1. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?. (30th August 2021) Authors: Apolinar-Valiente, Rafael; Salmon, Thomas; Williams, Pascale; Nigen, Michaël; Sanchez, Christian; Doco, Thierry; Marchal, Richard Journal: Food chemistry Issue: Volume 354(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates. (October 2015) Authors: Lopez-Torrez, Lizeth; Nigen, Michaël; Williams, Pascale; Doco, Thierry; Sanchez, Christian Journal: Food hydrocolloids Issue: Volume 51(2015:Sep.) Page Start: 41 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of polysaccharide extracts recovered from different grape and winemaking products. (July 2022) Authors: Canalejo, Diego; Guadalupe, Zenaida; Martínez-Lapuente, Leticia; Ayestarán, Belén; Pérez-Magariño, Silvia; Doco, Thierry Journal: Food research international Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines. (1st October 2017) Authors: Jégou, Sandrine; Hoang, Duc An; Salmon, Thomas; Williams, Pascale; Oluwa, Solomen; Vrigneau, Céline; Doco, Thierry; Marchal, Richard Journal: Food chemistry Issue: Volume 232(2017) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. (16th April 2023) Authors: Boulet, Jean-Claude; Abi-Habib, Elissa; Carrillo, Stéphanie; Roi, Stéphanie; Veran, Fréderic; Verbaere, Arnaud; Meudec, Emmanuelle; Rattier, Anais; Ducasse, Marie-Agnès; Jørgensen, Bodil; Hansen, Jeanett; Gall, Sophie Le; Poncet-Legrand, Céline; Cheynier, Véronique; Doco, Thierry; Vernhet, Aude Journal: Food chemistry Issue: Volume 406(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fractionation of Acacia seyal gum by ion exchange chromatography. (January 2020) Authors: Apolinar-Valiente, Rafael; Williams, Pascale; Nigen, Michaël; Tamayo, Veronica Mejia; Doco, Thierry; Sanchez, Christian Journal: Food hydrocolloids Issue: Volume 98(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments. (15th December 2020) Authors: Abi‐Habib, Elissa; Poncet‐Legrand, Céline; Roi, Stéphanie; Carrillo, Stéphanie; Doco, Thierry; Vernhet, Aude Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 8(2021) Page Start: 3257 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review. (1st October 2021) Authors: Rigou, Peggy; Mekoue, Julie; Sieczkowski, Nathalie; Doco, Thierry; Vernhet, Aude Journal: Food chemistry Issue: Volume 358(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls. (9th December 2021) Authors: Abi‐Habib, Elissa; Vernhet, Aude; Roi, Stéphanie; Carrillo, Stéphanie; Jørgensen, Bodil; Hansen, Jeanett; Doco, Thierry; Poncet‐Legrand, Céline Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 8(2022) Page Start: 3379 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Improvement of the foamability of sparkling base wines by the addition of Acacia gums. (30th May 2020) Authors: Apolinar-Valiente, Rafael; Salmon, Thomas; Williams, Pascale; Nigen, Michaël; Sanchez, Christian; Marchal, Richard; Doco, Thierry Journal: Food chemistry Issue: Volume 313(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