196 related articles for article (PubMed ID: 29407921)
1. New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches.
Ma W; Waffo-Téguo P; Alessandra Paissoni M; Jourdes M; Teissedre PL
Food Chem; 2018 May; 249():168-175. PubMed ID: 29407921
[TBL] [Abstract][Full Text] [Related]
2. Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).
Hanlin RL; Kelm MA; Wilkinson KL; Downey MO
J Agric Food Chem; 2011 Dec; 59(24):13265-76. PubMed ID: 22085086
[TBL] [Abstract][Full Text] [Related]
3. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).
Chira K; Schmauch G; Saucier C; Fabre S; Teissedre PL
J Agric Food Chem; 2009 Jan; 57(2):545-53. PubMed ID: 19105642
[TBL] [Abstract][Full Text] [Related]
4. Toward unraveling grape tannin composition: application of online hydrophilic interaction chromatography × reversed-phase liquid chromatography-time-of-flight mass spectrometry for grape seed analysis.
Kalili KM; Vestner J; Stander MA; de Villiers A
Anal Chem; 2013 Oct; 85(19):9107-15. PubMed ID: 23978274
[TBL] [Abstract][Full Text] [Related]
5. A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.
Rinaldi A; Jourdes M; Teissedre PL; Moio L
Food Chem; 2014 Dec; 164():142-9. PubMed ID: 24996317
[TBL] [Abstract][Full Text] [Related]
6. Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium.
Ćurko N; Kovačević Ganić K; Gracin L; Ðapić M; Jourdes M; Teissedre PL
Food Chem; 2014 Feb; 145():15-22. PubMed ID: 24128443
[TBL] [Abstract][Full Text] [Related]
7. Quantitative analysis of polymeric procyanidins (Tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography.
Peng Z; Hayasaka Y; Iland PG; Sefton M; Høj P; Waters EJ
J Agric Food Chem; 2001 Jan; 49(1):26-31. PubMed ID: 11170555
[TBL] [Abstract][Full Text] [Related]
8. Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency.
Ma W; Waffo-Teguo P; Jourdes M; Li H; Teissedre PL
PLoS One; 2016; 11(8):e0161095. PubMed ID: 27518822
[TBL] [Abstract][Full Text] [Related]
9. Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation.
Wang J; Yao X; Xia N; Sun Q; Duan C; Pan Q
Molecules; 2023 Mar; 28(7):. PubMed ID: 37049811
[TBL] [Abstract][Full Text] [Related]
10. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon.
Lisjak K; Lelova Z; Žigon U; Bolta ŠV; Teissedre PL; Vanzo A
J Sci Food Agric; 2020 Mar; 100(5):1887-1896. PubMed ID: 31821559
[TBL] [Abstract][Full Text] [Related]
11. Effect of Grape Seed and Skin Tannin Molecular Mass and Composition on the Rate of Reaction with Anthocyanin and Subsequent Formation of Polymeric Pigments in the Presence of Acetaldehyde.
Teng B; Hayasaka Y; Smith PA; Bindon KA
J Agric Food Chem; 2019 Aug; 67(32):8938-8949. PubMed ID: 31361121
[TBL] [Abstract][Full Text] [Related]
12. First evidence of epicatechin vanillate in grape seed and red wine.
Ma W; Waffo-Téguo P; Jourdes M; Li H; Teissedre PL
Food Chem; 2018 Sep; 259():304-310. PubMed ID: 29680058
[TBL] [Abstract][Full Text] [Related]
13. From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?
Rousserie P; Rabot A; Geny-Denis L
J Agric Food Chem; 2019 Feb; 67(5):1325-1343. PubMed ID: 30632368
[TBL] [Abstract][Full Text] [Related]
14. Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.
VenuGopal KS; Cherita C; Anu-Appaiah KA
Food Chem; 2018 Mar; 242():98-105. PubMed ID: 29037742
[TBL] [Abstract][Full Text] [Related]
15. Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins.
Cádiz-Gurrea ML; Borrás-Linares I; Lozano-Sánchez J; Joven J; Fernández-Arroyo S; Segura-Carretero A
Int J Mol Sci; 2017 Feb; 18(2):. PubMed ID: 28208630
[TBL] [Abstract][Full Text] [Related]
16. Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry.
Hayasaka Y; Waters EJ; Cheynier V; Herderich MJ; Vidal S
Rapid Commun Mass Spectrom; 2003; 17(1):9-16. PubMed ID: 12478550
[TBL] [Abstract][Full Text] [Related]
17. Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon.
Monagas M; Gómez-Cordovés C; Bartolomé B; Laureano O; Ricardo da Silva JM
J Agric Food Chem; 2003 Oct; 51(22):6475-81. PubMed ID: 14558765
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of direct phloroglucinolysis and colorimetric depolymerization assays and their applicability for determining condensed tannins in grape marc.
Hixson JL; Bindon KA; Smith PA
J Agric Food Chem; 2015 Nov; 63(45):9954-62. PubMed ID: 26551987
[TBL] [Abstract][Full Text] [Related]
19. Tannin composition of cabernet-sauvignon and merlot grapes from the bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage mediterranean grapes varieties.
Chira K; Lorrain B; Ky I; Teissedre PL
Molecules; 2011 Feb; 16(2):1519-32. PubMed ID: 21317842
[TBL] [Abstract][Full Text] [Related]
20. Interactions between grape skin cell wall material and commercial enological tannins. Practical implications.
Bautista-Ortín AB; Cano-Lechuga M; Ruiz-García Y; Gómez-Plaza E
Food Chem; 2014; 152():558-65. PubMed ID: 24444975
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
