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Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries.
Food Chem. 2023 Apr 16;406:135023. doi: 10.1016/j.foodchem.2022.135023. Epub 2022 Nov 24.
Food Chem. 2023.
PMID: 36470080
Free article.
Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds.
Abi-Habib E, Vernhet A, Roi S, Carrillo S, Veran F, Ducasse MA, Poncet-Legrand C.
Abi-Habib E, et al.
J Sci Food Agric. 2023 Mar 15;103(4):2004-2013. doi: 10.1002/jsfa.12331. Epub 2022 Nov 24.
J Sci Food Agric. 2023.
PMID: 36369961
Free article.
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Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls.
Abi-Habib E, Vernhet A, Roi S, Carrillo S, Jørgensen B, Hansen J, Doco T, Poncet-Legrand C.
Abi-Habib E, et al.
J Sci Food Agric. 2022 Jun;102(8):3379-3392. doi: 10.1002/jsfa.11685. Epub 2021 Dec 9.
J Sci Food Agric. 2022.
PMID: 34820844
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Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine-like maceration experiments.
Abi-Habib E, Poncet-Legrand C, Roi S, Carrillo S, Doco T, Vernhet A.
Abi-Habib E, et al.
J Sci Food Agric. 2021 Jun;101(8):3257-3269. doi: 10.1002/jsfa.10955. Epub 2020 Dec 15.
J Sci Food Agric. 2021.
PMID: 33222281
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