What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Internal medicine
Pierre-Louis Teissedre mainly investigates Wine, Food science, Proanthocyanidin, Polyphenol and Antioxidant.
His Wine research incorporates themes from Gallic acid, Chromatography, Bottle and Caftaric acid.
The concepts of his Food science study are interwoven with issues in Viniferin, Phenols, Biochemistry and Food composition data.
He combines subjects such as Vintage, Composition, Flavonoid, Catechin and Tannin with his study of Proanthocyanidin.
In Polyphenol, Pierre-Louis Teissedre works on issues like Anthocyanin, which are connected to Chemical concentration.
His Antioxidant research includes themes of Diabetes mellitus and Insulin.
His most cited work include:
- Antioxidant capacities and phenolics levels of French wines from different varieties and vintages. (261 citations)
- The absorption, metabolism and excretion of flavan-3-ols and procyanidins following the ingestion of a grape seed extract by rats (250 citations)
- Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties. (188 citations)
What are the main themes of his work throughout his whole career to date?
Pierre-Louis Teissedre focuses on Wine, Food science, Proanthocyanidin, Polyphenol and Composition.
His Wine study integrates concerns from other disciplines, such as Anthocyanin, Ellagitannin, Sensory analysis, Chromatography and Aroma.
His study in Food science is interdisciplinary in nature, drawing from both Catechin and Biochemistry, Antioxidant.
His study on Proanthocyanidin also encompasses disciplines like
- Tannin which is related to area like Cultivar,
- Organoleptic together with Aging of wine.
His work deals with themes such as Pomace and Flavonoid, which intersect with Polyphenol.
His Composition research is multidisciplinary, incorporating elements of Botany and Vitis vinifera.
He most often published in these fields:
- Wine (72.95%)
- Food science (63.52%)
- Proanthocyanidin (27.87%)
What were the highlights of his more recent work (between 2018-2021)?
- Wine (72.95%)
- Food science (63.52%)
- Proanthocyanidin (27.87%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Wine, Food science, Proanthocyanidin, Organoleptic and Antioxidant.
His research in Wine intersects with topics in Anthocyanin, Malvidin, Polyphenol, Sensory analysis and Chromatography.
His Food science research is multidisciplinary, relying on both Laccase activity and Inhibitory effect.
The various areas that Pierre-Louis Teissedre examines in his Proanthocyanidin study include Carbon skeleton, Amyloid β, Maceration, Toxicity and Crown.
The Organoleptic study combines topics in areas such as Cork taint and Bottle.
His Antioxidant study incorporates themes from Metabolite, Neurodegeneration, Parkinson's disease and Neuroprotection.
Between 2018 and 2021, his most popular works were:
- Resveratrol, human health and winemaking perspectives. (28 citations)
- Neuroprotective Effects of Pomegranate Juice against Parkinson's Disease and Presence of Ellagitannins-Derived Metabolite-Urolithin A-In the Brain. (24 citations)
- Neuroprotective Effects of Pomegranate Juice against Parkinson's Disease and Presence of Ellagitannins-Derived Metabolite-Urolithin A-In the Brain. (24 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Internal medicine
Pierre-Louis Teissedre mainly focuses on Food science, Wine, Proanthocyanidin, Organoleptic and Tannin.
His Food science research incorporates elements of Botrytis cinerea, Polyphenol and Laccase.
Pierre-Louis Teissedre has researched Polyphenol in several fields, including Bottle, Viticulture, Hplc uv ms and Ageing.
He focuses mostly in the field of Proanthocyanidin, narrowing it down to matters related to Crown and, in some cases, Catechin, Condensed tannin, Tetramer and Carbon skeleton.
His Organoleptic study combines topics in areas such as Anthocyanin, Horticulture, Sensory analysis, Hybrid grape and Aroma.
His Tannin research incorporates themes from Composition, Aging of wine and Flavonols.
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