1. Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard. (November 2020) Authors: Gabrielli, Mario; Englezos, Vasileios; Rolle, Luca; Río Segade, Susana; Giacosa, Simone; Cocolin, Luca; Paissoni, Maria Alessandra; Lambri, Milena; Rantsiou, Kalliopi; Maury, Chantal Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Highlighting protein fining residues in a model red wine. (1st May 2019) Authors: Maury, Chantal; Sarni-Manchado, Pascale; Cheynier, Veronique Journal: Food chemistry Issue: Volume 279(2019) Page Start: 272 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents. (October 2016) Authors: Maury, Chantal; Sarni-Manchado, Pascale; Poinsaut, Philippe; Cheynier, Véronique; Moutounet, Michel Journal: Food hydrocolloids Issue: Volume 60(2016:Oct.) Page Start: 598 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents. (October 2016) Authors: Maury, Chantal; Sarni-Manchado, Pascale; Poinsaut, Philippe; Cheynier, Véronique; Moutounet, Michel Journal: Food hydrocolloids Issue: Volume 60(2016:Oct.) Page Start: 598 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Modeling desorption isotherms and thermodynamic properties of Italia grapes. Issue 10 (13th July 2020) Authors: Khiari, Ramla; Zemni, Hassène; Maury, Chantal; Mihoubi, Daoued Journal: Journal of food processing and preservation Issue: Volume 44:Issue 10(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Phenolic compounds limit or promote oxidative degradation of pectin related to iron-H2O2 ratio. (May 2020) Authors: Vidot, Kévin; Maury, Chantal; Siret, René; Lahaye, Marc Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 125(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine. (June 2019) Authors: Giacosa, Simone; Gabrielli, Mario; Torchio, Fabrizio; Río Segade, Susana; Moar Grobas, Ana Maria; Ricauda Aimonino, Davide; Gay, Paolo; Gerbi, Vincenzo; Maury, Chantal; Rolle, Luca Journal: Food research international Issue: Volume 120(2019) Page Start: 235 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development. (20th March 2013) Authors: Letaief, Hend; Maury, Chantal; Symoneaux, Ronan; Siret, René Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 10(2013:Aug. 15) Page Start: 2531 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