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Phenolic compounds: from plants to foods

Phytochemistry reviews, 2012-06, Vol.11 (2-3), p.153-177

Cheynier, Véronique

2012

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Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time

Analytica chimica acta, 2012-06, Vol.732, p.91-99

2012

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Red wine polyphenols enhance endothelial nitric oxide synthase expression and subsequent nitric oxide release from endothelial cells

Circulation (New York, N.Y.), 2002-09, Vol.106 (13), p.1614-1617

2002

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mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Journal of the science of food and agriculture, 2003-05, Vol.83 (6), p.564-573

2003

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Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries

Food chemistry, 2023-04, Vol.406, p.135023-135023, Article 135023

2023

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Efficient isolation of major procyanidin A-type dimers from peanut skins and B-type dimers from grape seeds

Food chemistry, 2009-12, Vol.117 (4), p.713-720

2009

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Changes in Proanthocyanidin Chain Length in Winelike Model Solutions

Journal of agricultural and food chemistry, 2002-04, Vol.50 (8), p.2261-2266

2002

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Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7144-7151

2004

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Phenolic Composition of Litchi Fruit Pericarp

Journal of agricultural and food chemistry, 2000-12, Vol.48 (12), p.5995-6002

2000

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Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Food quality and preference, 2004-04, Vol.15 (3), p.209-217

2004

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First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions

Journal of the science of food and agriculture, 2000-05, Vol.80 (6), p.745-751

2000

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Interactions between Flavan-3-ols and Poly(l-proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure

Journal of agricultural and food chemistry, 2007-10, Vol.55 (22), p.9235-9240

2007

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Interactions of Grape Seed Tannins with Salivary Proteins

Journal of agricultural and food chemistry, 1999-01, Vol.47 (1), p.42-47

1999

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Phenolic Composition of Grape Stems

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1076-1080

2000

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Characterization of Pigments from Different High Speed Countercurrent Chromatography Wine Fractions

Journal of agricultural and food chemistry, 2005-06, Vol.53 (11), p.4536-4546

2005

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Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food

Innovative food science & emerging technologies, 2018-04, Vol.46, p.29-40

2018

Volltextzugriff (PDF)

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Food chemistry, 2016-01, Vol.190, p.357-363

2016

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Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Rapid communications in mass spectrometry, 2003-01, Vol.17 (1), p.9-16

2003

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Effect of Flash Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6643-6649

2007

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Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product

Tetrahedron letters, 2002-08, Vol.43 (35), p.6151-6153

2002

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

Food chemistry, 2010, Vol.118 (2), p.369-376

2010

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Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change

Journal of agricultural and food chemistry, 2000-12, Vol.48 (12), p.5946-5954

2000

Volltextzugriff (PDF)

Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins

Journal of agricultural and food chemistry, 2008-10, Vol.56 (20), p.9563-9569

2008

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UV−Visible Spectroscopic Investigation of the 8,8-Methylmethine Catechin-malvidin 3-Glucoside Pigments in Aqueous Solution: Structural Transformations and Molecular Complexation with Chlorogenic Acid

Journal of agricultural and food chemistry, 2006-01, Vol.54 (1), p.189-196

2006

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Quantitative Fractionation of Grape Proanthocyanidins According to Their Degree of Polymerization

Journal of agricultural and food chemistry, 1999-07, Vol.47 (7), p.2719-2723

1999

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Phenolic compounds: from plants to foods

Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time

Red wine polyphenols enhance endothelial nitric oxide synthase expression and subsequent nitric oxide release from endothelial cells

mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries

Efficient isolation of major procyanidin A-type dimers from peanut skins and B-type dimers from grape seeds

Changes in Proanthocyanidin Chain Length in Winelike Model Solutions

Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins

Phenolic Composition of Litchi Fruit Pericarp

Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions

Interactions between Flavan-3-ols and Poly(l-proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure

Interactions of Grape Seed Tannins with Salivary Proteins

Phenolic Composition of Grape Stems

Characterization of Pigments from Different High Speed Countercurrent Chromatography Wine Fractions

Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Effect of Flash Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition

Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product

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

Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change

Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins

UV−Visible Spectroscopic Investigation of the 8,8-Methylmethine Catechin-malvidin 3-Glucoside Pigments in Aqueous Solution: Structural Transformations and Molecular Complexation with Chlorogenic Acid

Quantitative Fractionation of Grape Proanthocyanidins According to Their Degree of Polymerization

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