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1.
Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins.
Molecules
; 28(14)2023 Jul 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-37513366
2.
Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: Implications for wine tannin concentration and colloidal stability.
Food Chem
; 385: 132658, 2022 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35313192
3.
Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties.
Int J Biol Macromol
; 140: 546-555, 2019 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31404601
4.
Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency.
Biomolecules
; 9(9)2019 09 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-31505886
5.
Retention of Proanthocyanidin in Wine-like Solution Is Conferred by a Dynamic Interaction between Soluble and Insoluble Grape Cell Wall Components.
J Agric Food Chem
; 64(44): 8406-8419, 2016 Nov 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-27616021
6.
Characterization of macromolecular complexes in red wine: Composition, molecular mass distribution and particle size.
Food Chem
; 199: 838-46, 2016 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26776042
7.
Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine.
J Agric Food Chem
; 63(17): 4345-52, 2015 May 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-25877783
8.
Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit composition.
J Agric Food Chem
; 62(47): 11582-93, 2014 Nov 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-25356846
9.
Measuring the molecular dimensions of wine tannins: comparison of small-angle X-ray scattering, gel-permeation chromatography and mean degree of polymerization.
J Agric Food Chem
; 62(29): 7216-24, 2014 Jul 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-24956950
10.
Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
J Agric Food Chem
; 62(20): 4558-70, 2014 May 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-24773241
11.
Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.
J Agric Food Chem
; 61(3): 719-27, 2013 Jan 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-23289627
12.
Effect of wine pH and bottle closure on tannins.
J Agric Food Chem
; 61(47): 11618-27, 2013 Nov 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-24195587
13.
Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer.
Appl Spectrosc
; 66(6): 656-64, 2012 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22732536
14.
Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.
J Agric Food Chem
; 60(40): 10093-102, 2012 Oct 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-22967212
15.
Relationship between red wine grade and phenolics. 2. Tannin composition and size.
J Agric Food Chem
; 59(15): 8409-12, 2011 Aug 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-21702478
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