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Foods (Basel, Switzerland)|April 13, 2024
Tannin and Iron-Reactive Phenolics Content in Red Cold-Hardy Hybrid Grape Tissues throughout Development and RipeningAlexander D Gapinski, Nicolas Delchier, Aude A WatrelotFoods (Basel, Switzerland)|April 16, 2025
How Does Extended Maceration Affect Tannin and Color of Red Wines from Cold-Hardy Grape Cultivars?Aude A Watrelot, Nicolas DelchierMolecules (Basel, Switzerland)|August 27, 2021
Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical MethodsAude A WatrelotMolecules (Basel, Switzerland)|June 10, 2022
Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red WinesYiliang Cheng, Aude A WatrelotFood Research International (Ottawa, Ont.)|September 14, 2024
Synergetic effect of Accentuated Cut Edges (ACE) and macerating enzymes on the phenolic composition of Marquette red winesYiliang Cheng, Aude A WatrelotFood Chemistry|March 25, 2022
Optimization of the ultrasound-assisted extraction of polyphenols from Aronia and grapesAude A Watrelot, Lindsey BouskaMolecules (Basel, Switzerland)|May 6, 2020
Chemistry and Reactivity of Tannins in Vitis spp.: A ReviewAude A Watrelot, Erin L NortonJournal of Agricultural and Food Chemistry|April 16, 2019
Red Wine Dryness Perception Related to PhysicochemistryAude A Watrelot, Hildegarde Heymann, Andrew L WaterhouseFood Research International (Ottawa, Ont.)|February 6, 2019
Friction forces of saliva and red wine on hydrophobic and hydrophilic surfacesAude A Watrelot, Tonya L Kuhl, Andrew L WaterhouseFood Chemistry|April 3, 2025
Exploring the role of accentuated cut edges (ACE) and macerating enzymes in modifying polysaccharide composition and pomace microstructure in Marquette red wineYiliang Cheng, Tracey P Stewart, Aude A WatrelotPageof 4