Molecular Progress in Research on Fruit Astringency

Evaluation of tannins interactions in grape (Vitis vinifera L.) skins

(2014) Laura Rustioni et al.   FOOD CHEMISTRY

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

(2014) Natalia Quijada-Morín et al.   FOOD CHEMISTRY

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

(2014) Ana Gonzalo-Diago et al.   FOOD CHEMISTRY

Preparation and characterisation of peanut seed skin polyphenols

(2013) Takahiro Tsujita et al.   FOOD CHEMISTRY

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Functional Characterization of Proanthocyanidin Pathway Enzymes from Tea and Their Application for Metabolic Engineering

(2013) Y. Pang et al.   PLANT PHYSIOLOGY

Antioxidant Capacity of the Leaf Extract Obtained from Arrabidaea chica Cultivated in Southern Brazil

(2013) Jackeline Tiemy Guinoza Siraichi et al.   PLoS One

Burdock fructooligosaccharide induces fungal resistance in postharvest Kyoho grapes by activating the salicylic acid-dependent pathway and inhibiting browning

(2012) Fei Sun et al.   FOOD CHEMISTRY

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

(2012) Natalia Quijada-Morín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape

(2012) Kazuya Koyama et al.   PHYTOCHEMISTRY

Molecular Cloning and Characterization of Two Genes Encoding Dihydroflavonol-4-Reductase from Populus trichocarpa

(2012) Yan Huang et al.   PLoS One

Effect of pre- and post-veraison water deficit on proanthocyanidin and anthocyanin accumulation during Shiraz berry development

(2011) D. OLLÉ et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Expression analysis in response to low temperature stress in blood oranges: Implication of the flavonoid biosynthetic pathway

(2011) Tiziana Crifò et al.   GENE

Molecular characterization and expression analysis of dihydroflavonol 4-reductase (DFR) gene in Saussurea medusa

(2011) Houhua Li et al.   MOLECULAR BIOLOGY REPORTS

Phenolics concentration and antioxidant capacity of different fruit tissues of astringent versus non-astringent persimmons

(2011) Peng-Min Li et al.   SCIENTIA HORTICULTURAE

Isolation and expression of gene encoding leucoanthocyanidin reductase from Diospyros kaki during fruit development

(2010) Y. Wang et al.   BIOLOGIA PLANTARUM

Roles of charge interactions on astringency of whey proteins at low pH

(2010) B. Vardhanabhuti et al.   JOURNAL OF DAIRY SCIENCE

Transcriptional control of the dihydroflavonol 4-reductase multigene family in Lotus japonicus

(2010) Kazuko Yoshida et al.   JOURNAL OF PLANT RESEARCH

The Basic Helix-Loop-Helix Transcription Factor MYC1 Is Involved in the Regulation of the Flavonoid Biosynthesis Pathway in Grapevine

(2010) Imène Hichri et al.   Molecular Plant

Isolation of WDR and bHLH genes related to flavonoid synthesis in grapevine (Vitis vinifera L.)

(2010) J. T. Matus et al.   PLANT MOLECULAR BIOLOGY

DkMyb2 wound-induced transcription factor of persimmon (Diospyros kaki Thunb.), contributes to proanthocyanidin regulation

(2010) Takashi Akagi et al.   PLANTA

Structure and epimerase activity of anthocyanidin reductase fromVitis vinifera

(2009) Mahmoud Gargouri et al.   ACTA CRYSTALLOGRAPHICA SECTION D-BIOLOGICAL CRYSTALLOGRAPHY

Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine

(2009) R.L. HANLIN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

(2009) C. Dinnella et al.   CHEMICAL SENSES

Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel

(2009) Hana Kim et al.   FOOD CHEMISTRY

DkMyb4 Is a Myb Transcription Factor Involved in Proanthocyanidin Biosynthesis in Persimmon Fruit

(2009) T. Akagi et al.   PLANT PHYSIOLOGY

Structural evidence for the inhibition of grape dihydroflavonol 4-reductase by flavonols

(2008) Nadia Trabelsi et al.   ACTA CRYSTALLOGRAPHICA SECTION D-BIOLOGICAL CRYSTALLOGRAPHY

Effect of rootstocks and harvesting time on the nutritional quality of peel and flesh of peach fruits

(2008) D. Remorini et al.   FOOD CHEMISTRY

Factors Regulating Astringency of Whey Protein Beverages

(2008) J.W. Beecher et al.   JOURNAL OF DAIRY SCIENCE

Ectopic Expression of VvMybPA2 Promotes Proanthocyanidin Biosynthesis in Grapevine and Suggests Additional Targets in the Pathway

(2008) N. Terrier et al.   PLANT PHYSIOLOGY

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

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE