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Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2017, Volume 65, Issue 31, pp. 6369 - 6378
During the aging of red wine in oak wood barrels, Or in alternative aging systems, interactions between the compounds released from wood, the compounds of the... 
dissolved oxygen | ellagitannins | oak wood | oxygen consuming kinetics | oak chips | MODEL WINE SOLUTION | FOOD SCIENCE & TECHNOLOGY | Oak chips | RED WINES | ORIGIN | CHIPS | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | CONSUMPTION | Time Factors | Quercus - chemistry | Hydrolyzable Tannins - chemistry | Oxygen - chemistry | Wood - chemistry | Wine - analysis
Journal Article
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 08/2019, Volume 67, Issue 34, pp. 9579 - 9590
The first contact of tannins with the human body occurs in the mouth, where some of these tannins are known to interact with salivary proteins, in particular... 
ANTIOXIDANT ACTIVITY | FOOD SCIENCE & TECHNOLOGY | TANNINS | IDENTIFICATION | OAK WOOD | POLYPHENOLS | PROCYANIDINS | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY | STD-NMR | ITC | CHEMISTRY, APPLIED | astringency | antioxidant ability | BINDING | SENSORY EVALUATION
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2018, Volume 66, Issue 33, pp. 8814 - 8823
Polyphenols may contribute directly to plant-based foodstuffs flavor, in particular to astringency and bitterness. In this work, the bitterness of a small... 
phenolic acid ethyl esters | tannins | astringency | procyanidins | STRUCTURAL INSIGHTS | ASSAY | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | ELLAGITANNINS | DIMERS | HTAS2R14 | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | BINDING
Journal Article
Journal of Food Quality, ISSN 0146-9428, 07/2017, Volume 2017, pp. 1 - 2
[...]in this paper, authors reported the phenolic composition of this plant at five different growth stages and they correlated it with the antioxidant... 
FOOD SCIENCE & TECHNOLOGY | Studies | Antioxidants | Acids | Algae | Cyanobacteria | Polyphenols | Food quality | Biological activity | Food | Fruits | Life Sciences | Food and Nutrition
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2019, Volume 286, pp. 43 - 50
The disappearance of the -glycosidic ellagitannins over time can occur even in absence of oxygen and their disappearance rate seems to be affected by the... 
Kinetic model | Oxygen | Castalagin | Vescalagin | HPLC–MS-MRM | Oak ellagitannins | Oxidation reactions | HPLC-MS-MRM | QUERCUS-ROBUR | WOOD | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | EXTRACTION | NUTRITION & DIETETICS | EVOLUTION | CHEMISTRY, APPLIED
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2018, Volume 264, pp. 226 - 232
It has been suggested that the addition of flavonols (i.e. white grape skins) improves and stabilizes the color of red wines. However, it has been shown that... 
Sensory analysis | Wine flavonols | Astringency | Salivary proteins | Polyphenol-protein interaction | Mannoproteins | Wine | Proteins | Fluorescence spectroscopy | Flavonoids | Flavones | Grapes | Analysis | Bioflavonoids
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 07/2014, Volume 62, Issue 29, pp. 6984 - 6994
Journal Article