Publications scientifiques de 2020

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Publications de 2020

1. Aja, I., Ruiz-Larrea, M.B., Courtois, A., Krisa, S., Richard, T., Ruiz-Sanz, J.I. 2020. Screening of Natural Stilbene Oligomers from Vitis vinifera for Anticancer Activity on Human Hepatocellular Carcinoma Cells. Antioxidants (Basel): 9. DOI: 10.3390/antiox9060469
2. Ansaldi, M., Boulanger, P., Brives, C., Debarbieux, L., Dufour, N., Froissart, R., Gandon, S., Le Henaff, C., Petit, M.A., Rocha, E., Torres-Barcelo, C. 2020a. Antibacterial applications of bacteriophages. Virologie (Montrouge): 24, 23-36. DOI: 10.1684/vir.2019.0805
3. Ansaldi, M., Boulanger, P., Brives, C., Debarbieux, L., Dufour, N., Froissart, R., Gandon, S., Le Henaff, C., Petit, M.A., Rocha, E., Torres-Barcelo, C. 2020b. A century of research on bacteriophages. Virologie (Montrouge): 24, 9-22. DOI: 10.1684/vir.2020.0809
4. Azib, L., Debbache-Benaida, N., Da Costa, G., Atmani-Kilani, D., Saidene, N., Bouguellid, G., Ourabah, A., Krisa, S., Richard, T., Atmani, D. 2020. Neuroprotective effects of Fraxinus angustifolia Vahl. bark extract against Alzheimer's disease. J Chem Neuroanat: 109, 101848. DOI: 10.1016/j.jchemneu.2020.101848
5. Borlin, M., Claisse, O., Albertin, W., Salin, F., Legras, J.L., Masneuf-Pomarede, I. 2020. Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity. Scientific reports: 10, 16214. DOI: 10.1038/s41598-020-73279-7
6. Börlin, M., Miot-Sertier, C., Vinsonneau, E., Becquet, S., Salin, F., Bely, M., Lucas, P., Albertin, W., Legras, J.-L., Masneuf-Pomarède, I. 2020. The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity. OENO One: 54, 335-42. DOI: 10.20870/oeno-one.2020.54.3.3105
7. Cameleyre, M., Madrelle, V., Lytra, G., Barbe, J.C. 2020. Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution. J Agric Food Chem: 68, 10808-14. DOI: 10.1021/acs.jafc.0c04200
8. Chaib, A., Decossas, M., Philippe, C., Claisse, O., Lambert, O., Marrec, C.L. 2020. Isolation and CryoTEM of Phages Infecting Bacterial Wine Spoilers. Bio Protoc: 10, e3801. DOI: 10.21769/BioProtoc.3801
9. Cheynier, V., Darriet, P., Mattivi, F. 2020. Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences. J Agric Food Chem: 68, 13291-93. DOI: 10.1021/acs.jafc.0c05905
10. Chira, K., Anguellu, L., Da Costa, G., Richard, T., Pedrot, E., Jourdes, M., Teissedre, P.L. 2020. New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting; Identification and Sensory Evaluation. Foods: 9. DOI: 10.3390/foods9101477
11. Cibrario, A., Miot-Sertier, C., Paulin, M., Bullier, B., Riquier, L., Perello, M.C., de Revel, G., Albertin, W., Masneuf-Pomarède, I., Ballestra, P., Dols-Lafargue, M. 2020a. Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability. Food Microbiology: 87. DOI: 10.1016/j.fm.2019.103379
12. Cibrario, A., Perello, M.C., Miot-Sertier, C., Riquier, L., de Revel, G., Ballestra, P., Dols-Lafargue, M. 2020b. Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis. Food Microbiol: 92, 103577. DOI: 10.1016/j.fm.2020.103577
13. Cibrario, A., Sertier, C.M., Riquier, L., de Revel, G., Masneuf-Pomarède, I., Ballestra, P., Dols-Lafargue, M. 2020c. Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging bordeaux wines. American Journal of Enology and Viticulture: 71, 1-9. DOI: 10.5344/ajev.2019.19029
14. El Khawand, T., Gabaston, J., Taillis, D., Iglesias, M.-L., Pedrot, E., Palos Pinto, A., Valls Fonayet, J., Merillon, J.M., Decendit, A., Cluzet, S., Richard, T. 2020. A dimeric stilbene extract produced by oxidative coupling of resveratrol active against Plasmopara viticola and Botrytis cinerea for vine treatments. OENO One: 54, 157-64. DOI: 10.20870/oeno-one.2020.54.1.2529
