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Tristan Richard

University of Bordeaux

138

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3907

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Anthocyanins Promote Learning through Modulation of Synaptic Plasticity Related Proteins in an Animal Model of Ageing.

2021 Antioxidants
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1H-NMR Metabolomics as a Tool for Winemaking Monitoring

2021 Molecules
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Analysis of individual anthocyanins, flavanols, flavonols and other polyphenols in Pistacia lentiscus L. fruits during ripening

2021 Journal of Food Composition and Analysis
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Chemical process to improve natural grapevine-cane extract effectivity against powdery mildew and grey mould

2021 OENO One
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Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells

2021 Foods
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Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review

2021 Trends in Food Science and Technology
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Encapsulation of ε-Viniferin into Multi-Lamellar Liposomes: Development of a Rapid, Easy and Cost-Efficient Separation Method to Determine the Encapsulation Efficiency

2021 Pharmaceutics
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Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation

2021 Food Chemistry
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Voltammetric Behavior, Flavanol and Anthocyanin Contents, and Antioxidant Capacity of Grape Skins and Seeds during Ripening (Vitis vinifera var. Merlot, Tannat, and Syrah).

2020 Antioxidants
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Characterization of Stilbene Composition in Grape Berries from Wild Vitis Species in Year-To-Year Harvest.

2020 Journal of Agricultural and Food Chemistry
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