Sommerer N - Search Results

1

UHPLC-Q-Orbitrap /MS² identification of (+)-Catechin oxidation reaction dimeric products in red wines and grape seed extracts.

Deshaies S, Sommerer N, Garcia F, Mouls L, Saucier C. Deshaies S, et al. Among authors: sommerer n. Food Chem. 2022 Jul 15;382:132505. doi: 10.1016/j.foodchem.2022.132505. Epub 2022 Feb 19. Food Chem. 2022. PMID: 35248832

2

Comprehensive study of condensed tannins by ESI mass spectrometry: average degree of polymerisation and polymer distribution determination from mass spectra.

Mouls L, Mazauric JP, Sommerer N, Fulcrand H, Mazerolles G. Mouls L, et al. Among authors: sommerer n. Anal Bioanal Chem. 2011 Apr;400(2):613-23. doi: 10.1007/s00216-011-4751-7. Epub 2011 Feb 26. Anal Bioanal Chem. 2011. PMID: 21359577

3

How to gain insight into the polydispersity of tannins: a combined MS and LC study.

Mouls L, Hugouvieux V, Mazauric JP, Sommerer N, Mazerolles G, Fulcrand H. Mouls L, et al. Among authors: sommerer n. Food Chem. 2014 Dec 15;165:348-53. doi: 10.1016/j.foodchem.2014.05.121. Epub 2014 Jun 2. Food Chem. 2014. PMID: 25038686

4

A High-Throughput UHPLC-QqQ-MS Method for Polyphenol Profiling in Rosé Wines.

Lambert M, Meudec E, Verbaere A, Mazerolles G, Wirth J, Masson G, Cheynier V, Sommerer N. Lambert M, et al. Among authors: sommerer n. Molecules. 2015 Apr 30;20(5):7890-914. doi: 10.3390/molecules20057890. Molecules. 2015. PMID: 25942371 Free PMC article.

5

A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC-DAD-ESI-MS(n).

Vallverdú-Queralt A, Meudec E, Ferreira-Lima N, Sommerer N, Dangles O, Cheynier V, Le Guernevé C. Vallverdú-Queralt A, et al. Among authors: sommerer n. Food Chem. 2016 May 15;199:902-10. doi: 10.1016/j.foodchem.2015.12.089. Epub 2015 Dec 24. Food Chem. 2016. PMID: 26776050

6

Targeted filtering reduces the complexity of UHPLC-Orbitrap-HRMS data to decipher polyphenol polymerization.

Vallverdú-Queralt A, Meudec E, Eder M, Lamuela-Raventos RM, Sommerer N, Cheynier V. Vallverdú-Queralt A, et al. Among authors: sommerer n. Food Chem. 2017 Jul 15;227:255-263. doi: 10.1016/j.foodchem.2017.01.106. Epub 2017 Jan 22. Food Chem. 2017. PMID: 28274430

7

The kinetics of oxygen and SO₂ consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

Carrascón V, Vallverdú-Queralt A, Meudec E, Sommerer N, Fernandez-Zurbano P, Ferreira V. Carrascón V, et al. Among authors: sommerer n. Food Chem. 2018 Feb 15;241:206-214. doi: 10.1016/j.foodchem.2017.08.090. Epub 2017 Aug 30. Food Chem. 2018. PMID: 28958520

8

Quantification of hydroxycinnamic derivatives in wines by UHPLC-MRM-MS.

Ferreira-Lima N, Vallverdú-Queralt A, Meudec E, Pinasseau L, Verbaere A, Bordignon-Luiz MT, Le Guernevé C, Cheynier V, Sommerer N. Ferreira-Lima N, et al. Among authors: sommerer n. Anal Bioanal Chem. 2018 Jun;410(15):3483-3490. doi: 10.1007/s00216-017-0759-y. Epub 2017 Dec 18. Anal Bioanal Chem. 2018. PMID: 29256073

9

Characterization of new flavan-3-ol derivatives in fermented cocoa beans.

Fayeulle N, Vallverdu-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N. Fayeulle N, et al. Among authors: sommerer n. Food Chem. 2018 Sep 1;259:207-212. doi: 10.1016/j.foodchem.2018.03.133. Epub 2018 Mar 29. Food Chem. 2018. PMID: 29680045

10

Multi-block classification of chocolate and cocoa samples into sensory poles.

Biancolillo A, Preys S, Gaci B, Le-Quere JL, Laboure H, Deuscher Z, Cheynier V, Sommerer N, Fayeulle N, Costet P, Hue C, Boulanger R, Alary K, Lebrun M, Christine Lahon M, Morel G, Maraval I, Davrieux F, Roger JM. Biancolillo A, et al. Among authors: sommerer n. Food Chem. 2021 Mar 15;340:127904. doi: 10.1016/j.foodchem.2020.127904. Epub 2020 Aug 25. Food Chem. 2021. PMID: 32890856

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