Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking

(2021) Hayden R. Jones-Moore et al.   FOOD HYDROCOLLOIDS

The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions

(2020) Elsa Brandão et al.   CARBOHYDRATE POLYMERS

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

The Plant Cell Wall: Biosynthesis, construction, and functions

(2020) Baocai Zhang et al.   Journal of Integrative Plant Biology

Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability

(2019) Cristina Alcalde-Eon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins

(2019) Cristina Alcalde-Eon et al.   FOOD RESEARCH INTERNATIONAL

Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content

(2018) María Dolores Jiménez-Martínez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Interactions between wine phenolic compounds and human saliva in astringency perception

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

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

Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition

(2018) M. Dolores Jiménez-Martínez et al.   FOOD CHEMISTRY

Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes

(2017) Ignacio García-Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion

(2017) Catherine M.G.C. Renard et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Anthocyanins influence tannin–cell wall interactions

(2016) Ana Belén Bautista-Ortín et al.   FOOD CHEMISTRY

Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach

(2015) R. Ferrer-Gallego et al.   CHEMICAL SENSES

Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model Solutions

(2015) Belén Gordillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Color Stabilization of Red Wines. A Chemical and Colloidal Approach

(2014) Cristina Alcalde-Eon 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

Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length

(2013) Aude A. Watrelot et al.   BIOMACROMOLECULES

Neutral sugar side chains of pectins limit interactions with procyanidins

(2013) Aude A. Watrelot et al.   CARBOHYDRATE POLYMERS

Application of Insoluble Fibers in the Fining of Wine Phenolics

(2013) Raúl F. Guerrero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio

(2012) Belén Gordillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tissue-Specific and Developmental Modifications of Grape Cell Walls Influence the Adsorption of Proanthocyanidins

(2012) Keren A. Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Astringency response of red wines: Potential role of molecular assembly

(2012) Geoffrey R. Scollary et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

AN INNOVATIVE DERIVATIZATION METHOD FOR SIMULTANEOUS DETERMINATION OF URONIC ACIDS AND NEUTRAL AND AMINO SUGARS IN COEXISTING SAMPLES BY HPLC-ESI-MS/MS2

(2011) Ying Zhang et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Calorimetry as a tool for understanding biomolecular interactions and an aid to drug design

(2010) John E. Ladbury   BIOCHEMICAL SOCIETY TRANSACTIONS

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

Thermodynamics of Grape and Wine Tannin Interaction with Polyproline: Implications for Red Wine Astringency

(2010) Jacqui M. McRae et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative Prediction of Cell Wall Polysaccharide Composition in Grape (Vitis vinifera L.) and Apple (Malus domestica) Skins from Acid Hydrolysis Monosaccharide Profiles

(2009) Anis Arnous et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY