Vallverdú-Queralt A - Search Results

1

The Effects of Differentiated Organic Fertilization on Tomato Production and Phenolic Content in Traditional and High-Yielding Varieties.

González-Coria J, Lozano-Castellón J, Jaime-Rodríguez C, Olmo-Cunillera A, Laveriano-Santos EP, Pérez M, Lamuela-Raventós RM, Puig J, Vallverdú-Queralt A, Romanyà J. González-Coria J, et al. Antioxidants (Basel). 2022 Oct 28;11(11):2127. doi: 10.3390/antiox11112127. Antioxidants (Basel). 2022. PMID: 36358499 Free PMC article.

2

A Fast and Robust UHPLC-MRM-MS Method to Characterize and Quantify Grape Skin Tannins after Chemical Depolymerization.

Pinasseau L, Verbaere A, Roques M, Meudec E, Vallverdú-Queralt A, Terrier N, Boulet JC, Cheynier V, Sommerer N. Pinasseau L, et al. Molecules. 2016 Oct 21;21(10):1409. doi: 10.3390/molecules21101409. Molecules. 2016. PMID: 27775674 Free PMC article.

3

Cultivar Diversity of Grape Skin Polyphenol Composition and Changes in Response to Drought Investigated by LC-MS Based Metabolomics.

Pinasseau L, Vallverdú-Queralt A, Verbaere A, Roques M, Meudec E, Le Cunff L, Péros JP, Ageorges A, Sommerer N, Boulet JC, Terrier N, Cheynier V. Pinasseau L, et al. Front Plant Sci. 2017 Oct 27;8:1826. doi: 10.3389/fpls.2017.01826. eCollection 2017. Front Plant Sci. 2017. PMID: 29163566 Free PMC article.

4

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. 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

5

Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols.

Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N. Fayeulle N, et al. J Agric Food Chem. 2019 Mar 6;67(9):2723-2731. doi: 10.1021/acs.jafc.8b06456. Epub 2019 Feb 20. J Agric Food Chem. 2019. PMID: 30761902

6

Synthesis, Identification, and Structure Elucidation of Adducts Formed by Reactions of Hydroxycinnamic Acids with Glutathione or Cysteinylglycine.

Ferreira-Lima N, Vallverdú-Queralt A, Meudec E, Mazauric JP, Sommerer N, Bordignon-Luiz MT, Cheynier V, Le Guernevé C. Ferreira-Lima N, et al. J Nat Prod. 2016 Sep 23;79(9):2211-22. doi: 10.1021/acs.jnatprod.6b00279. Epub 2016 Sep 12. J Nat Prod. 2016. PMID: 27616743

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. 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. 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

Improved characterization of tomato polyphenols using liquid chromatography/electrospray ionization linear ion trap quadrupole Orbitrap mass spectrometry and liquid chromatography/electrospray ionization tandem mass spectrometry.

Vallverdú-Queralt A, Jáuregui O, Medina-Remón A, Andrés-Lacueva C, Lamuela-Raventós RM. Vallverdú-Queralt A, et al. Rapid Commun Mass Spectrom. 2010 Oct 30;24(20):2986-92. doi: 10.1002/rcm.4731. Rapid Commun Mass Spectrom. 2010. PMID: 20872631

10

Changes in phenolic content of tomato products during storage.

Vallverdú-Queralt A, Arranz S, Medina-Remón A, Casals-Ribes I, Lamuela-Raventós RM. Vallverdú-Queralt A, et al. J Agric Food Chem. 2011 Sep 14;59(17):9358-65. doi: 10.1021/jf202140j. Epub 2011 Aug 22. J Agric Food Chem. 2011. PMID: 21819081

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