15. El Khawand, T., Valls Fonayet, J., Da Costa, G., Hornedo-Ortega, R., Jourdes, M., Franc, C., de Revel, G., Decendit, A., Krisa, S., Richard, T. 2020. Resveratrol transformation in red wine after heat treatment. Food Res Int: 132, 109068. DOI: 10.1016/j.foodres.2020.109068
16. Fayad, S., Cretin, B.N., Marchal, A. 2020. Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine. Food Chemistry: 311. DOI: 10.1016/j.foodchem.2019.125881
17. Ferron, P., Thibon, C., Shinkaruk, S., Darriet, P., Allamy, L., Pons, A. 2020. Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a gamma-Nonalactone Precursor. J Agric Food Chem: 68, 13344-52. DOI: 10.1021/acs.jafc.0c04171
18. Gabaston, J., Leborgne, C., Waffo-Teguo, P., Pedrot, E., Richard, T., Merillon, J.M., Valls Fonayet, J. 2020a. Separation and isolation of major polyphenols from maritime pine (Pinus pinaster) knots by two-step centrifugal partition chromatography monitored by LC-MS and NMR spectroscopy. J Sep Sci: 43, 1080-88. DOI: 10.1002/jssc.201901066
19. Gabaston, J., Valls Fonayet, J., Franc, C., Waffo-Teguo, P., de Revel, G., Hilbert, G., Gomès, E., Richard, T., Mérillon, J.M. 2020b. Characterization of Stilbene Composition in Grape Berries from Wild Vitis Species in Year-To-Year Harvest. J Agric Food Chem: 68, 13408-17. DOI: 10.1021/acs.jafc.0c04907
20. Gammacurta, M., Waffo-Teguo, P., Winstel, D., Dubourdieu, D., Marchal, A. 2020. Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit. J Nat Prod: 83, 1611-22. DOI: 10.1021/acs.jnatprod.0c00106
21. Junqua, R., Vinsonneau, E., Ghidossi, R. 2020. Microbial stabilization of grape musts and wines using coiled UV-C reactor. OENO One: 54, 109-21. DOI: 10.20870/oeno-one.2020.54.1.2944
22. Kuate-Tegueu, C., Waffo-Teguo, P., Simo, N., Tabue-Teguo, M. 2020. Promote a new paradigm to prevent neurodegenerative disease in sub-Saharan Africa. Pan Afr Med J: 36, 138. DOI: 10.11604/pamj.2020.36.138.21881
23. Kujawska, M., Jourdes, M., Kurpik, M., Szulc, M., Szaefer, H., Chmielarz, P., Kreiner, G., Krajka-Kuźniak, V., Mikołajczak, P.Ł., Teissedre, P.L., Jodynis-Liebert, J. 2020. Neuroprotective effects of pomegranate juice against parkinson’s disease and presence of ellagitannins-derived metabolite—urolithin A—in the brain. International Journal of Molecular Sciences: 21. DOI: 10.3390/ijms21010202
24. Lebleux, M., Abdo, H., Coelho, C., Basmaciyan, L., Albertin, W., Maupeu, J., Laurent, J., Roullier-Gall, C., Alexandre, H., Guilloux-Benatier, M., Weidmann, S., Rousseaux, S. 2020. New advances on the Brettanomyces bruxellensis biofilm mode of life. Int. J. Food Microbiol.: 318. DOI: 10.1016/j.ijfoodmicro.2019.108464
25. Lisjak, K., Lelova, Z., Zigon, U., Bolta, S.V., Teissedre, P.L., Vanzo, A. 2020. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon. J Sci Food Agric: 100, 1887-96. DOI: 10.1002/jsfa.10189
26. Loupit, G., Prigent, S., Franc, C., De Revel, G., Richard, T., Cookson, S.J., Fonayet, J.V. 2020. Polyphenol Profiles of Just Pruned Grapevine Canes from Wild Vitis Accessions and Vitis vinifera Cultivars. J Agric Food Chem: 68, 13397-407. DOI: 10.1021/acs.jafc.9b08099
27. Lytra, G., Miot-Sertier, C., Moine, V., Coulon, J., Barbe, J.C. 2020. Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine. Food Res Int: 135, 109294. DOI: 10.1016/j.foodres.2020.109294
