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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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Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods

Food chemistry, 2016-11, Vol.210, p.500-511

2016

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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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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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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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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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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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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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Chitosan, chitin-glucan and chitin effects on minerals (iron, lead, cadmium) and organic (ochratoxin A) contaminants in wines

European food research & technology, 2008-02, Vol.226 (4), p.681-689

2008

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Inhibition of Oxidation of Human Low-Density Lipoproteins by Phenolic Substances in Different Essential Oils Varieties

Journal of agricultural and food chemistry, 2000-09, Vol.48 (9), p.3801-3805

2000

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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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Phenolic potential of new red hybrid grape varieties to produce quality wines and identification by the malvin

BIO web of conferences, 2023, Vol.56, p.2012

2023

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Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character

Food chemistry, 2019-04, Vol.278, p.460-468

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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Determination of Stilbenes (trans-Astringin, cis- and trans-Piceid, and cis- and trans-Resveratrol) in Portuguese Wines

Journal of agricultural and food chemistry, 1999-07, Vol.47 (7), p.2666-2670

1999

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Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines

Journal of the science of food and agriculture, 1996, Vol.70 (1), p.55-61

1996

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Levels of Flavan-3-ols in French Wines

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4161-4166

1999

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Antioxidant Capacities and Phenolics Levels of French Wines from Different Varieties and Vintages

Journal of agricultural and food chemistry, 2001-07, Vol.49 (7), p.3341-3348

2001

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Delayed tumor onset in transgenic mice fed an amino acid–based diet supplemented with red wine solids

The American journal of clinical nutrition, 1996-11, Vol.64 (5), p.748-756

1996

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Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

Journal of agricultural and food chemistry, 1995-04, Vol.43 (4), p.890-894

1995

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Reduced obesity, diabetes, and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier

American journal of physiology: endocrinology and metabolism, 2018-04, Vol.314 (4), p.E334-E352

2018

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High-performance liquid chromatography coupled with fluorescence detection for the determination of trans-astringin in wine

Journal of Chromatography A, 1999-07, Vol.849 (2), p.617-620

1999

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Wine phenolics: contribution to dietary intake and bioavailability

Food research international, 2000-01, Vol.33 (6), p.461-467

2000

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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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Organolead in wine

Nature (London), 1994-07, Vol.370 (6484), p.24-24

1994

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

Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods

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

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

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

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

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

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

Chitosan, chitin-glucan and chitin effects on minerals (iron, lead, cadmium) and organic (ochratoxin A) contaminants in wines

Inhibition of Oxidation of Human Low-Density Lipoproteins by Phenolic Substances in Different Essential Oils Varieties

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

Phenolic potential of new red hybrid grape varieties to produce quality wines and identification by the malvin

Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character

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

Determination of Stilbenes (trans-Astringin, cis- and trans-Piceid, and cis- and trans-Resveratrol) in Portuguese Wines

Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines

Levels of Flavan-3-ols in French Wines

Antioxidant Capacities and Phenolics Levels of French Wines from Different Varieties and Vintages

Delayed tumor onset in transgenic mice fed an amino acid–based diet supplemented with red wine solids

Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

Reduced obesity, diabetes, and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier

High-performance liquid chromatography coupled with fluorescence detection for the determination of trans-astringin in wine

Wine phenolics: contribution to dietary intake and bioavailability

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

Organolead in wine

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