The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines

Profiling of quercetin glycosides and acyl glycosides in sun-dried peperoni di Senise peppers (Capsicum annuum L.) by a combination of LC-ESI(-)-MS/MS and polarity prediction in reversed-phase separations

(2020) Raffaella Pascale et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

(2020) Susana Soares et al.   MOLECULES

Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties

(2019) Stella Kassara et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics

(2018) Jose Luis Aleixandre-Tudo et al.   FOOD CONTROL

Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels

(2018) Gonzalo Garrido-Bañuelos et al.   FOOD CHEMISTRY

Dissecting the polysaccharide-rich grape cell wall matrix using recombinant pectinases during winemaking

(2016) Yu Gao et al.   CARBOHYDRATE POLYMERS

Role of cell wall deconstructing enzymes in the proanthocyanidin–cell wall adsorption–desorption phenomena

(2016) Liliana del Rocío Castro-López et al.   FOOD CHEMISTRY

Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

(2016) Leticia Martínez-Lapuente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dissecting the polysaccharide-rich grape cell wall changes during winemaking using combined high-throughput and fractionation methods

(2015) Yu Gao et al.   CARBOHYDRATE POLYMERS

Following the Compositional Changes of Fresh Grape Skin Cell Walls during the Fermentation Process in the Presence and Absence of Maceration Enzymes

(2015) Anscha J. J. Zietsman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

(2014) Raúl Ferrer-Gallego et al.   FOOD RESEARCH INTERNATIONAL

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

(2013) José Miguel Hernández-Hierro et al.   FOOD CHEMISTRY

Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception

(2012) Victor de Freitas et al.   CURRENT ORGANIC CHEMISTRY

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

(2012) Alessandra Rinaldi et al.   FOOD CHEMISTRY

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

(2012) Mariona Gil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39

(2011) Masataka Narukawa et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

(2011) I. Romero-Cascales et al.   FOOD CHEMISTRY

Original article: Prediction of the colour and polyphenolic composition of the young red wines from the phenolic potential of the grapes

(2010) Gustavo González-Neves et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass

(2010) Keren A. Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

(2009) Marie-Agnès Ducasse et al.   FOOD CHEMISTRY

Astringency: Mechanisms and Perception

(2008) Martha R. Bajec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

A physiological model of tea-induced astringency

(2008) A. Nayak et al.   PHYSIOLOGY & BEHAVIOR

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