactions and resistance to fungal pathogens. Phytopathology 96: 1188-1194
88. Liger-Belair G (2006) Nucléation, ascension et éclatement d'une bulle de champagne. Annales de Physique (Paris) 31: 1-133
87. Liger-Belair G, Parmentier M, Jeandet P (2006) Modeling the kinetics of bubble nucleation in champagne and carbonated beverages. The Journal of Physical Chemistry B 110: 21145-21151
86. Liger-Belair G (2006) "Effervescence ! La science du champagne". Odile Jacob. Paris
85. Marchal R, Warchol M, Cilindre C, Jeandet P (2006) Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties. Journal of Agricultural and Food Chemistry 54: 5157-5165
84. Jeandet P, Chaudruc C, Robillard B, Peters F, Tusseau D, Conreux A, Duteurtre B (2006) Determination of the trans-resveratrol content of Champagne wines by reversed-phase HPLC. Journal International des Sciences de la Vigne et du Vin / International Journal of Vine and Wine Science 40: 117-119
83. Liger-Belair G, Tufaile A, Jeandet P, Sartorelli JC (2006) When Champagne experiences various rhythmical bubbling regimes in a flute. Journal of Agricultural and Food Chemistry 54: 6989-6994
82. Gougeon RD, Reinholdt M, Delmotte L, Miéhé-Brendlé M, Jeandet P (2006) Solid state nuclear magnetic resonance investigations on the interactions between a synthetic montmorillonite and two homopolypeptides. Solid State Nuclear Magnetic Resonance 29: 322-329
81. Adrian M, Jeandet P (2006) Resveratrol as an antifungal agent. In Resveratrol in Health and Disease, B.B. Aggarwal et S. Shishodia (eds.), CRC Press, Taylor and Francis, Boca Raton, New York, pp. 475-497 |
200580. Dambrouck T, Marchal R, Cilindre C, Parmentier M, Jeandet P (2005) Determination of the grape invertase content (using PTA-ELISA) following various fining treatments vs changes in the total protein content of wine. Relationships with wine foamability. Journal of Agricultural and Food Chemistry 53: 8782-8789
79. Liger-Belair G, Robillard B, Jeandet P, Tufaile A (2005) Period-adding route in sparkling bubbles. Physical Review E 72, 037204: 1-4
78. Zarifian E, Coutant C, Liger-Belair G (2005) "Bulle de Champagne". Perrin, Paris
77. Liger-Belair G, Voisin C, Jeandet P (2005) Modeling non-classical heterogeneous bubble nucleation from cellulose fibers: Application to bubbling in carbonated beverages. Journal of Physical Chemistry B 109: 14573-14580
76. Liger-Belair G (2005) The physics and chemistry behind the bubbling properties of champagne and sparkling wines: A state-of-the-art review. Journal of Agricultural and Food Chemistry 53: 2788-2802
75. Autret G, Liger-Belair G, Nuzillard JM, Parmentier M, Dubois- de Montreynaud A, Jeandet P, Doan B, Beloeil JC (2005) Use of magnetic resonance spectroscopy for the investigation of the CO2 dissolved in Champagne and sparkling wines: a nondestructive and unintrusive method. Analytica Chimica Acta 535: 73-78
74. Voisin C, Jeandet P, Liger-Belair G (2005) On the 3D reconstruction of Taylor-like bubbles trapped inside hollow cellulose fibers acting as bubble nucleation sites in supersaturated liquids. Colloids and Surfaces A: Physicochemical and Engineering Aspects 263: 303-314 |
