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Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition

Journal of the science of food and agriculture, 2019-01, Vol.99 (1), p.436-448

2019

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Diverse phenolic responses of six varietal wines (Vitis vinifera L.) throughout ageing in contact with a single type of oak barrels

International journal of food science & technology, 2023-06, Vol.58 (6), p.2949-2961

2023

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Wine pH Prevails over Buffering Capacity of Human Saliva

Journal of agricultural and food chemistry, 2016-11, Vol.64 (43), p.8154-8159

2016

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Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)

Journal of the science of food and agriculture, 2015-05, Vol.95 (7), p.1521-1527

2015

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Comparative antibacterial effect of gallic acid and catechin against Helicobacter pylori

Food science & technology, 2013-12, Vol.54 (2), p.331-335

2013

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Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines

OENO one, 2023-01, Vol.57 (2), p.13-28

2023

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Paper chromatography approach for the assessment of interaction between red wine and whole saliva

Journal of Chromatography A, 2023-09, Vol.1707, p.464266, Article 464266

2023

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Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency

Food research international, 2024-02, Vol.178, p.113964-113964, Article 113964

2024

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Ripening-associated flattening out of inter-varietal differences in some groups of phenolic compounds in the skins of six emblematic grape wine varieties

Journal of food composition and analysis, 2021-06, Vol.99, p.103858, Article 103858

2021

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Comparative profiling of small-sized phenolics throughout maturation in grape seeds of six Vitis vinifera L. red varieties grown under normalized ambient and viticultural conditions

Journal of food composition and analysis, 2023-03, Vol.116, p.105077, Article 105077

2023

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Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatin

International journal of food science & technology, 2010-12, Vol.45 (12), p.2629-2636

2010

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Limited relationship between temporality of sensory perception and phenolic composition of red wines

Food science & technology, 2021-05, Vol.142, p.111028, Article 111028

2021

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Combined effect of gallic acid and catechin against Escherichia coli

Food science & technology, 2014-12, Vol.59 (2), p.896-900

2014

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Quantitative Determination of Interactions Between Tannic Acid and a Model Protein Using Diffusion and Precipitation Assays on Cellulose Membranes

Journal of agricultural and food chemistry, 2010-07, Vol.58 (14), p.8375-8379

2010

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Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging

Food science & technology, 2017-09, Vol.83, p.172-183

2017

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Differential interaction of seed polyphenols from grapes collected at different maturity stages with the protein fraction of saliva

International journal of food science & technology, 2012-09, Vol.47 (9), p.1918-1924

2012

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Antibacterial effect of kaempferol and (−)-epicatechin on Helicobacter pylori

European food research & technology, 2016-09, Vol.242 (9), p.1495-1502

2016

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Great diversity among commercial inactive dry-yeast based products

Food chemistry, 2017-03, Vol.219, p.282-289

2017

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Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH

Food science & technology, 2012-01, Vol.45 (1), p.88-93

2012

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Phenolic composition and physicochemical parameters of Carménère, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening

Food science & technology, 2012-09, Vol.48 (1), p.134-141

2012

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Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency

Food Structure, 2020-10, Vol.26, p.100163, Article 100163

2020

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Comparative Determination of Anthocyanins, Low Molecular Weight Phenols, and Flavanol Fractions in Vitis vinifera L. cv Carménère Skins and Seeds by Differential Solvent Extraction and High-Performance Liquid Chromatography

Analytical letters, 2016-05, Vol.49 (8), p.1127-1142

2016

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Phenolic Compositions of Grapes and Wines from Cultivar Cabernet Sauvignon Produced in Chile and Their Relationship to Commercial Value

Journal of agricultural and food chemistry, 2012-09, Vol.60 (35), p.8694-8702

2012

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Polarity-driven distribution of the non-aqueous tear components during microdesiccation on flat glass surfaces

Journal of molecular liquids, 2024-05, Vol.402, p.124720, Article 124720

2024

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Precipitation of low molecular weight phenolic compounds of grape seeds cv. Carménère (Vitis vinifera L.) by whole saliva

European food research & technology, 2011, Vol.232 (1), p.113-121

2011

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Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition

Diverse phenolic responses of six varietal wines (Vitis vinifera L.) throughout ageing in contact with a single type of oak barrels

Wine pH Prevails over Buffering Capacity of Human Saliva

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)

Comparative antibacterial effect of gallic acid and catechin against Helicobacter pylori

Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines

Paper chromatography approach for the assessment of interaction between red wine and whole saliva

Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency

Ripening-associated flattening out of inter-varietal differences in some groups of phenolic compounds in the skins of six emblematic grape wine varieties

Comparative profiling of small-sized phenolics throughout maturation in grape seeds of six Vitis vinifera L. red varieties grown under normalized ambient and viticultural conditions

Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatin

Limited relationship between temporality of sensory perception and phenolic composition of red wines

Combined effect of gallic acid and catechin against Escherichia coli

Quantitative Determination of Interactions Between Tannic Acid and a Model Protein Using Diffusion and Precipitation Assays on Cellulose Membranes

Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging

Differential interaction of seed polyphenols from grapes collected at different maturity stages with the protein fraction of saliva

Antibacterial effect of kaempferol and (−)-epicatechin on Helicobacter pylori

Great diversity among commercial inactive dry-yeast based products

Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH

Phenolic composition and physicochemical parameters of Carménère, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening

Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency

Comparative Determination of Anthocyanins, Low Molecular Weight Phenols, and Flavanol Fractions in Vitis vinifera L. cv Carménère Skins and Seeds by Differential Solvent Extraction and High-Performance Liquid Chromatography

Phenolic Compositions of Grapes and Wines from Cultivar Cabernet Sauvignon Produced in Chile and Their Relationship to Commercial Value

Polarity-driven distribution of the non-aqueous tear components during microdesiccation on flat glass surfaces

Precipitation of low molecular weight phenolic compounds of grape seeds cv. Carménère (Vitis vinifera L.) by whole saliva

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