Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index

Plantain and Banana Starches: Granule Structural Characteristics Explain the Differences in Their Starch Degradation Patterns

(2011) Claudinéia Aparecida Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method

(2010) Alessandra Rinaldi et al.   FOOD CHEMISTRY

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

(2009) C. Dinnella et al.   CHEMICAL SENSES

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

(2009) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Dealcoholized Wines by Spinning Cone Column Distillation: Phenolic Compounds and Antioxidant Activity Measured by the 1,1-Diphenyl-2-picrylhydrazyl Method

(2009) Yulissa Y. Belisario-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fouling in microfiltration of wine: The influence of the membrane polymer on adsorption of polyphenols and polysaccharides

(2009) Mathias Ulbricht et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor

(2008) Nazely Diban et al.   JOURNAL OF MEMBRANE SCIENCE

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