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A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins

Food chemistry, 2014-12, Vol.164, p.142-149

2014

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Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

Scientific reports, 2018-11, Vol.8 (1), p.17098-13, Article 17098

2018

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Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium

Food chemistry, 2014-02, Vol.145, p.15-22

2014

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Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds

Journal of applied microbiology, 2018-10, Vol.125 (4), p.1117-1127

2018

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Kinetics of Browning, Phenolics, and 5‑Hydroxymethylfurfural in Commercial Sparkling Wines

Journal of agricultural and food chemistry, 2014-02, Vol.62 (5), p.1159-1166

2014

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New insight about the functionality of oenological tannins; Main results of the working group on oenological tannins

BIO Web of Conferences, 2019, Vol.12, p.2005

2019

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Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins

BIO Web of Conferences, 2019, Vol.15, p.2015

2019

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Antisense Down-Regulation of 4CL Expression Alters Lignification, Tree Growth, and Saccharification Potential of Field-Grown Poplar

Plant physiology (Bethesda), 2010-10, Vol.154 (2), p.874-886

2010

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Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins

Journal of the science of food and agriculture, 2013-09, Vol.93 (12), p.2963-2972

2013

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Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages

Australian journal of grape and wine research, 2012-06, Vol.18 (2), p.215-226

2012

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Extraction, Detection, and Quantification of Flavano-Ellagitannins and Ethylvescalagin in a Bordeaux Red Wine Aged in Oak Barrels

Journal of agricultural and food chemistry, 2006-09, Vol.54 (19), p.7349-7354

2006

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The Chemistry of Wine Polyphenolic C-Glycosidic Ellagitannins Targeting Human Topoisomerase II

Chemistry : a European journal, 2005-11, Vol.11 (22), p.6503-6513

2005

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Effect of Esca disease on the phenolic and sensory attributes of Cabernet Sauvignon grapes, musts and wines

Australian journal of grape and wine research, 2012-02, Vol.18 (1), p.64-72

2012

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DNA Topoisomerase Inhibitor Acutissimin A and Other Flavano-Ellagitannins in Red Wine

Angewandte Chemie (International ed.), 2003-12, Vol.42 (48), p.6012-6014

2003

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Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü

Journal of food engineering, 2006, Vol.77 (4), p.1012-1017

2006

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Oak wood ellagitannins influence on the organoleptic perception of red wine

Planta medica, 2010, Vol.76 (12)

2010

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Main Structural and Stereochemical Aspects of the Antiherpetic Activity of Nonahydroxyterphenoyl-Containing C-Glycosidic Ellagitannins

Chemistry & biodiversity, 2004-02, Vol.1 (2), p.247-258

2004

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Tannins

Encyclopedia of Food and Health, 2015, p.247-255

2015

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Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages: Botrytis cinerea effect on grape and wine quality

Australian journal of grape and wine research, 2012-06, Vol.18 (2), p.215-226

2012

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Effect of Esca disease on the phenolic and sensory attributes of Cabernet Sauvignon grapes, musts and wines: Esca effect on grapes and wines composition

Australian journal of grape and wine research, 2012-02, Vol.18 (1), p.64-72

2012

Volltextzugriff (PDF)

Antisense Down-Regulation of 4CL Expression Alters Lignification, Tree Growth, and Saccharification Potential of Field-Grown Poplar

Plant physiology (Bethesda), 2010-10, Vol.154 (2)

2010

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Antisense Down-Regulation of 4CL Expression Alters Lignification, Tree Growth, and Saccharification Potential of Field-Grown Poplar

Plant physiology (Bethesda), 2010-08, Vol.154 (2)

2010

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High Performance Thin Layer Chromatography (HPTLC) analysis of red wine pigments

JPC. Journal of planar chromatography, modern TLC, 2003-03, Vol.16 (2), p.88-94

2003

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Par la vue et par l’ouïe: Littérature du Moyen Âge et de la Renaissance

1999

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A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins

Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium

Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds

Kinetics of Browning, Phenolics, and 5‑Hydroxymethylfurfural in Commercial Sparkling Wines

New insight about the functionality of oenological tannins; Main results of the working group on oenological tannins

Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins

Antisense Down-Regulation of 4CL Expression Alters Lignification, Tree Growth, and Saccharification Potential of Field-Grown Poplar

Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins

Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages

Extraction, Detection, and Quantification of Flavano-Ellagitannins and Ethylvescalagin in a Bordeaux Red Wine Aged in Oak Barrels

The Chemistry of Wine Polyphenolic C-Glycosidic Ellagitannins Targeting Human Topoisomerase II

Effect of Esca disease on the phenolic and sensory attributes of Cabernet Sauvignon grapes, musts and wines

DNA Topoisomerase Inhibitor Acutissimin A and Other Flavano-Ellagitannins in Red Wine

Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü

Oak wood ellagitannins influence on the organoleptic perception of red wine

Main Structural and Stereochemical Aspects of the Antiherpetic Activity of Nonahydroxyterphenoyl-Containing C-Glycosidic Ellagitannins

Tannins

Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages: Botrytis cinerea effect on grape and wine quality

Effect of Esca disease on the phenolic and sensory attributes of Cabernet Sauvignon grapes, musts and wines: Esca effect on grapes and wines composition

Antisense Down-Regulation of 4CL Expression Alters Lignification, Tree Growth, and Saccharification Potential of Field-Grown Poplar

Antisense Down-Regulation of 4CL Expression Alters Lignification, Tree Growth, and Saccharification Potential of Field-Grown Poplar

High Performance Thin Layer Chromatography (HPTLC) analysis of red wine pigments

Socialismes en Afrique

Par la vue et par l’ouïe: Littérature du Moyen Âge et de la Renaissance

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