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57篇 您的检索式：作者名="Fulcrand"

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	题名	作者	年代	出处	被引量
1	Effect of oxygenation on polyphenol changes occurring in the course of wine-making显示文摘	Atanasova V Fulcrand H Cheynier V	2002	Analytica Chemica Acta2002，458，：	1
2	First confirmation in red wine of products resulting from direct anthocyanintannin reactions显示文摘	Fulcrand H Labarbe B	2000	J Sci Food Agric2000，80，：	1
3	Effect of oxy- genation on polyphenol changes occurring in the course of winemaking 显示文摘	ATANASOVA V FULCRAND H CHEYNIER V	2002	Analytica Chimica Acta2002，458，1：	1
4	First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions 显示文摘	REMY S FULCRAND H LABARBE B	2000	J Sci Food Agric2000，80，：	1
5	Study on the acetaldehyde induced condensation of (-)-epicatechin and malvidin-O- glucoside in a model solution system显示文摘	ES-SAFI N E FULCRAND H CHEYNIER V	1999	J Agric Food Chem1999，47，5：	1
6	Stability and color of unreported wine anthocyanin-derived pigments显示文摘	Fulcrand H Souquet J M	1996	J Food Sci1996，61，5：	1
7	Mechanisms of anthocyanin degradation in grape must-like model solution显示文摘	SARNI P FULCRAND H SOUILLOL V	1995	Journal of the Science of Food and Agriculture1995，69，：	1
8	A new class of wine pigments generated by reaction between pyruvic acid and grape antho- cyanins 显示文摘	Fulcrand H Benabdeljalil C Rigaud J	1998	PIytochemistay1998，47，7：	1
9	Effect of oxygenation on polyphenol changes occurring in the course of wine-making显示文摘	Vessela Atanasova Helene Fulcrand Veronique Cheynier	2002	Analytica Chimica Acta2002，458，：	1
10	First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions显示文摘	Remy S Fulcrand H Labarbe B	2000	J Sci Food Agric2000，80，：	1
11	Phenolic reactions during wine making and aging显示文摘	Fulcrand	2006	American Joural of Enology and Viticulture2006，3，57：	1
12	Study on the acetaldehyde induced condensation of (-)-epicatechin and malvidin-O-glucoside in a model solution system显示文摘	Es-Sari N-E Fulcrand H Cheynier V	1999	J Agric Food Chem1999，47，：	1
13	Direct mass spectrometry approaches to characterize polyphenol composition of complex samples 显示文摘	FULCRAND H MANE C PREYS S	2010	J Pharm Biomed Anal2010，51，2：	1
14	ESI-MS analysis of polyphenolic oligomers and polymers显示文摘	Cheynier V Doco T Fulcrand H	1997	Analusis1997，25，：	1
15	Phenolic reactions during winemaking and aging显示文摘	Fulcrand H Duefias M Salas E		American Journal of Enology and Viticulture0，57，：	1
16	Effect of oxygenation on polyphenol changes occurring in the course of wine-making显示文摘	Atanasova V Fulcrand H cheynier V	2002	Analytica Chimica Acta2002，458，：	1
17	Mechanisms of anthocyanin degradation in grape must-like model solution显示文摘	Sarni P Fulcrand H Souillol V	1995	J Sci Food Agri1995，69，3：	1
18	l First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions显示文摘	Sophie Remy Helene Fulcrand BenoitLabarbe et a	2000	Sci Food Agric2000，80，：	1
19	Characterization of compounds obtained by chemical oxidation of caffeic acid in acidic conditions显示文摘	Fulcrand H Cheminat A Brouillard R	1994	Phytochemistry1994，35，：	1
20	Study of wine tannin oligomers by on-line liquid chromatography electrospray ionization mass spectrometry显示文摘	Fulcrand H Remy S Souguet J M	1999	J Agric Food Chem1999，47，：	1

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