200473. Liger-Belair G (2004) Uncorked: The Science of Champagne. Princeton University Press, Princeton, 160 pp.
72. Liger-Belair G, Voisin C, Topgaard D, Jeandet P (2004) Is the wall of a cellulose fiber saturated with liquid whether or not permeable with CO2 dissolved molecules? Application to bubble nucleation in Champagne wines.Langmuir, the American Chemical Society Journal of Surfaces and Colloids 20: 4132-4138
71. Borie B, Jeandet P, Parize A, Bessis R, Adrian M (2004) Resveratrol and stilbene synthase mRNA production in grapevine leaves treated with biotic and abiotic phytoalexin elicitors. American Journal of Enology and Viticulture 55: 60-64 (en collaboration avec l'Université de Bourgogne) |
200370. Liger-Belair G, Prost E, Parmentier M, Jeandet P, Nuzillard JM (2003) The diffusion coefficient of CO2 molecules as determined by 13C-nuclear magnetic resonance in various carbonated beverages. Journal of Agricultural and Food Chemistry 51: 5760-5763
69. Manteau S, Lambert B, Jeandet P, Legendre L (2003) Changes in Chitinase and Thaumatin-like Pathogenesis-Related Proteins of Grape Berries during the Champagne Winemaking Process. American Journal of Enology and Viticulture 54(4): 267-272
68. Dewez D, Dautremepuits C, Jeandet P, Vernet G, Popovic R (2003) Effects of Methanol on photosynthetic processes and growth of Lemna gibba (en collaboration avec le Laboratoire d'Eco-Toxicologie, Université de Reims). Photochemistry and Photobiology 78(4): 420-424
67. Marchal R, Weingartner S, Jeandet P, Chatelain F (2003) Utilisation de modèles mathématiques pour optimiser les doses de bentonite gonflée et non gonflée lors du collage des vins blancs. Partie II: Incidence sur le volume de lies et aspects économiques. Journal International des Sciences de la Vigne et du Vin / International Journal of Vine and Wine Science 36: 169-176
66. Liger-Belair G, Jeandet P (2003) Capillary-driven flower-shaped structures around bubbles collapsing in a bubble raft at the surface of a liquid of low viscosity. Langmuir, the American Chemical Society Journal of Surfaces and Colloids 19: 5771-5779
65. Gougeon RD, Soulard M, Miehé-Brendlé J, Chézeau JM, Le Dred R, Jeandet P, Marchal R (2003) Analysis of two bentonites of enological interest before and after commercial activation by solid Na2CO3. Journal of Agricultural and Food Chemistry 51: 4096-4100
64. Vasserot Y, Dion C, Bonnet E, Tabary I, Maujean A, Jeandet P (2003) Transport of glutamate in Oenococcus oeni 8403. International Journal of Food Microbiology 85: 307-311
63. Commun K, Mauro MC, Chupeau Y, Boulay M, Burrus M, Jeandet P (2003) Phytoalexin production in grapevine protoplasts during isolation and culture. Plant Physiology and Biochemistry 41: 317-323
62. Vasserot Y, Steinmetz V, Jeandet P (2003) Study of thiol consumption by yeast lees. Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology 83: 201-207
61. Gougeon RD, Soulard M, Reinholdt M, Miehe-Brendle J, Chézeau JM, Le Dred R, Jeandet P, Marchal R (2003) Polypeptide adsorption onto a synthetic montmorillonite: A combined solid-state NMR, X-ray diffraction, thermal analysis and N2 adsorption study. European Journal of Inorganic Chemistry, 1366-1372
60. Dambrouck T, Marchal R, Marchal-Delahaut L, Parmentier M, Maujean A, Jeandet P (2003) Immunodetection of proteins from grapes and yeast in a white wine. Journal of Agricultural and Food Chemistry 51: 2727-2732
59. Marchal R, Lallement A, Jeandet P, Establet G (2003) Clarification of Muscat musts using wheat proteins and the flotation technique. Journal of Agricultural and Food Chemistry 51: 2040-2048
58. Liger-Belair G, Jeandet P (2003) More on the surface state of expanding Champagne bubbles rising at intermediate Reynolds number. Langmuir, the American Chemical Society Journal of Surfaces and Colloids 19: 801-808
57. Liger-Belair G (2003) The science of bubbly. Scientific American 288: 80-85 |
200256. Liger-Belair G (2002) La physique des bulles de Champagne (publication de la Thèse de Doctorat). Annales de Physique 27: 1-106
55. Lemaresquier H, Duchiron F, Jeandet P (2002) Improvement on laboratory fermentation equipment to study Saccharomyces cerevisiae metabolism. Biotechnology Letters 24: 1847-1851
54. Marchal R, Weingartner S, Voisin C, Jeandet P, Chatelain F (2002) Utilisation de modèles mathématiques pour optimiser les doses de bentonite gonflée et non gonflée lors du collage des vins blancs. Partie I : Clarification et stabilisation colloïdale. Journal International des Sciences de la Vigne et du Vin / International Journal of Vine and Wine Science 36: 169-176
53. Jeandet P (2002) Phytoalexins from the Vitaceae: Current problems and future prospects. Journal International des Sciences de la Vigne et du Vin / International Journal of Vine and Wine Science 36: 107-108
52. Liger-Belair G, Marchal R, Jeandet P (2002) Close-up on bubble nucleation in a glass of Champagne. American journal of Enology and Viticulture 53: 151-153
51. Marchal R, Marchal-Delahaut L, Michels F, Parmentier M, Lallement A, Jeandet P (2002) Use of wheat gluten as clarifying agent of musts and white wines. American Journal of Enology and Viticulture 53: 308-314
50. Jeandet P, Douillet AC, Debord S, Sbaghi M, Bessis R, Adrian M (2002) Phytoalexins from the Vitaceae: Biosynthesis, phytoalexin gene expression in transgenic plants, antifungal activity, and metabolism. Journal of Agricultural and Food Chemistry 50: 2731-2741 (en collaboration avec l'Université de Bourgogne)
49. Gougeon RD, Reinholdt M, Delmotte L, Miehe-Brendle J, Chézeau JM, Le Dred R, Marchal R, Jeandet P (2002) Direct observation of polylysine side-chain interaction with clay interlayer surfaces through 1H-27Al HETCOR NMR spectroscopy. Langmuir, the American Chemical Society Journal of Surfaces and Colloids 18: 3396-3398 (en collaboration avec l'Université de Haute Alsace)
48. Marchal R, Chaboche D, Douillard R, Jeandet P (2002) Influence of lysozyme on Champagne base wine foaming properties. Journal of Agricultural and Food Chemistry 50: 1420-1428
47. Liger-Belair G, Jeandet P (2002) Effervescence in a glass of Champagne: A bubble story. Europhysics News 33: 10-14
46. Liger-Belair G, Vignes-Adler M, Voisin C, Robillard B, Jeandet P (2002) Kinetics of gas discharging in a glass of champagne: The role of nucleation sites. Langmuir, the American Chemical Society Journal of Surfaces and Colloids 18: 1294-1301
45. Marchal R, Marchal-Delahaut L, Lallement A, Jeandet P (2002) Wheat gluten used as a clarifying agent of red wines. Journal of Agricultural and Food Chemistry 50: 177-184 |
200144. Maujean A (2001) La chimie du soufre dans les moûts et les vins. International Journal of Vine and Wine Sciences 35: 171-194
43. Desportes C, Charpentier M, Duteurtre B, Maujean A, Duchiron M (2001) Isolation, identification and organoleptic characterization of low-molecular-weight peptides from wine. American Journal of Enology and Viticulture 52: 376-380 (en collaboration avec le Laboratoire de Microbiologie Industrielle, Université de Reims)
42. Vasserot Y, Pitois C, Jeandet P (2001) Protective effect of a composite cork stopper on Champagne wine pollution with 2,4,6-trichloroanisole. American Journal of Enology and Viticulture 52: 280-281
41. Marchal R, Tabary I, Valade M, Moncomble D, Viaud L, Robillard B, Jeandet P (2001) Effects of Botrytis cinerea infection on Champagne wine foaming properties. Journal of the Science of Food and Agriculture 81: 1371-1378
40. Liger-Belair G, Lemaresquier H, Duteurtre B, Robillard B, Jeandet P (2001) The secret of fizz in Champagne wines: A phenomenological study. American Journal of Enology and Viticulture 52: 88-92
39. Liger-Belair G, Robillard B, Vignes-Adler M, Jeandet P (2001) Flower-shaped structures around bubbles collapsing in a bubble mono-layer. Comptes Rendus de l'Académie des Sciences, Série IV (Physique-Astrophysique), note présentée par PG De Gennes 2: 775-780
38. Vasserot Y, Jacopin C, Jeandet P (2001) Effect of bottle capacity and bottle-cap permeability to oxygen on dimethylsulfide formation in Champagne wines during ageing on the lees. American Journal of Enology and Viticulture 52: 54-55
37. Moriarty J, Harmon R, Weston LA, Bessis R, Breuil AC, Adrian M, Jeandet P (2001) Resveratrol content of two Californian table grape cultivars. Vitis 40: 43-44 (en collaboration avec les Universités de Bourgogne, de Cornell et du Kentucky)
