Acetylation of Malvidin-3-O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations

Copigmentation evidence of oenin with phenolic compounds: A comparative study of spectrographic, thermodynamic and theoretical data

(2020) Bo Zhang et al.   FOOD CHEMISTRY

The fate of acylated anthocyanins in mildly heated neutral solution

(2020) Julie-Anne Fenger et al.   DYES AND PIGMENTS

Preparation of Lipid-Soluble Bilberry Anthocyanins through Acylation with Cinnamic Acids and their Antioxidation Activities

(2020) Jie Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring

(2020) Xu Zhao et al.   FOOD CHEMISTRY

Malvidin-3-O-glucoside Chemical Behavior in the Wine pH Range

(2019) Martino Forino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

(2019) Adeline Vignault et al.   MOLECULES

New Procedure To Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins

(2019) Johan Mendoza et al.   ACS Omega

An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace

(2019) Xu Zhao et al.   FOOD CHEMISTRY

Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts

(2019) Igor Lukić et al.   FOOD CHEMISTRY

Environmental and Viticultural Effects on Grape Composition and Wine Sensory Properties

(2018) Stefanos Koundouras   Elements

Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures

(2018) J. Pérez-Navarro et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory

(2018) Yunkui Li et al.   Frontiers in Chemistry

The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition

(2018) Olivier Dangles et al.   MOLECULES

Stability-increasing effects of anthocyanin glycosyl acylation

(2017) Chang-Ling Zhao et al.   FOOD CHEMISTRY

Colorimetric study of malvidin-3- O -glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions

(2017) Bo Zhang et al.   FOOD RESEARCH INTERNATIONAL

The role of wine and food polyphenols in oral health

(2017) Adelaida Esteban-Fernández et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

A comprehensive study of red wine properties according to variety

(2016) J. Heras-Roger et al.   FOOD CHEMISTRY

Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

(2015) Andreas Bimpilas et al.   FOOD CHEMISTRY

Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment

(2015) Johanna E. Brauch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The impact of moderate wine consumption on health

(2015) Ana Artero et al.   MATURITAS

Optical properties of wine pigments: theoretical guidelines with new methodological perspectives

(2015) Patrick Trouillas et al.   TETRAHEDRON

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

(2014) Ilknur Sen et al.   FOOD CONTROL

Tuning color variation in grape anthocyanins at the molecular scale

(2013) Laura Rustioni et al.   FOOD CHEMISTRY

Wine and grape polyphenols — A chemical perspective

(2013) Jorge Garrido et al.   FOOD RESEARCH INTERNATIONAL

Impact of Processing Parameters on the Phenolic Profile of Wines Produced from Hybrid Red Grapes Maréchal Foch, Corot noir, and Marquette

(2013) David C. Manns et al.   JOURNAL OF FOOD SCIENCE

Influence of a Flavan-3-ol Substituent on the Affinity of Anthocyanins (Pigments) toward Vinylcatechin Dimers and Proanthocyanidins (Copigments)

(2012) Frederico Nave et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

(2012) Fei He et al.   MOLECULES

Effect of the damping function in dispersion corrected density functional theory

(2011) Stefan Grimme et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine

(2010) Stephanie G. Lambert et al.   FOOD CHEMISTRY

Revealing Noncovalent Interactions

(2010) Erin R. Johnson et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Universal Solvation Model Based on Solute Electron Density and on a Continuum Model of the Solvent Defined by the Bulk Dielectric Constant and Atomic Surface Tensions

(2009) Aleksandr V. Marenich et al.   JOURNAL OF PHYSICAL CHEMISTRY B