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Flavonoid oxidation in plants: from biochemical properties to physiological functions

Trends in plant science, 2007, Vol.12 (1), p.29-36

2007

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Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes

Food chemistry, 2022-08, Vol.385, p.132615-132615, Article 132615

2022

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Optimization of Simultaneous Flavanol, Phenolic Acid, and Anthocyanin Extraction from Grapes Using an Experimental Design: Application to the Characterization of Champagne Grape Varieties

Journal of agricultural and food chemistry, 2007-09, Vol.55 (18), p.7224-7233

2007

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Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

Food chemistry, 2014-07, Vol.155, p.91-97

2014

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Identification and functional characterization of cDNAs coding for hydroxybenzoate/hydroxycinnamate glucosyltransferases co-expressed with genes related to proanthocyanidin biosynthesis

Journal of experimental botany, 2012-02, Vol.63 (3), p.1201-1214

2012

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Formation of anthocyanin–flavanol adducts in model solutions

Analytica chimica acta, 2006-03, Vol.563 (1), p.15-25

2006

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Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines

Food chemistry, 2012-06, Vol.132 (4), p.1861-1871

2012

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Recent advances in polyphenol research

2012

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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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Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances

Australian journal of grape and wine research, 2017-06, Vol.23 (2), p.193-199

2017

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The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

Food chemistry, 2010-11, Vol.123 (1), p.107-116

2010

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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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Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses

Analytica chimica acta, 2006-01, Vol.563 (1), p.126-136

2006

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Effect of pre- and post-veraison water deficit on proanthocyanidin and anthocyanin accumulation during Shiraz berry development

Australian journal of grape and wine research, 2011-02, Vol.17 (1), p.90-100

2011

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Microbial metabolism of caffeic acid and its esters chlorogenic and caftaric acids by human faecal microbiota in vitro

Biomedicine & pharmacotherapy, 2006-11, Vol.60 (9), p.536-540

2006

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Assessment of the Molecular Weight Distribution of Tannin Fractions through MALDI-TOF MS Analysis of Protein−Tannin Complexes

Analytical chemistry (Washington), 2007-03, Vol.79 (6), p.2239-2248

2007

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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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The hidden face of food phenolic composition

Archives of biochemistry and biophysics, 2010-09, Vol.501 (1), p.16-22

2010

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Demonstration of the occurrence of flavanol–anthocyanin adducts in wine and in model solutions

Analytica chimica acta, 2004-06, Vol.513 (1), p.325-332

2004

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Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages

Journal of agricultural and food chemistry, 2006-09, Vol.54 (19), p.7331-7338

2006

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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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Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Analytica chimica acta, 2004-06, Vol.513 (1), p.57-65

2004

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Interactions between a Non Glycosylated Human Proline-Rich Protein and Flavan-3-ols Are Affected by Protein Concentration and Polyphenol/Protein Ratio

Journal of agricultural and food chemistry, 2007-06, Vol.55 (12), p.4895-4901

2007

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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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Combination of several mass spectrometry ionization modes: A multiblock analysis for a rapid characterization of the red wine polyphenolic composition

Analytica chimica acta, 2010-09, Vol.678 (2), p.195-202

2010

Volltextzugriff (PDF)

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Flavonoid oxidation in plants: from biochemical properties to physiological functions

Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes

Optimization of Simultaneous Flavanol, Phenolic Acid, and Anthocyanin Extraction from Grapes Using an Experimental Design: Application to the Characterization of Champagne Grape Varieties

Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

Identification and functional characterization of cDNAs coding for hydroxybenzoate/hydroxycinnamate glucosyltransferases co-expressed with genes related to proanthocyanidin biosynthesis

Formation of anthocyanin–flavanol adducts in model solutions

Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines

Recent advances in polyphenol research

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

Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances

The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

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

Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses

Effect of pre- and post-veraison water deficit on proanthocyanidin and anthocyanin accumulation during Shiraz berry development

Microbial metabolism of caffeic acid and its esters chlorogenic and caftaric acids by human faecal microbiota in vitro

Assessment of the Molecular Weight Distribution of Tannin Fractions through MALDI-TOF MS Analysis of Protein−Tannin Complexes

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

The hidden face of food phenolic composition

Demonstration of the occurrence of flavanol–anthocyanin adducts in wine and in model solutions

Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages

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

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Interactions between a Non Glycosylated Human Proline-Rich Protein and Flavan-3-ols Are Affected by Protein Concentration and Polyphenol/Protein Ratio

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

Combination of several mass spectrometry ionization modes: A multiblock analysis for a rapid characterization of the red wine polyphenolic composition

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