Valérie Tomao

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Apple pomace, a by-product of the cider production, has been studied as a potential source of polyphenols, compounds of great interest for the industry. Ultrasound has been used to improve extraction(More)
A simple and rapid HPLC method has been developed for simultaneous determination of the four resveratrol forms (aglycon and glycosidic) in a Grenache wine from Châteauneuf du Pape (Vaucluse). These(More)
The anthocyanin composition of Syrah grapes harvested at different stages of ripening and produced using organic or conventional agriculture was studied. Samples of grapes were collected from(More)