Ellagic acid (EA) is a bioactive polyphenolic compound naturally occurring as secondary
metabolite in many plant taxa. EA content is considerable in pomegranate (Punica granatum …

Aging of wines and spirits in wooden barrels is an industrial process used to stabilize the
color, to improve the limpidity and to enrich the sensorial characteristics of the products. In …

Recent studies on fine root functional traits proposed a root economics hypothesis where
adaptations associated with mycorrhizal dependency strongly influence the organization of …

Opportunities for the valorisation of agro-industrial residues of the chestnut (Castanea sativa
Mill.) production chain have been fostered with the production of multifunctional polyphenol …

Fine roots of trees exhibit varying degree of plasticity to adapt to environmental stress.
Although the morphological and physiological plasticity of roots has been well studied, less …

This research was focused on identifying gallotannins and ellagitannins degradation
pathways to better understand their behavior in complex media such as wine spirits (WS). A …

Enjoying a glass of spirits can be one of the delights of life. While it is well known that their
taste improves during barrel aging, the molecular explanations of this phenomenon remain …

Plant polyphenols have beneficial antioxidant effects on human health; practices aimed at
preserving their content in foods and/or reusing food by-products are encouraged. The …

Functional beverages constitute the rapidly increasing part of the functional food section and
represent an area with a wide range of products including herbal-based beverages. We …

Ellagitannins are the main extractible phenolic compounds in oak wood. They can be
extracted by eaux-de-vie aging in barrels but rapidly undergo chemical transformations …