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Schnurr,\ C.*\ ; Buckett,\ L.\ ; Bitenc,\ J.*\ ; Rychlik,\ M.*
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Quantification of mulberrin and morusin in mulberry and other food plants via stable isotope dilution analysis using LC-MS/MS.
"); document.write("
Food Chem. 473:143061 (2025)
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Kaur,\ K.*\ ; Schmitt-Kopplin,\ P.\ ; Malik,\ A.K.*
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Green and efficient extraction of phenolic compounds from Neem leaves using deep eutectic solvents based ultrasonic-assisted extraction.
"); document.write("
Food Chem. 451:139500 (2024)
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Pieczonka,\ S.\ ; Dzemajili,\ A.*\ ; Heinzmann,\ S.S.\ ; Rychlik,\ M.*\ ; Schmitt-Kopplin,\ P.
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The high-resolution molecular portrait of coffee: A gateway to insights into its roasting chemistry and comprehensive authenticity profiles.
"); document.write("
Food Chem. 463:141432 (2024)
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Tachtalidou,\ S.*\ ; Spyros,\ A.*\ ; Sok,\ N.*\ ; Heinzmann,\ S.S.\ ; Denat,\ F.*\ ; Schmitt-Kopplin,\ P.\ ; Gougeon,\ R.D.*\ ; Nikolantonaki,\ M.*
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\1\H NMR based sulfonation reaction kinetics of wine relevant thiols in comparison with known carbonyls.
"); document.write("
Food Chem. 449:138944 (2024)
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Roullier-Gall,\ C.*\ ; Bordet,\ F.*\ ; David,\ V.*\ ; Schmitt-Kopplin,\ P.\ ; Alexandre,\ H.*
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Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time.
"); document.write("
Food Chem. 374:131732 (2022)
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"); document.write("
Weidner,\ L.\ ; Yan,\ Y.\ ; Hemmler,\ D.\ ; Rychlik,\ M.*\ ; Schmitt-Kopplin,\ P.
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Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry.
"); document.write("
Food Chem. 374:131618 (2022)
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Pieczonka,\ S.\ ; Hemmler,\ D.\ ; Moritz,\ F.\ ; Lucio,\ M.\ ; Zarnkow,\ M.*\ ; Jacob,\ F.*\ ; Rychlik,\ M.*\ ; Schmitt-Kopplin,\ P.
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Hidden in its color: A molecular-level analysis of the beer\'s Maillard reaction network.
"); document.write("
Food Chem. 361:130112 (2021)
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Romanet,\ R.*\ ; Sarhane,\ Z.*\ ; Bahut,\ F.*\ ; Uhl,\ J.\ ; Schmitt-Kopplin,\ P.\ ; Nikolantonaki,\ M.*\ ; Gougeon,\ R.D.*
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Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study.
"); document.write("
Food Chem. 355:129566 (2021)
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Tachtalidou,\ S.*\ ; Sok,\ N.*\ ; Denat,\ F.*\ ; Noret,\ L.*\ ; Schmitt-Kopplin,\ P.\ ; Nikolantonaki,\ M.*\ ; Gougeon,\ R.D.*
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Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability.
"); document.write("
Food Chem. 373:131679 (2021)
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Bahut,\ F.*\ ; Romanet,\ R.*\ ; Sieczkowski,\ N.*\ ; Schmitt-Kopplin,\ P.\ ; Nikolantonaki,\ M.*\ ; Gougeon,\ R.D.*
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Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine.
"); document.write("
Food Chem. 325:126941 (2020)
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Roullier-Gall,\ C.*\ ; Signoret,\ J.*\ ; Coelho,\ C.*\ ; Hemmler,\ D.\ ; Kajdan,\ M.*\ ; Lucio,\ M.\ ; Schäfer,\ B.*\ ; Gougeon,\ R.D.*\ ; Schmitt-Kopplin,\ P.
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Influence of regionality and maturation time on the chemical fingerprint of whisky.
