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 · 161 citations

Food Chemistry, Polysaccharide Composition, Red Wines +5

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

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 · 81 citations

Food Chemistry, Polyphenol Profiles, Food Fermentation +5

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

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

Food Chemistry, Engineering, Biochemistry +8