28. Martins, G.E., Casini, C., Da Costa, J.-P., Geny, L., Lonvaud, A., Masneuf-Pomarède, I. 2020. Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries. OENO One: 54, 49-61. DOI: 10.20870/oeno-one.2020.54.1.2435
29. Marullo, P., Claisse, O., Raymond Eder, M.L., Borlin, M., Feghali, N., Bernard, M., Legras, J.L., Albertin, W., Rosa, A.L., Masneuf-Pomarede, I. 2020. SSU1 Checkup, a Rapid Tool for Detecting Chromosomal Rearrangements Related to the SSU1 Promoter in Saccharomyces cerevisiae: An Ecological and Technological Study on Wine Yeast. Front Microbiol: 11, 1331. DOI: 10.3389/fmicb.2020.01331
30. Merkyte, V., Longo, E., Jourdes, M., Jouin, A., Teissedre, P.L., Boselli, E. 2020. High-Performance Liquid Chromatography-Hydrogen/Deuterium Exchange-High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts. J Agric Food Chem: 68, 3312-21. DOI: 10.1021/acs.jafc.9b06195
31. Nioi, C., Lisanti, M.T., Lacampagne, S., Noilet, P., Mietton Peuchot, M., Ghidossi, R. 2020. Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking. OENO One: 54, 37-47. DOI: 10.20870/oeno-one.2020.54.1.2507
32. Paissoni, M.A., Waffo-Teguo, P., Ma, W., Jourdes, M., Giacosa, S., Río Segade, S., Rolle, L., Teissedre, P.-L. 2020. Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions. OENO One: 54, 1059-75. DOI: 10.20870/oeno-one.2020.54.4.4142
33. Paulin, M., Miot-Sertier, C., Dutilh, L., Brasselet, C., Delattre, C., Pierre, G., Dubessay, P., Michaud, P., Doco, T., Ballestra, P., Albertin, W., Masneuf-Pomarede, I., Moine, V., Coulon, J., Vallet-Courbin, A., Maupeu, J., Dols-Lafargue, M. 2020. Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine. Front Microbiol: 11, 571067. DOI: 10.3389/fmicb.2020.571067
34. Pelonnier-Magimel, E., Windholtz, S., Masneuf Pomarède, I., Barbe, J.-C. 2020. Sensory characterisation of wines without added sulfites via specific and adapted sensory profile. OENO One: 54, 671-85. DOI: 10.20870/oeno-one.2020.54.4.3566
35. Peres, S., Giraud-Heraud, E., Masure, A.S., Tempere, S. 2020. Rose Wine Market: Anything but Colour? Foods: 9. DOI: 10.3390/foods9121850
36. Peterson, A., Cholet, C., Geny, L., Darriet, P., Landais, Y., Pons, A. 2020. Identification and analysis of new alpha- and beta-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines. Food Chem: 305, 125486. DOI: 10.1016/j.foodchem.2019.125486
37. Philippe, C., Chaib, A., Jaomanjaka, F., Claisse, O., Lucas, P.M., Samot, J., Cambillau, C., Le Marrec, C. 2020a. Characterization of the First Virulent Phage Infecting Oenococcus oeni, the Queen of the Cellars. Front Microbiol: 11, 596541. DOI: 10.3389/fmicb.2020.596541
38. Philippe, C., Chaib, A., Jaomanjaka, F., Cluzet, S., Lagarde, A., Ballestra, P., Decendit, A., Petrel, M., Claisse, O., Goulet, A., Cambillau, C., Le Marrec, C. 2020b. Wine Phenolic Compounds Differently Affect the Host-Killing Activity of Two Lytic Bacteriophages Infecting the Lactic Acid Bacterium Oenococcus oeni. Viruses: 12. DOI: 10.3390/v12111316
39. Restani, P., Di Lorenzo, C., Fradera, U., Stockley, C.S., Teissedre, P.L., Ruf, J.C., Iasiello, B., Biella, S., Colombo, F., Kosti, R.I. 2020a. Is it scientifically justifiable to exclude wine and/or unfermented grape derivatives from the diet of consumers with or at risk of developing type-2 diabetes? Food Funct: 11, 10266-78. DOI: 10.1039/d0fo01969k
40. Restani, P., Fradera, U., Ruf, J.C., Stockley, C., Teissedre, P.L., Biella, S., Colombo, F., Lorenzo, C.D. 2020b. Grapes and their derivatives in modulation of cognitive decline: a critical review of epidemiological and randomized-controlled trials in humans. Crit Rev Food Sci Nutr: 1-11. DOI: 10.1080/10408398.2020.1740644