36. Puff N, Marchal R, Aguié-Béghin V, Douillard R (2001) Is grape invertase a major component of the adsorption layer formed at the air/champagne wine interface? Langmuir, the American Chemical Society Journal of Surfaces and Colloids 17: 2206-2212 (en collaboration avec l'INRA de Reims)
35. Vasserot Y, Jacopin C, Jeandet P (2001) Effect of bottle capacity and bottle-cap permeability to oxygen in dimethylsulfide enrichment of champagne wines during ageing on lees. American Journal of Enology and Viticulture 52: 54-55
34. Simon A, Gougeon RD, Paillaud JL, Valtchev V, Kessler H (2001) Characterisation of the acidity of Mu-14 by solid state NMR and NH3-STD. Physical Chemistry Chemical Physics 3 : 867-872 (en collaboration avec l'Université de Haute Alsace) |
200033. Péron N, Cagna A, Valade M, Marchal R, Maujean A, Robillard B, Aguié-Béghin V, Douillard R (2000) Characterization by drop tensiometry and by ellipsometry of the adsorption layer formed at the air/Champagne wine interface. Advances in Colloid and Interface Science 88: 19-36 (en collaboration avec l'INRA de Reims)
32. Jeandet P, Lenfant JC, Caillet MM, Liger-Belair G, Vasserot Y, Marchal R (2000) Contribution to the study of the remuage procedure in Champagne wine production: Identification of voltigeurs (particles in suspension in the wine). American Journal of Enology and Viticulture 51: 418-419
31. Dartiguenave C, Jeandet P, Maujean A (2000) Study of the contribution of the major organic acids of wine to the buffering capacity of wine in model solutions. American Journal of Enology and Viticulture 51: 352-356
30. Dartiguenave C, Jeandet P, Maujean A (2000) Changes in the buffering capacity of model solutions of 40 mM tartaric or malic acids in relation to amino acids. American Journal of Enology and Viticulture 51: 347-351
29. Adrian M, Jeandet P, Douillet-Breuil AC, Tesson L, Bessis R (2000) Stilbene content of mature Vitis vinifera berries in response to UV-C elicitation. Journal of Agricultural and Food Chemistry 48: 6103-6105 (en collaboration avec l'Université de Bourgogne)
28. Pripis-Nicolau L, De Revel G, Bertrand A, Maujean A (2000) Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions. Journal of Agricultural and Food Chemistry 48: 3761-3766 (en collaboration avec l'Université de bordeaux II)
27. Desportes C, Charpentier M, Duteurtre B, Maujean A, Duchiron M (2000) Liquid chromatography fractionation of small peptides from wine. Journal of Chromatography A, 893: 281-291 (en collaboration avec le Laboratoire de Microbiologie Industrielle, Université de Reims)
26. Jeandet P, Adrian M, Breuil AC, Sbaghi M, Debord S, Bessis R, Weston LA, Harmon R (2000) Chemical induction of phytoalexin synthesis in grapevines: Application to the control of grey mould (Botrytis cinerea Pers.) in the vineyard. Acta Horticulturae 528: 591-596
25. Marchal R, Chaboche D, Marchal-Delahaut L, Gerland C, Gandon JP, Jeandet P (2000) Detection and quantification of lysozyme in Champagne wines. Journal of Agricultural and Food Chemistry 48: 3225-3231
24. Adrian M, Jeandet P, Breuil AC, Levite D, Debord S, Bessis R (2000) Assay of resveratrol and derivated stilbenes in wines by direct injection high performance liquid chromatography. American Journal of Enology and Viticulture 51: 37-41 (en collaboration avec l'Université de Bourgogne)
23. Note sur le site internet de la revue Nature (Science Update): http://www.nature.com/nsu/000302/000302-8.html
22. Liger-Belair G, Marchal R, Robillard B, Dambrouck T, Maujean A, Vignes-Adler M, Jeandet P (2000) On the velocity of expanding spherical gas bubbles rising in line in supersaturated hydroalcoholic solutions: Application to bubble trains in carbonated beverages. Langmuir, the American Chemical Society Journal of Colloids and Surfaces 16: 1889-1895 |
199921. Breuil AC, Jeandet P, Adrian M, Bessis R (1999) Changes in the phytoalexin content of various Vitis spp. in response to Ultraviolet C elicitation. Journal of Agricultural and Food Chemistry 47: 4456-4461 (en collaboration avec l'Université de Bourgogne)
20. Liger-Belair G, Marchal R, Robillard B, Vignes-Adler M, Maujean A, Jeandet P (1999) Study of effervescence in a glass of Champagne: Frequency of bubble formation, growth rates and velocity of rising bubles. American Journal of Enology and Viticulture 50: 317-323
19. Berthier L, Marchal R, Debray H, Bonnet E, Jeandet P, Maujean A (1999) Isolation of isolectins from Vitis vinifera (cv Chardonnay) grapes. Journal of Agricultural and Food Chemistry 47: 2193-2197
18. Derckel JP, Baillieul F, Manteau S, Audran JC, Haye B, Lambert L, Legendre L (1999) Differential induction of grapevine defences by two strains of Botrytis cinerea. Phytopathology 89: 197-203 (en collaboration avec l'EBBMP, Université de Reims)
17. Breuil AC, Jeandet P, Chopin F, Adrian M, Pirio N, Meunier P, Bessis R (1999) Characterization of a pterostilbene dehydrodimer produced by laccase of Botrytis cinerea. Phytopathology 89: 298-302 (en collaboration avec l'Université de Bourgogne) |
199816. Marchal R, Maujean A, Guerin H (1998) Les bentonites : caractéristiques physico-chimiques et applications oenologiques. International Journal of Vine and Wine Sciences, N° Spécial: 75-83
15. Marchal R, Berthier L, Legendre L, Marchal-Delahaut L, Jeandet P, Maujean A (1998) Effects of Botrytis cinerea infection on the must protein electrophoretic characteristics. Journal of Agricultural and Food Chemistry 46: 4945-4949
14. Adrian M, Rajei H, Jeandet P, Veneau J, Bessis R (1998) Resveratrol oxidation in Botrytis cinerea conidia. Phytopathology 88: 472-474 (en collaboration avec l'Université de Bourgogne)
13. Breuil AC, Adrian M, Pirio N, Meunier P, Bessis R, Jeandet P (1998) Metabolism of stilbene phytoalexins by Botrytis cinerea: 1. Characterization of a resveratrol dehydrodimer. Tetrahedron Letters 39: 537-540 (en collaboration avec l'Université de Bourgogne) |
199712. Jeandet P, Breuil AC, Adrian M, Weston LA, Debord S, Meunier P, Maume G, Bessis R (1997) HPLC analysis of grapevine phytoalexins coupling photodiode array detection and fluorometry. Analytical Chemistry 69: 5172-5177 (en collaboration avec l'Université de Bourgogne)
11. Palacios S, Vasserot Y, Maujean A (1997) Evidence of sulfur products adsorption by yeast lees. American Journal of Enology and Viticulture 48: 525-526
10. Vasserot Y, Caillet S, Maujean A. Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters. American Journal of Enology and Viticulture 48: 433-437
9. Nedjma M (1997) Influence of complex media composition, Cognac’s brandy or Cognac, on the gas chromatography analysis of volatile sulfur compounds- Preliminary results of the matrix effect. American Journal of Enology and Viticulture 48: 333-338
8. Marchal R, Seguin V, Maujean A (1997) Quantification of interferences in the direct measurement of proteins in wines from the Champagne region using the Bradford method. American Journal of Enology and Viticulture 48: 303-309
7. Berbezy P, Legendre L, Maujean A (1997) Alpha-amylase isoform pattern changes during the winter season in the winter-resting stem internodes of Vitis vinifera. Plant Physiology and Biochemistry 35: 685-691 |
19966. Nedjma M, Hoffmann N (1996) Hydrogene sulfite reactivity with thiols in the presence of copper (II) in hydroalcoholic solutions or Cognac brandies: Formation of symmetrical and unsymmetrical dialkyltrisulfites. Journal of Agricultural and Food Chemistry 44: 3935-3938
5. Marchal R, Bouquelet S, Maujean A (1996) Purification and partial biochemical characterization of glycoproteins in a Champenois Chardonnay wine. Journal of Agricultural and Food Chemistry 44: 1716-1722
4. Berthier L, Marchal R, Maujean A (1996) Comparaison des activités pectolytiques et protéolytiques de six préparations commerciales clarifiantes. Incidence des activités enzymatiques secondaires sur les protéines de moûts champenois. International Journal of Vine and Wine Sciences 30: 103-111
3. Berbezy P, Legendre L, Maujean A (1996) Purification and characterization of alpha-amylase from vine inter-nodes. Plant Physiology and Biochemistry 34: 353-361 |
19952. Nedjma M, Maujean A (1995) Improved chromatographic analysis of volatile sulfur compounds by the static headspace technique on water-alcohol solutions and brandies with chemiluminescence detection. Journal of Chromatography A, 704: 495-502
1. Marchal R, Barret J, Maujean A (1995) Relations entre les caractéristiques physico-chimiques d'une bentonite et son pouvoir d'adsorption. International Journal of Vine and Wine Sciences 29: 27-42 |
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