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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 chemistry.
Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F. Pittari E, et al. Among authors: cheynier v. Food Chem. 2022 Mar 15;372:131229. doi: 10.1016/j.foodchem.2021.131229. Epub 2021 Sep 27. Food Chem. 2022. PMID: 34624784
Interactions of grape seed tannins with salivary proteins.
Sarni-Manchado P, Cheynier V, Moutounet M. Sarni-Manchado P, et al. Among authors: cheynier v. J Agric Food Chem. 1999 Jan;47(1):42-7. doi: 10.1021/jf9805146. J Agric Food Chem. 1999. PMID: 10563846
Reactions of anthocyanins and tannins in model solutions.
Salas E, Fulcrand H, Meudec E, Cheynier V. Salas E, et al. Among authors: cheynier v. J Agric Food Chem. 2003 Dec 31;51(27):7951-61. doi: 10.1021/jf0345402. J Agric Food Chem. 2003. PMID: 14690379
129 results