Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system

Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins

(2021) Elvira Manjón et al.   FOOD RESEARCH INTERNATIONAL

Cell Wall Mannoproteins from Yeast Affect Salivary Protein–Flavanol Interactions through Different Molecular Mechanisms

(2020) Elvira Manjón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine

(2020) Qianting Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the structural properties of mannoproteins isolated from selected yeast-based products upon the enzymatic treatment

(2020) Jin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An overview of the perception and mitigation of astringency associated with phenolic compounds

(2020) Rui Huang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour

(2019) Alessandra Rinaldi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media

(2019) Sijing Li et al.   MOLECULES

Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology

(2019) Marianthi Basalekou et al.   FOOD CHEMISTRY

Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine

(2019) Xiaoqing Lei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

(2019) Elsa Brandão et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

(2018) Alba M. Ramos-Pineda et al.   FOOD CHEMISTRY

Interactions between wine phenolic compounds and human saliva in astringency perception

(2018) Ignacio García-Estévez et al.   Food & Function

Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan

(2016) J. Mekoue Nguela et al.   FOOD CHEMISTRY

Effect of flavonols on wine astringency and their interaction with human saliva

(2016) Raúl Ferrer-Gallego et al.   FOOD CHEMISTRY

Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties

(2014) T. Ribeiro 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

Structural Characterization and Antineoplastic Activity ofSaccharomyces cerevisiaeMannoprotein

(2014) Hong-Zhi Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency

(2013) Baoshan Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between condensed tannin structures and their ability to precipitate feed proteins in the rumen

(2013) Martin M Lorenz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency

(2012) Alessandra Rinaldi et al.   FOOD CHEMISTRY

Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins

(2012) Alessandra Rinaldi et al.   JOURNAL OF FOOD SCIENCE

Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

(2011) Rubén Del Barrio-Galán et al.   FOOD CHEMISTRY

Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)

(2011) Zenaida Guadalupe et al.   FOOD CHEMISTRY

Tannin Composition of Cabernet-Sauvignon and Merlot Grapes from the Bordeaux Area for Different Vintages (2006 to 2009) and Comparison to Tannin Profile of Five 2009 Vintage Mediterranean Grapes Varieties

(2011) Kleopatra Chira et al.   MOLECULES

Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines

(2008) Zenaida Guadalupe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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