Related references
Note: Only part of the references are listed.Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review
Gonzalo Garrido-Banuelos et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics
Paula Perez-Porras et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
The polysaccharides of winemaking: From grape to wine
Hayden R. Jones-Moore et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition
Leticia Martinez Lapuente et al.
FOOD CHEMISTRY (2021)
Effects of the Temperature and Ethanol on the Kinetics of Proanthocyanidin Adsorption in Model Wine Systems
J. W. Beaver et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation
Elsa Brandao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Cell Wall-Anthocyanin Interactions during Red Wine Fermentation-Like Conditions
Cristina Medina-Plaza et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2020)
Blueberry pectin and increased anthocyanins stability under in vitro digestion
Jeewon Koh et al.
FOOD CHEMISTRY (2020)
The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix
Andrea Osete-Alcaraz et al.
FOOD RESEARCH INTERNATIONAL (2020)
The impact of cluster thinning and leaf removal timing on the grape quality and concentration of monomeric anthocyanins in Cabernet-Sauvignon and Probus (Vitis vinifera L.) wines
Dragoslav Ivanisevic et al.
OENO ONE (2020)
The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines
Andrea Osete-Alcaraz et al.
BIOMOLECULES (2020)
The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions
Elsa Brandao et al.
CARBOHYDRATE POLYMERS (2020)
Impact of grape pectic polysaccharides on anthocyanins thermostability
Ana Fernandes et al.
CARBOHYDRATE POLYMERS (2020)
Impact ofHanseniaspora Vineaein Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine
Juan Manuel Del Fresno et al.
FERMENTATION-BASEL (2020)
Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review
Si-Yu Li et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content
Maria Dolores Jimenez-Martinez et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines
Diego Piccardo et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels
Gonzalo Garrido-Banuelos et al.
FOOD CHEMISTRY (2019)
Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects
Gonzalo Garrido-Banuelos et al.
FOOD CHEMISTRY (2019)
Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions
Lena Rebecca Larsen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions
Cristina Medina-Plaza et al.
MOLECULES (2019)
Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems
Jordan W. Beaver et al.
MOLECULES (2019)
Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines
Andrea Osete-Alcaraz et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2019)
Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition
M. Dolores Jimenez-Martinez et al.
FOOD CHEMISTRY (2019)
Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology
Yu Gao et al.
MOLECULES (2019)
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure
Ana Fernandes et al.
FOOD HYDROCOLLOIDS (2019)
Grape and wine polymeric polyphenols: Their importance in enology
Lingxi Li et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Olaf J. Schelezki et al.
FOOD CHEMISTRY (2018)
Waxy bloom on grape berry surface is one important factor for oviposition of European grapevine moths
Margit Rid et al.
JOURNAL OF PEST SCIENCE (2018)
Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition
Tanya E. Rutan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Oak wine barrel as an active vessel: A critical review of past and current knowledge
Maria del Alamo-Sanza et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Sensorial properties of red wine polyphenols: Astringency and bitterness
Susana Soares et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination
Rafael Apolinar-Valiente et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition
M. D. Jimenez-Martinez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Application of high-power ultrasounds during red wine vinification
Ana Belen Bautista-Ortin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine
Sijing Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion
Catherine M. G. C. Renard et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach
Elsa Brandao et al.
CARBOHYDRATE POLYMERS (2017)
Mesoscopic structure of pectin in solution
K. Alba et al.
BIOPOLYMERS (2017)
Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration
K. A. Bindon et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2017)
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
Ruben del Barrio-Galan et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Dissecting the polysaccharide-rich grape cell wall matrix using recombinant pectinases during winemaking
Yu Gao et al.
CARBOHYDRATE POLYMERS (2016)
Impact of a pectic polysaccharide on oenin copigmentation mechanism
Ana Fernandes et al.
FOOD CHEMISTRY (2016)
Role of cell wall deconstructing enzymes in the proanthocyanidin-cell wall adsorption-desorption phenomena
Liliana del Rocis Castro-Lopez et al.
FOOD CHEMISTRY (2016)
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
M. R. Gonzalez-Centeno et al.
FOOD CHEMISTRY (2016)
Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency
Jean-Claude Boulet et al.
FOOD CHEMISTRY (2016)
Anthocyanins influence tannin-cell wall interactions
Ana Belen Bautista-Ortin et al.
FOOD CHEMISTRY (2016)
Intermolecular binding of blueberry pectin-rich fractions and anthocyanin
Z. Lin et al.
FOOD CHEMISTRY (2016)
Effect of Commercial Enzymes on Berry Cell Wall Deconstruction in the Context of Intravineyard Ripeness Variation under Winemaking Conditions
Yu Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Retention of Proanthocyanidin in Wine-like Solution Is Conferred by a Dynamic Interaction between Soluble and Insoluble Grape Cell Wall Components
Keren A. Bindon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
Ana B. Bautista-Ortín et al.
