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Curriculum Vitae - N. ES-SAFI - .

Page : 11

47

Es-Safi, N.;

Cheynier, V.; Moutounet, M. (

2002

). Role of aldehydic derivatives

in the condensation of phenolic compounds with emphasis on the sensorial

properties of fruit-derived foods.

Journal of Agricultural and Food Chemistry

,

50

, 5571-5585.

48

Es-Safi, N.;

Le Guernevé, C.;

Cheynier, V.;

Moutounet, M. (

2002

). 2D NMR

analysis for unambiguous structural elucidation of phenolic compounds

formed through reaction between (+)-catechin and glyoxylic acid.

Magnetic

Resonance in Chemistry

,

40

, 693-704.

49

Es-Safi, N.;

Cheynier, V.;

Moutounet, M. (

2002

). Role of aldehydes in the

condensation of phenolic compounds with emphasis on food organoleptic

properties.

Polyphenols Communications

, 577-578.

50

Es-Safi, N.;

Cheynier, V.; Moutounet, M. (

2000

). Study of the reactions between

(+)-catechin and furfural derivatives in the presence or absence of

anthocyanins and their implication in food color change.

Journal of Agricultural

and Food Chemistry

,

48

, 5946-5954.

51

Es-Safi, N.;

Le Guernevé, C.; Cheynier, V.; Moutounet, M. (

2000

). New phenolic

compounds formed by evolution of (+)-catechin and glyoxylic acid in

hydroalcoholic solution and their implication in color changes of grape-

derived foods.

Journal of Agricultural and Food Chemistry

,

48

, 4233-4240.

52

Es-Safi, N.;

Le Guernevé, C.; Cheynier, V.; Moutounet, M. (

2000

). New phenolic

compounds obtained by evolution of (+)-catechin and glyoxylic acid in

hydroalcoholic medium.

Tetrahedron Letters

,

41

, 1917-1921.

53

Es-Safi NE

, Le Guernevé, C

.;

Fulcrand, H.;

Cheynier, V.; Moutounet, M. (

2000

).

Xanthylium salts formation involved in wine colour changes.

International

Journal of Food Science and Technology

,

35

, 63-74.

54

Es-Safi, N.;

Le Guernevé, C.; Labarbe Benoit, Fulcrand, H.;

Cheynier, V.;

Moutounet, M. (

1999

). Structure of a new xanthylium salt derivative.

Tetrahedron Letters

,

40

, 5869-5872.

55

Cheynier, V.;

Es-Safi, N.;

Fulcrand, H. (

1999

). Structure and colour properties of

anthocyanins and related pigments.

In

The Proceedings of the first International

Congress Pigments in food Technology

(edited by M. I. Minguez Mosquera, M.

Jaren Galan & D. Hornero Mendez), Sevilla Spain March 24-26, 23-35.

56

Es-Safi, N.;

Fulcrand, H.;

Cheynier, V.;

Moutounet, M. (

1999

). Competition

between

(+)-catechin

and

(-)-epicatechin

in

acetaldehyde-induced

polymerization of flavanols.

Journal of Agricultural and Food Chemistry

,

47

, 2088-

2095.

57

Es-Safi, N.;

Fulcrand, H.;

Cheynier, V.;

Moutounet, M. (

1999

). Studies on the

acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-

glucoside in a model solution system.

Journal of Agricultural and Food Chemistry

,

47

, 2096-2101.

58

Es-Safi, N.;

Le Guernevé, C.; Fulcrand, H.;

Cheynier, V.; Moutounet, M. (

1999

).

New Polyphenolic Compounds with Xanthylium Skeletons Formed Through

Reaction between (+)-Catechin and Glyoxylic Acid.

Journal of Agricultural and

AOAC OMB Meeting Book

182