About: Véronique Cheynier

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An Entity of Type : foaf:Person, within Data Space : data.idref.fr associated with source document(s)

Attributes	Values
type	Person
sameAs	Cheynier, Véronique (19..-....) Cheynier, Véronique (19..-....) Cheynier, Véronique (19..-....) Cheynier, Véronique (19..-....)
Life Event	http://www.idref.fr/087750775/birth
preferred label	Cheynier, Véronique (19..-....)
name	Véronique Cheynier
dbpedia-owl:citizenship	http://sws.geonames.org/3017382/
Language	http://lexvo.org/id/iso639-3/fra
isni:identifierValid	0000000005419530
Given name	Véronique
familyName	Cheynier
note	Directeur d'une thèse de doctorat en Sciences à l'Ecole nationale supérieure agronomique (ENSA) de Montpellier
gender	female
ORCID iD	0000-0001-7759-284X
Scopus ID	7005183969
is sameAs of	Cheynier, Véronique (19..-....) Cheynier, Véronique (19..-....) Cheynier, Véronique (19..-....) Cheynier, Véronique (19..-....)
is Thesis advisor of	http://www.sudoc.fr/157247449/id http://www.sudoc.fr/13776605X/id http://www.sudoc.fr/165062282/id Impact des enzymes de macération sur la composition en polysaccharides et en polyphénols des vins rouges, étude de l'évolution de ces composés en solution modèle vin http://www.sudoc.fr/05378684X/id http://www.sudoc.fr/12827543X/id http://www.sudoc.fr/120784203/id http://www.sudoc.fr/196816572/id http://www.sudoc.fr/087749947/id http://www.sudoc.fr/129417483/id http://www.sudoc.fr/126782245/id http://www.sudoc.fr/120678438/id http://www.sudoc.fr/153630809/id Réactions des composés phénoliques dans les vins rouges induites par la technique de micro-oxygénation, caractérisation de nouveaux produits de condensation des anthocyanes avec l'acétaldéhyde http://www.sudoc.fr/246809914/id http://www.sudoc.fr/272302430/id http://www.sudoc.fr/246526017/id http://www.sudoc.fr/25839076X/id Etude des phénomènes impliqués dans les étapes de collage en oenologie http://www.sudoc.fr/247128481/id Les tannins du vin rouge, caractérisation de structures natives et dérivées http://www.sudoc.fr/066786886/id http://www.sudoc.fr/247061107/id
is Contributor of	Divergent effects of quercetin conjugates on angiogenesis
is Praeses of	http://www.sudoc.fr/26928480X/id http://www.sudoc.fr/253495660/id
is Author of	Characterization of a Colorless Anthocyanin−Flavan-3-ol DimerContaining Both Carbon−Carbon and Ether InterflavanoidLinkages by NMR and Mass Spectrometry New insight into the genetics of color in grape Complex carbohydrates of red wine: characterization of the extreme diversity of neutral oligosaccharides by ESI-MS. Two shikimate dehydrogenases,VvSDH3andVvSDH4, are involved in gallic acid biosynthesis in grapevine Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time Influence of the glycosylation of human salivary proline-rich proteins on their interactions with condensed tannins Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses New phenolic compounds obtained by evolution of (+)- Catechin and glyoxylic acid in hydroalchoholic medium Effects of black tea, green tea and wine extracts on intestinal carcinogenesis induced by azoxymethane in F344 rats Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling Fractionation and characterization of polyphenolic compounds and macromolecules in red wine by asymmetrical flow field-flow fractionation Decreasing the complexity of UHPLC-HR/AM-MS data by targeted Kendrick mass defect filtering and 3D Van Krevelen representation strategies to monitor wine polyphenol polymerisation The tannosome is an organelle forming condensed tannins in the chlorophyllous organs of Tracheophyta. Effect of Flash Release Treatment on Phenolic Extraction andWine Composition Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and polyphenol oxidase Binding site of different tannins on a human salivary proline-rich protein evidenced by dissociative photoionization tandem mass spectrometry Association genetic studies in grape Characterization of thermally assisted hydrolysis and methylation products of polyphenols from modern and archaelogical vine derivatives using gas chromatography/mass spectrometry Proline-Rich Salivary Proteins Have Extended Conformations A fast and robust UHPLC-MRM-MS method to characterize and quantify grape skin tannins after chemical depolymerization Multi-block classification of chocolate and cocoa samples into sensory poles Electrospray contribution to structural analysis of condensed tannin oligomers and polymers Direct mass spectrometry approaches to characterize polyphenol composition of complex samples Random reaction cascades of wine polyphenols Analyse quantitative des tanins du raisin : une nouvelle approche MRM rapide pour explorer la réponse métabolique de résistance à la sècheresse IBMP-Polypenol interactions: impact on volatility and sensory perception in model wine solution Two Vitis vinifera MATE proteins act as tonoplast acylated anthocyanin / H+ antiporters Localization of the binding site of different model tannins on the salivary PRP IB5 Complex carbohydrates of red wine : characterization of wine neutral oligosaccharides by hydrophilic interaction liquid chromatography coupled to ESI-MS Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry Cultivar diversity of grape polyphenol composition and changes in response to drought investigated by LC-MS based metabolomics Genetics determinism of wine astringency: highlight of a gene involved in the regulation of proanthocyanidin degree of polymerisation The secrets of astringency revealed through UV radiation Tannin interactions with a human basic salivary proline rich protein studied by mass spectrometry Wine tannins and pigments UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution: structural transformations and molecular complexation with chlorogenic acid Use of an experimental design approach for evaluation of key wine components on mouth-feel perception Photodissociation and dissociative photoionization mass spectrometry of proteins and noncovalent protein-ligand complexes. Phenolic Composition of Champagnes from Chardonnay andPinot Noir Vintages Silencing of the chalcone synthase gene in Casuarina glauca highlights the important role of flavonoids during nodulation Differential modulation of genotoxicity of food carcinogens by naturally occurring monomeric and dimeric polyphenolics Flavan-3-ol self-aggregation in model ethanolic solutions: incidence of polyphenol structure, ethanol content and ionic strenght High-throughput MS analysis for characterizing the phenolic composition and color of rose wines from around the world. Charaterization of new MYB genes potentially regulating anthocyanin synthesis in Vitis vinifera Quantitative fractionation of grape proanthocyanidins according to their degree of polymerization First evidence of acetaldehyde-induced anthocyanin polymerisation Evaluation of a pectin rince procedure for improving acidity, bitterness and astringency evaluation of red wines by a trained panel Polyphenols in foods are more complex than often thought First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries Le vin, 60 clés pour comprendre l'œnologie UV−Visible Spectroscopic Investigation of the8,8-Methylmethine Catechin-malvidin 3-Glucoside Pigments inAqueous Solution: Structural Transformations and MolecularComplexation with Chlorogenic Acid

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