Publications by authors named "Richard Marchal"

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Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
Rafael Apolinar-Valiente, Thomas Salmon, Pascale Williams, Michaël Nigen, Christian Sanchez, Richard Marchal

Food Chem· August 2021

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Improvement of the foamability of sparkling base wines by the addition of Acacia gums.
Rafael Apolinar-Valiente, Thomas Salmon, Pascale Williams, Michaël Nigen, Christian Sanchez, Richard Marchal

Food Chem· May 2020

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Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
Belinda Kemp, Bruna Condé, Sandrine Jégou, Kate Howell, Yann Vasserot, Richard Marchal

Crit Rev Food Sci Nutr· January 2020

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Impact of Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice.
Richard Marchal, Thomas Salmon, Ramon Gonzalez, Belinda Kemp, Céline Vrigneau

Molecules· January 2020

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Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region.
Pin-He Liu, Céline Vrigneau, Thomas Salmon, Duc An Hoang, Jean-Claude Boulet, Richard Marchal

Molecules· June 2018

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Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.
Sandrine Jégou, Duc An Hoang, Thomas Salmon, Pascale Williams, Solomen Oluwa, Richard Marchal

Food Chem· October 2017

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N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations.
Nicolas Le Menn, Stephanie Marchand, Gilles de Revel, Dominique Demarville, Delphine Laborde, Richard Marchal

J Agric Food Chem· March 2017

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In-depth glycoproteomic characterisation of grape berry vacuolar invertase using a combination of mass spectrometry-based approaches.
Agnès Hovasse, Tchilabalo Dilezitoko Alayi, Alain Van Dorsselaer, Richard Marchal, Sandrine Jégou

Food Chem· June 2016

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Effect of production phase on bottle-fermented sparkling wine quality.
Belinda Kemp, Hervé Alexandre, Bertrand Robillard, Richard Marchal

J Agric Food Chem· January 2015

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Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2 content.
Clara Cilindre, Gérard Liger-Belair, Sandra Villaume, Philippe Jeandet, Richard Marchal

Anal Chim Acta· February 2010

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Proteomic approach to identify champagne wine proteins as modified by Botrytis cinerea infection.
Clara Cilindre, Sandrine Jégou, Agnès Hovasse, Christine Schaeffer, Antonio J Castro, Richard Marchal

J Proteome Res· March 2008

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Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties.
Richard Marchal, Magda Warchol, Clara Cilindre, Philippe Jeandet

J Agric Food Chem· July 2006

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Determination of the grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. relationships with wine foamability.
Thierry Dambrouck, Richard Marchal, Clara Cilindre, Maryline Parmentier, Philippe Jeandet

J Agric Food Chem· November 2005

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Analysis of two bentonites of enological interest before and after commercial activation by solid Na(2)CO(3).
Régis D Gougeon, Michel Soulard, Jocelyne Miehé-Brendlé, Jean-Michel Chézeau, Ronan Le Dred, Richard Marchal

J Agric Food Chem· July 2003

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Clarification of Muscat musts using wheat proteins and the flotation technique.
Richard Marchal, Armelle Lallement, Philippe Jeandet, Gérard Establet

J Agric Food Chem· March 2003

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Wheat gluten used as a clarifying agent of red wines.
Richard Marchal, L Marchal-Delahaut, A Lallement, P Jeandet

J Agric Food Chem· January 2002

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