Marie‐Agnès Ducasse

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

Marie‐Agnès Ducasse, Rose-Marie Canal-Llauberes, Marie de Lumley et al. · Food Chemistry · 2009 · 164 citations

Agriculture, Biochemistry, Enology +16

A 3D structural and conformational study of procyanidin dimers in water and hydro‐alcoholic media as viewed by NMR and molecular modeling

Isabelle Tarascou, Karine Barathieu, Cécile Simon et al. · Magnetic Resonance in Chemistry · 2006 · 95 citations

Life Sciences, Biochemistry, Chemistry +14

Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments

Nada El Darra, Mohammad Turk, Marie‐Agnès Ducasse et al. · Food Chemistry · 2015 · 82 citations

Agriculture, Biochemistry, Food Science +17

Modeling Procyanidin Self-Association Processes and Understanding Their Micellar Organization: A Study by Diffusion NMR and Molecular Mechanics

Isabelle Pianet, Yann André, Marie‐Agnès Ducasse et al. · Langmuir · 2008 · 66 citations

Natural Sciences, Chemistry, Physics +17

Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MS

Marie‐Agnès Ducasse, Pascale Williams, Emmanuelle Meudec et al. · Carbohydrate Polymers · 2009 · 50 citations

Agriculture, Food Science, Viticulture +9