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Food Chemistry|October 8, 2021
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistryElisabetta Pittari, Paola Piombino, Isabelle Andriot, et al.
Frontiers in Plant Science|November 23, 2017
Cultivar Diversity of Grape Skin Polyphenol Composition and Changes in Response to Drought Investigated by LC-MS Based MetabolomicsLucie Pinasseau, Anna Vallverdú-Queralt, Arnaud Verbaere, et al.
Molecular Nutrition & Food Research|February 26, 2015
Moderate consumption of wine, through both its phenolic compounds and alcohol content, promotes hydroxytyrosol endogenous generation in humans. A randomized controlled trialClara Pérez-Mañá, Magí Farré, Jose Rodríguez-Morató, et al.
Food Chemistry|December 5, 2022
Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berriesJean-Claude Boulet, Elissa Abi-Habib, Stéphanie Carrillo, et al.
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