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Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
(Trends in Food Science and Technology. vol. 67, pp. 139-149, 2017-09-01)Article de revue -
First evidence of epicatechin vanillate in grape seed and red wine
(Food Chemistry. vol. 259, pp. 304-310, 2018)Article de revue -
New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches
(Food Chemistry. vol. 249, pp. 168-175, 2018)Article de revue -
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
(PLoS ONE. vol. 11, n° 8, pp. e0161095, 2016-08-12)Article de revue