OENO One (2016)
Integrated approach to winery waste: waste generation and data consolidation
Margarida Oliveira et al.
FRONTIERS OF ENVIRONMENTAL SCIENCE & ENGINEERING (2016)
Anthocyanin extractability assesment of grape skins by texture analysis
Luca Rolle et al.
OENO One (2016)
Effects of postveraison water regime on the phenolic composition of grapes and wines of cv. Agiorgitiko (Vitis vinifera L.)
Stefanos Koundouras et al.
OENO One (2016)
Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes
Ana Belen Bautista-Ortin et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)
Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines
Mariona Gil et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Dissecting the polysaccharide-rich grape cell wall changes during winemaking using combined high-throughput and fractionation methods
Yu Gao et al.
CARBOHYDRATE POLYMERS (2015)
Influence of Ultrasound on Fresh-Cut Mango Quality Through Evaluation of Enzymatic and Oxidative Metabolism
Jessika Goncalves Santos et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques
Rafael Apolinar-Valiente et al.
FOOD CHEMISTRY (2015)
The composition of cell walls from grape marcs is affected by grape origin and enological technique
Rafael Apolinar-Valiente et al.
FOOD CHEMISTRY (2015)
Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes
Anscha J. J. Zietsman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Following the Compositional Changes of Fresh Grape Skin Cell Walls during the Fermentation Process in the Presence and Absence of Maceration Enzymes
Anscha J. J. Zietsman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages
Natalia Quijada-Morin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Remarkable Proanthocyanidin Adsorption Properties of Monastrell Pomace Cell Wall Material Highlight Its Potential Use as an Alternative Fining Agent in Red Wine Production
Ana Belen Bautista-Ortin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Wine Aroma Compounds in Grapes: A Critical Review
Carmen Gonzalez-Barreiro et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Reactivity of pure and commercial grape skin tannins with cell wall material
Ana Belen Bautista-Ortin et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Pectic-β(1,4)-galactan, extensin and arabinogalactan-protein epitopes differentiate ripening stages in wine and table grape cell walls
John P. Moore et al.
ANNALS OF BOTANY (2014)
Pectin-modifying enzymes and pectin-derived materials: applications and impacts
Estelle Bonnin et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines
R. Apolinar-Valiente et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2014)
Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls
Yolanda Ruiz-Garcia et al.
CARBOHYDRATE POLYMERS (2014)
Neutral sugar side chains of pectins limit interactions with procyanidins
Aude A. Watrelot et al.
CARBOHYDRATE POLYMERS (2014)
Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines
Cristele Delsart et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
Jose Miguel Hernandez-Hierro et al.
FOOD CHEMISTRY (2014)
Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity
Yang Kim et al.
FOOD CHEMISTRY (2014)
Interactions between grape skin cell wall material and commercial enological tannins. Practical implications
Ana Belen Bautista-Ortin et al.
FOOD CHEMISTRY (2014)
Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides
Celine Cholet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Factors Affecting Skin Tannin Extractability in Ripening Grapes
Keren A. Bindon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin
Ana Fernandes et al.
LANGMUIR (2014)
Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length
Aude A. Watrelot et al.
BIOMACROMOLECULES (2013)
Study of the ultrasound effects on yeast lees lysis in winemaking
Valentina Cacciola et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Effect of Wine Maceration Enzymes on the Extraction of Grape Seed Proanthocyanidins
Ana Belen Bautista-Ortin et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions
M. Buchweitz et al.
FOOD CHEMISTRY (2013)
Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins
Keren A. Bindon et al.
FOOD CHEMISTRY (2013)
Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins
M. Buchweitz et al.
FOOD CHEMISTRY (2013)
Compositions and chemical variability of grape pomaces from French vineyard
Pierangelo Rondeau et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Application of Insoluble Fibers in the Fining of Wine Phenolics
Raul F. Guerrero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques
Rafael Apolinar-Valiente et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research
Juan Francisco Garcia-Martin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment
Cristele Delsart et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes
Jose Miguel Hernandez-Hierro et al.
ANALYTICA CHIMICA ACTA (2012)
Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines
Maite T. Escribano-Bailon et al.
CURRENT ORGANIC CHEMISTRY (2012)
Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception
Victor de Freitas et al.