"); document.write("
Food Chem. 323:126748 (2020)
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Roullier-Gall,\ C.\ ; Kanawati,\ B.\ ; Hemmler,\ D.\ ; Druschel,\ G.K.*\ ; Gougeon,\ R.D.*\ ; Schmitt-Kopplin,\ P.
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Electrochemical triggering of the Chardonnay wine metabolome.
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Food Chem. 286, 64-70 (2019)
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Marshall,\ J.W.*\ ; Schmitt-Kopplin,\ P.\ ; Schuetz,\ N.*\ ; Moritz,\ F.\ ; Roullier-Gall,\ C.\ ; Uhl,\ J.\ ; Colyer,\ A.*\ ; Jones,\ L.L.*\ ; Rychlik,\ M.*\ ; Taylor,\ A.J.*
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Monitoring chemical changes during food sterilisation using ultrahigh resolution mass spectrometry.
"); document.write("
Food Chem. 242, 316-322 (2017)
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Pascale,\ R.*\ ; Cataldi,\ T.R.I.*\ ; Bianco,\ G.*\ ; Schmitt-Kopplin,\ P.\ ; Bosco,\ F.*\ ; Vignola,\ L.*\ ; Uhl,\ J.\ ; Lucio,\ M.\ ; Milella,\ L.*
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Mass spectrometry-based phytochemical screening for hypoglycemic activity of Fagioli di Sarconi beans (\Phaseolus vulgaris L.\).
"); document.write("
Food Chem. 242, 497-504 (2017)
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Roullier-Gall,\ C.\ ; Hemmler,\ D.\ ; Gonsior,\ M.*\ ; Li,\ Y.\ ; Nikolantonaki,\ M.*\ ; Aron,\ A.*\ ; Coelho,\ C.*\ ; Gougeon,\ R.D.*\ ; Schmitt-Kopplin,\ P.
"); document.write("
Sulfites and the wine metabolome.
"); document.write("
Food Chem. 237, 106-113 (2017)
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Roullier-Gall,\ C.\ ; Witting,\ M.\ ; Moritz,\ F.\ ; Gil,\ R.B.\ ; Goffette,\ D.*\ ; Valade,\ M.*\ ; Schmitt-Kopplin,\ P.\ ; Gougeon,\ R.D.*
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Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis.
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Food Chem. 203, 207-215 (2016)
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Roullier-Gall,\ C.\ ; Boutegrabet,\ L.*\ ; Gougeon,\ R.D.*\ ; Schmitt-Kopplin,\ P.
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A grape and wine chemodiversity comparison of different appellations in Burgundy: Vintage vs terroir effects.
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Food Chem. 152, 100-107 (2014)
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Maggioni,\ S.*\ ; Bagnati,\ R.*\ ; Pandelova,\ M.\ ; Schramm,\ K.-W.\ ; Benfenati,\ E.*
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Genistein and dicarboximide fungicides in infant formulae from the EU market.
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Food Chem. 136, 116-119 (2013)
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Galvao,\ P.\ ; Henkelmann,\ B.\ ; Longo,\ R.*\ ; Lailson-Brito,\ J.*\ ; Torres,\ J.P.M.*\ ; Schramm,\ K.-W.\ ; Malm,\ O.*
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Distinct bioaccumulation profile of pesticides and dioxin-like compounds by mollusk bivalves reared in polluted and unpolluted tropical bays: Consumption risk and seasonal effect.
"); document.write("
Food Chem. 134, 2040-2048 (2012)
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Shen,\ H.*\ ; Henkelmann,\ B.\ ; Rambeck,\ W.A.*\ ; Mayer,\ R.*\ ; Wehr,\ U.*\ ; Schramm,\ K.-W.
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Physiologically based persistent organic pollutant accumulation in pig tissues and their edible safety differences: An \in vivo\ study.
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Food Chem. 132, 1830-1835 (2012)
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