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Pierre-Louis Teissedre

Pierre-Louis Teissedre

D-Index & Metrics

Chemistry

D-Index
65
Citations
13893
World Ranking
7735
National Ranking
264

Overview

Pierre-Louis Teissedre is affiliated with the University of Bordeaux in France. Their research primarily spans the fields of Agricultural and Biological Sciences as well as Medicine, with a significant focus on Food Science and Plant Science as subfields.

Their work explores several main topics including:

  • Fermentation and Sensory Analysis
  • Horticultural and Viticultural Research
  • Phytochemicals and Antioxidant Activities
  • Plant Biochemistry and Biosynthesis
  • Wine Industry and Tourism
  • Biochemical and Biochemical Processes
  • Nutritional Studies and Diet

They have contributed to research in various frequent publication venues, notably:

  • OENO One
  • Food Chemistry
  • IVES Technical Reviews vine and wine
  • Foods
  • BIO Web of Conferences

Among their recent papers are the following:

  • "Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential," 2024, Antioxidants
  • "CRISPR-Cas9-Based Technology and Its Relevance to Gene Editing in Parkinson's Disease," 2022, Pharmaceutics
  • "Grapes and their derivatives in modulation of cognitive decline: a critical review of epidemiological and randomized-controlled trials in humans," 2020, Critical Reviews in Food Science and Nutrition
  • "Wine acidification methods: a review," 2023, OENO One
  • "Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase," 2020, Food Chemistry

Frequent collaborators in their research include:

  • Michaël Jourdes
  • Kléopatra Chira
  • Anne-Laure Gancel
  • María Reyes González-Centeno
  • Mathilde Gadrat

The scope of Pierre-Louis Teissedre's research indicates a comprehensive involvement in studies related to viticulture, enology, and the biochemical properties of plants, with practical implications in food sciences and medical research contexts. Their publication record reflects contributions to both experimental and review studies within these domains.

Best Publications

  • Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

    Edwin N. Frankel;Andrew L. Waterhouse;Pierre L. Teissedre

  • Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.

    Nicolas Landrault;Patrick Poucheret;Patrice Ravel;Francis Gasc

  • The absorption, metabolism and excretion of flavan-3-ols and procyanidins following the ingestion of a grape seed extract by rats

    Catherine Tsang;Cyril Auger;William Mullen;Aurelie Bornet

  • Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

    Hélène Fontoin;Cédric Saucier;Pierre-Louis Teissedre;Yves Glories

  • Determination of stilbenes (delta-viniferin, trans-astringin, trans-piceid, cis- and trans-resveratrol, epsilon-viniferin) in Brazilian wines.

    Xavier Vitrac;Aurélie Bornet;Regina Vanderlinde;Josep Valls

  • Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.

    M. A. Paissoni;M. A. Paissoni;M. A. Paissoni;P. Waffo-Teguo;P. Waffo-Teguo;W. Ma;W. Ma;W. Ma;M. Jourdes;M. Jourdes

  • Evolution of analysis of polyhenols from grapes, wines, and extracts.

    Bénédicte Lorrain;Isabelle Ky;Laurent Pechamat;Pierre-Louis Teissedre

  • Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties.

    P. L. Teissedre;A. L. Waterhouse

  • Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).

    Kleopatra Chira;Gregory Schmauch;Cédric Saucier;Sandy Fabre

  • Determination of Stilbenes (trans-Astringin, cis- and trans-Piceid, and cis- and trans-Resveratrol) in Portuguese Wines

    M T Ribeiro de Lima;P Waffo-Téguo;P L Teissedre;A Pujolas

  • Grape Polyphenols’ Effects in Human Cardiovascular Diseases and Diabetes

    Zuriñe Rasines-Perea;Pierre Louis Teissedre;Pierre Louis Teissedre

  • Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties.

    Isabelle Ky;Bénédicte Lorrain;Natallia Kolbas;Alan Crozier

  • Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

    Kleopatra Chira;Nicola Pacella;Michael Jourdes;Pierre-Louis Teissedre

  • Extracts Enriched in Different Polyphenolic Families Normalize Increased Cardiac NADPH Oxidase Expression while Having Differential Effects on Insulin Resistance, Hypertension, and Cardiac Hypertrophy in High-Fructose-Fed Rats

    Najim A Al-Awwadi;Caroline Araiz;Aurélie Bornet;Sandrine Delbosc

  • Red Wine Phenolic Compounds Reduce Plasma Lipids and Apolipoprotein B and Prevent Early Aortic Atherosclerosis in Hypercholesterolemic Golden Syrian Hamsters (Mesocricetus auratus)

    Cyril Auger;Bertrand Caporiccio;Nicolas Landrault;Pierre Louis Teissedre

  • Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.

    Paulo Lopes;Maria A. Silva;Alexandre Pons;Takatoshi Tominaga

  • Dietary Wine Phenolics Catechin, Quercetin, and Resveratrol Efficiently Protect Hypercholesterolemic Hamsters against Aortic Fatty Streak Accumulation

    Cyril Auger;Pierre-Louis Teissedre;Peggy Gérain;Nadine Lequeux

  • Catechins and procyanidins in Mediterranean diets

    Cyril Auger;Najim Al-Awwadi;Aurélie Bornet;Jean-Max Rouanet

  • Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.)

    María Reyes González-Centeno;Michael Jourdes;Antoni Femenia;Susana Simal

  • Levels of stilbene oligomers and astilbin in French varietal wines and in grapes during noble rot development

    Nicolas Landrault;Fabienne Larronde;Jean-Claude Delaunay;Chantal Castagnino

Frequent Co-Authors

Jean-Paul Cristol
Jean-Paul Cristol University of Montpellier
Stéphane Quideau
Stéphane Quideau University of Bordeaux
Jean-Michel Mérillon
Jean-Michel Mérillon University of Bordeaux
Luca Giorgio Carlo Rolle
Luca Giorgio Carlo Rolle University of Turin
Alan Crozier
Alan Crozier University of California, Davis
Patrizia Restani
Patrizia Restani University of Milan
Andrew L. Waterhouse
Andrew L. Waterhouse University of California, Davis
Fredrik Bäckhed
Fredrik Bäckhed University of Gothenburg
Denis Dubourdieu
Denis Dubourdieu University of Bordeaux
William Mullen
William Mullen University of Glasgow

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