CURRENT ORGANIC CHEMISTRY (2012)
The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process
I. Romero-Cascales et al.
FOOD CHEMISTRY (2012)
Quantitative determination of wine polysaccharides by gas chromatography-mass spectrometry (GC-MS) and size exclusion chromatography (SEC)
Zenaida Guadalupe et al.
FOOD CHEMISTRY (2012)
Binding of polyphenols to plant cell wall analogues - Part 1: Anthocyanins
A. Padayachee et al.
FOOD CHEMISTRY (2012)
INFLUENCE OF WINE-GRAPE SKIN HARDNESS ON THE KINETICS OF ANTHOCYANIN EXTRACTION
Luca Rolle et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)
Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins
Susana Soares et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall
Carine Le Bourvellec et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines
Mariona Gil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Tissue-Specific and Developmental Modifications of Grape Cell Walls Influence the Adsorption of Proanthocyanidins
Keren A. Bindon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition
Ruben Del Barrio-Galan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva
Athina Mitropoulou et al.
FOOD RESEARCH INTERNATIONAL (2011)
Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index
Susana Rio Segade et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
Naiara Busse-Valverde et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Ripening-Induced Changes in Grape Skin Proanthocyanidins Modify Their Interaction with Cell Walls
Keren A. Bindon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening
Luca Rolle et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine
R. L. Hanlin et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2010)
Tannin Oxidation: Intra- versus Intermolecular Reactions
Celine Poncet-Legrand et al.
BIOMACROMOLECULES (2010)
NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects
Olivier Cala et al.
FASEB JOURNAL (2010)
Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems
Yang Kim et al.
FOOD CHEMISTRY (2010)
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
Marie-Agnes Ducasse et al.
FOOD CHEMISTRY (2010)
Microscopic visualization of Pulsed Electric Field induced changes on plant cellular level
A. Janositz et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 2. Implications for Vinification
Keren A. Bindon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass
Keren A. Bindon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Thermodynamics of Grape and Wine Tannin Interaction with Polyproline: Impiications for Red Wine Astringency
Jacqui M. McRae et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Different Anthocyanin Profiles of the Skin and the Pulp of Yan73 (Muscat Hamburg x Alicante Bouschet) Grape Berries
Jian-Jun He et al.
MOLECULES (2010)
Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems
M. R. Gonzalez-Centeno et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Interactions between apple (Malus x domestica Borkh.) polyphenols and cell walls modulate the extractability of polysaccharides
C. Le Bourvellec et al.
CARBOHYDRATE POLYMERS (2009)
The structure, function, and biosynthesis of plant cell wall pectic polysaccharides
Kerry Hosmer Caffall et al.
CARBOHYDRATE RESEARCH (2009)
Quantitative Prediction of Cell Wall Polysaccharide Composition in Grape (Vitis vinifera L.) and Apple (Malus domestica) Skins from Acid Hydrolysis Monosaccharide Profiles
Anis Arnous et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation
Susana I. Soares et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Changes in Polysaccharide and Protein Composition of Cell Walls in Grape Berry Skin (Cv. Shiraz) during Ripening and Over-Ripening
Anysia Vicens et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Pectin, a versatile polysaccharide present in plant cell walls
Alphons G. J. Voragen et al.
STRUCTURAL CHEMISTRY (2009)
The temperature effect during pulse application on cell membrane fluidity and permeabilization
M. Kanduser et al.
BIOELECTROCHEMISTRY (2008)
Pectin structure and biosynthesis
Debra Mohnen
CURRENT OPINION IN PLANT BIOLOGY (2008)
Influence of chemical composition of polysaccharides on aroma retention
Celine Jouquand et al.
FOOD HYDROCOLLOIDS (2008)
Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes
Inmaculada Romero-Cascales et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Phenolic ripeness assessment of grape skin by texture analysis
Susana Rio Segade et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Changes in skin cell wall composition during the maturation of four premium wine grape varieties
Ana Ortega-Regules et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.):: technological implications
Ana Ortega-Regules et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Polysaccharide profile and content during the vinification and aging of Tempranillo red wines
Zenaida Guadalupe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics
A. B. Bautista-Ortin et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Colloidal dispersions of tannins in water-ethanol solutions
Drazen Zanchi et al.
LANGMUIR (2007)
Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition
Thierry Doco et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Maceration enzymes and mannoproteins:: A possible strategy to increase colloidal stability and color extraction in red wines
Zenaida Guadalupe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines
Noelia Castillo-Munoz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Influence of grape variety, vine system and enological treatments on the colour stability of young red wines
C. Perez-Lamela et al.
FOOD CHEMISTRY (2007)
Composition and cellular localization of tannins in Cabernet Sauvignon skins during growth
Severine Gagne et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins
Elisabete Carvalho et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach
Markela Terta et al.