41. Rossetti, F., Jouin, A., Jourdes, M., Teissedre, P.L., Foligni, R., Longo, E., Boselli, E. 2020. Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle. Molecules: 25. DOI: 10.3390/molecules25184276
42. Rousserie, P., Lacampagne, S., Vanbrabant, S., Rabot, A., Geny-Denis, L. 2020a. Influence of berry ripeness on seed tannins extraction in wine. Food Chem: 315, 126307. DOI: 10.1016/j.foodchem.2020.126307
43. Rousserie, P., Lacampagne, S., Vanbrabant, S., Rabot, A., Geny-Denis, L. 2020b. Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content. MethodsX: 7, 100961. DOI: 10.1016/j.mex.2020.100961
44. Saidi, I., Nimbarte, V.D., Schwalbe, H., Waffo-Teguo, P., Harrath, A.H., Mansour, L., Alwasel, S., Ben Jannet, H. 2020. Anti-tyrosinase, anti-cholinesterase and cytotoxic activities of extracts and phytochemicals from the Tunisian Citharexylum spinosum L.: Molecular docking and SAR analysis. Bioorg Chem: 102, 104093. DOI: 10.1016/j.bioorg.2020.104093
45. Teissedre, P.-L., Rasines-Perea, Z., Ruf, J.-C., Stockley, C., Antoce, A.O., Romano, R., Fradera, U., Kosti, R.I. 2020. Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review. OENO One: 54, 813-32. DOI: 10.20870/oeno-one.2020.54.4.3569
46. Thibaud, F., Courregelongue, M., Darriet, P. 2020. Contribution of volatile odorous terpenoid compounds to aged cognac spirits aroma in a context of multicomponent odor mixtures. Journal of Agricultural and Food Chemistry: XXXX. DOI: 10.1021/acs.jafc.9b06656
47. Trepiana, J., Krisa, S., Portillo, M.P. 2020a. Activity of Pterostilbene Metabolites against Liver Steatosis in Cultured Hepatocytes. Molecules: 25. DOI: 10.3390/molecules25225444
48. Trepiana, J., Krisa, S., Renouf, E., Portillo, M.P. 2020b. Resveratrol Metabolites Are Able to Reduce Steatosis in Cultured Hepatocytes. Pharmaceuticals (Basel): 13. DOI: 10.3390/ph13100285
49. Trevisan, M., Barthélémy, L., Ghidossi, R., Moulin, P. 2020. Silicon carbide (SiC) membranes in œnology: a laboratory-scale study. OENO One: 54, 719-32. DOI: 10.20870/oeno-one.2020.54.4.3856
50. Trevisan, M., Barthélémy, L., Rubio, A., Ghidossi, R., Moulin, P. 2020. Development of Silicon Carbide (SiC) membranes in œnology: a laboratory-scale study. Journal of Food Engineering: in press.
51. Vallejo, B., Peltier, E., Garrigos, V., Matallana, E., Marullo, P., Aranda, A. 2020. Role of Saccharomyces cerevisiae Nutrient Signaling Pathways During Winemaking: A Phenomics Approach. Front Bioeng Biotechnol: 8, 853. DOI: 10.3389/fbioe.2020.00853
52. van Leeuwen, C., Barbe, J.-C., Darriet, P., Geffroy, O., Gomès, E., Guillaumie, S., Helwi, P., Laboyrie, J., Lytra, G., Le Menn, N., Marchand, S., Picard, M., Pons, A., Schüttler, A., Thibon, C. 2020. Recent advancements in understanding the terroir effect on aromas in grapes and wines: This article is published in cooperation with the XIIIth International Terroir Congress November 17-18 2020, Adelaide, Australia. Guest editors: Cassandra Collins and Roberta De Bei. OENO One: 54, 985-1006. DOI: 10.20870/oeno-one.2020.54.4.3983
53. Vignault, A., Gombau, J., Jourdes, M., Moine, V., Canals, J.M., Fermaud, M., Roudet, J., Zamora, F., Teissedre, P.L. 2020a. Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase. Food Chem: 316, 126334. DOI: 10.1016/j.foodchem.2020.126334
54. Yammine, S., Delsart, C., Vitrac, X., Mietton Peuchot, M., Ghidossi, R. 2020. Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction. OENO One: 54, 263-78. DOI: 10.20870/oeno-one.2020.54..2346