H. Fulcrand

Optimization of Simultaneous Flavanol, Phenolic Acid, and Anthocyanin Extraction from Grapes Using an Experimental Design:  Application to the Characterization of Champagne Grape Varieties

C. Mané, Jean Marc Souquet, Didier Ollé et al. · Journal of Agricultural and Food Chemistry · 2007 · 163 citations

Agriculture, Food Science, Plant Sciences +16

Stability and Color of Unreported Wine Anthocyanin‐derived Pigments

Pascale Sarni‐Manchado, H. Fulcrand, J‐M. SOUQUET et al. · Journal of Food Science · 1996 · 117 citations

Agriculture, Biochemistry, Food Science +17

Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines

Jérémie Wirth, Soline Caillé, Jean‐Marc Souquet et al. · Food Chemistry · 2011 · 73 citations

Agriculture, Enology, Food Science +17

ESI-MS analysis of polyphenolic oligomers and polymers

Véronique Cheynier, Thierry Doco, H. Fulcrand et al. · HAL (Le Centre pour la Communication Scientifique Directe) · 1997 · 38 citations

Natural Sciences, Chemistry, Analytical Chemistry +13

Synthesis and analgesic effects of N-[3-[(hydroxyamino)carbonyl]-1-oxo-2(R)-benzylpropyl]-L-isoleucyl-L-leucine, a new potent inhibitor of multiple neurotensin/neuromedin N degrading enzymes

Sylvie Doulut, Isabelle Dubuc, María del Carmen Rodríguez et al. · Journal of Medicinal Chemistry · 1993 · 36 citations · Full text

Medicine, Medicinal Chemistry, Pharmacology +8