FOOD HYDROCOLLOIDS (2006)
Influence of different phenolic copigments on the color of malvidin 3-glucoside
Manuela Gomez-Miguez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Effect of flash release treatment on phenolic extraction and wine composition
Cecile Morel-Salmi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability
A Ortega-Regules et al.
ANALYTICA CHIMICA ACTA (2006)
Partial aqueous solubility of low-galactose-content galactomannans - What is the quantitative basis?
Michael A. Pollard et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2006)
Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release
Manuel Pinelo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Cell wall disassembly in ripening fruit
DA Brummell
FUNCTIONAL PLANT BIOLOGY (2006)
Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides
C Le Bourvellec et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2005)
Cell walls of loosening skin in post-veraison grape berries lose structural polysaccharides and calcium while accumulate structural proteins
XM Huang et al.
SCIENTIA HORTICULTURAE (2005)
Updated knowledge about the presence of phenolic compounds in wine
M Monagas et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Molecular model for astringency produced by polyphenol/protein interactions
E Jöbstl et al.
BIOMACROMOLECULES (2004)
Use of an experimental design approach for evaluation of key wine components on mouth-feel perception
S Vidal et al.
FOOD QUALITY AND PREFERENCE (2004)
Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
B Ayestarán et al.
ANALYTICA CHIMICA ACTA (2004)
Occurrence of the primary cell wall polysaccharide rhamnogalacturonan II in pteridophytes, lycophytes, and bryophytes. Implications for the evolution of vascular plants
T Matsunaga et al.
PLANT PHYSIOLOGY (2004)
Non-covalent interaction between procyanidins and apple cell wall material Part I. Effect of some environmental parameters
C Le Bourvellec et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2004)
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium
S Vidal et al.
FOOD CHEMISTRY (2004)
Flavan-3-ol aggregation in model ethanolic solutions: Incidence of polyphenol structure, concentration, ethanol content, and ionic strength
C Poncet-Legrand et al.
LANGMUIR (2003)
Polysaccharides from grape berry cell walls. Part II. Structural characterization of the xyloglucan polysaccharides
T Doco et al.
CARBOHYDRATE POLYMERS (2003)
Release of limonene from polysaccharide matrices: viscosity and synergy effect
S Secouard et al.
FOOD CHEMISTRY (2003)
Study of carbohydrate influence on protein-tannin aggregation by nephelometry
V de Freitas et al.
FOOD CHEMISTRY (2003)
Analysis of proanthocyanidins by high-performance gel permeation chromatography
JA Kennedy et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium
S Vidal et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
The polysaccharides of red wine: total fractionation and characterization
S Vidal et al.
CARBOHYDRATE POLYMERS (2003)
Model studies of ferulate-coniferyl alcohol cross-product formation in primary maize walls: Implications for lignification in grasses
JH Grabber et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Mode of action of pectin lyase A of Aspergillus niger on differently C6-substituted oligogalacturonides.
GJWM van Alebeek et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2002)
Aggregation of grape seed tannins in model wine - effect of wine polysaccharides
V Riou et al.
FOOD HYDROCOLLOIDS (2002)
Expression patterns of cell wall-modifying enzymes during grape berry development
KJ Nunan et al.
PLANTA (2001)
Involvement of pectin methyl-esterase during the ripening of grape berries: partial cDNA isolation, transcript expression and changes in the degree of methyl-esterification of cell wall pectins
L Barnavon et al.
PHYTOCHEMISTRY (2001)
Composition of grape skin proanthocyanidins at different stages of berry development
JA Kennedy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Interactions between apple cell walls and native apple polyphenols: quantification and some consequences
CMGC Renard et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2001)
Polysaccharides from grape berry cell walls. Part I: tissue distribution and structural characterization of the pectic polysaccharides
S Vidal et al.
CARBOHYDRATE POLYMERS (2001)
In vivo measurement of flavour release from mixed phase gels
AJ Taylor et al.
BIOMOLECULAR ENGINEERING (2001)
Structural characterization of the pectic polysaccharide rhamnogalacturonan II: evidence for the backbone location of the aceric acid-containing oligoglycosyl side chain
S Vidal et al.
CARBOHYDRATE RESEARCH (2000)
Analysis of cell wall neutral sugar composition, β-galactosidase activity and a related cDNA clone throughout the development of Vitis vinifera grape berries
L Barnavon et al.
PLANT PHYSIOLOGY AND BIOCHEMISTRY (2000)
Changes in grape seed polyphenols during fruit ripening
JA Kennedy et al.
PHYTOCHEMISTRY (2000)