The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines

Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations

(2015) Bo Zhang et al.   FOOD CHEMISTRY

Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles

(2015) Susana Río Segade et al.   FOOD RESEARCH INTERNATIONAL

Gallic acid suppresses inflammation in dextran sodium sulfate-induced colitis in mice: Possible mechanisms

(2015) Ashok Kumar Pandurangan et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate

(2014) Belén Gordillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines

(2014) C. Alcalde-Eon et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

(2013) Bianxia Bai et al.   FOOD CHEMISTRY

Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation

(2013) Belén Gordillo et al.   FOOD CHEMISTRY

Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques

(2013) José Luis Aleixandre-Tudó et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines

(2013) Yan-Xia Liu et al.   JOURNAL OF FOOD SCIENCE

Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

(2012) Matilde García-Marino et al.   FOOD RESEARCH INTERNATIONAL

Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

(2012) Matilde García-Marino et al.   FOOD RESEARCH INTERNATIONAL

Phenolic composition and antioxidant activity of Eucalyptus grandis, E. urograndis (E. grandis×E. urophylla) and E. maidenii bark extracts

(2012) Sónia A.O. Santos et al.   INDUSTRIAL CROPS AND PRODUCTS

Ferulic acid is nephrodamaging while gallic acid is renal protective in long term treatment of chronic kidney disease

(2011) Chiung-Chi Peng et al.   CLINICAL NUTRITION

A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

(2011) M.E. Alañón et al.   FOOD CHEMISTRY

Changes in Phenolic Compounds of Aragón Red Wines During Alcoholic Fermentation

(2011) E. Puértolas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

(2008) Inmaculada Álvarez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

(2008) S GONZALEZMANZANO et al.   FOOD CHEMISTRY