| scholarly article | Q13442814 |
| P50 | author | Wen Ma | Q59707403 |
| Luca Rolle | Q43781991 | ||
| P2093 | author name string | P Waffo-Teguo | |
| M Jourdes | |||
| M A Paissoni | |||
| P -L Teissedre | |||
| P2860 | cites work | Circadian rhythms in human salivary flow rate and composition | Q24536210 |
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| Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency | Q50439467 | ||
| Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties | Q50462898 | ||
| Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina). | Q50526199 | ||
| Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process. | Q50562321 | ||
| Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine | Q56454378 | ||
| New Anthocyanin–Human Salivary Protein Complexes | Q57641746 | ||
| Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins | Q58539982 | ||
| Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution | Q58805877 | ||
| Profiling of Hydroxycinnamoyl Tartrates and Acylated Anthocyanins in the Skin of 34 Vitis vinifera Genotypes | Q59165339 | ||
| Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach | Q62721682 | ||
| The specificity of proanthocyanidin-protein interactions | Q70730047 | ||
| Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia | Q73159804 | ||
| Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age | Q85297665 | ||
| Metabolite profiling of grape: Flavonols and anthocyanins | Q34568995 | ||
| Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine | Q34735785 | ||
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| Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation | Q43670908 | ||
| Different phenolic compounds activate distinct human bitter taste receptors. | Q43948352 | ||
| Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution | Q44767989 | ||
| Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening | Q44783085 | ||
| 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). | Q46185015 | ||
| Characterization of pigments from different high speed countercurrent chromatography wine fractions | Q46506950 | ||
| Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties. | Q46669962 | ||
| Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines. | Q47183867 | ||
| Interaction of anthocyanins with human serum albumin: influence of pH and chemical structure on binding | Q47974266 | ||
| Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations. | Q48173680 | ||
| Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines | Q50213545 | ||
| From grape to wine: Changes in phenolic composition and its influence on antioxidant activity | Q50242147 | ||
| P275 | copyright license | Creative Commons Attribution 4.0 International | Q20007257 |
| P6216 | copyright status | copyrighted | Q50423863 |
| P433 | issue | 1 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | anthocyanins | Q262547 |
| P304 | page(s) | 17098 | |
| P577 | publication date | 2018-11-20 | |
| P1433 | published in | Scientific Reports | Q2261792 |
| P1476 | title | Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins | |
| P478 | volume | 8 |
| Q99605150 | Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle |
| Q98158851 | Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia |
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