Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins
Authors
Keywords
-
Journal
Scientific Reports
Volume 8, Issue 1, Pages -
Publisher
Springer Nature America, Inc
Online
2018-11-14
DOI
10.1038/s41598-018-35355-x
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins
- (2018) Susana Soares et al. FOOD CHEMISTRY
- Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines
- (2017) María-Pilar Sáenz-Navajas et al. FOOD RESEARCH INTERNATIONAL
- Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
- (2017) Raúl Ferrer-Gallego et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Mouthfeel perception of wine: Oral physiology, components and instrumental characterization
- (2017) Laura Laguna et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
- (2016) Mariana S. Lingua et al. FOOD CHEMISTRY
- Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency
- (2016) Jean-Claude Boulet et al. FOOD CHEMISTRY
- Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
- (2016) Wen Ma et al. PLoS One
- Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach
- (2015) R. Ferrer-Gallego et al. CHEMICAL SENSES
- New Anthocyanin–Human Salivary Protein Complexes
- (2015) Raúl Ferrer-Gallego et al. LANGMUIR
- Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation
- (2014) James F. Harbertson 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
- Impact of Several Pre-treatments on the Extraction of Phenolic Compounds in Winegrape Varieties with Different Anthocyanin Profiles and Skin Mechanical Properties
- (2014) Susana Río Segade et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A review on astringency and bitterness perception of tannins in wine
- (2014) Wen Ma et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding
- (2013) Yana Cahyana et al. FOOD CHEMISTRY
- Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors
- (2013) Susana Soares et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Profiling of Hydroxycinnamoyl Tartrates and Acylated Anthocyanins in the Skin of 34 Vitis vinifera Genotypes
- (2012) Alessandra Ferrandino et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- New Phenolic Grape Skin Products from Vitis vinifera cv. Pinot Noir
- (2011) Petros Kneknopoulos et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
- (2011) Martín Fanzone et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method
- (2010) Alessandra Rinaldi et al. FOOD CHEMISTRY
- Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age
- (2010) Kleopatra Chira et al. FOOD CHEMISTRY
- Phenolic Contents and Antioxidant Activities of Major Australian Red Wines throughout the Winemaking Process
- (2010) Irine R. Ginjom et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties
- (2009) Matilde García-Marino et al. ANALYTICA CHIMICA ACTA
- Mouthfeel of white wines made with and without pomace contact and added anthocyanins
- (2008) A. OBERHOLSTER et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Is there a direct relationship between oral astringency and human salivary protein binding?
- (2008) Bernd Schwarz et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
- (2008) Jan Carlos Hufnagel et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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)
- (2008) Kleopatra Chira et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started