Aude A. Watrelot - Concepedia

Author

Aude A. Watrelot

Also Known As

Aude Annie Watrelot, Aude A. Watrelot, Aude Annie Watrelot, Aude Watrelot, Watrelot, A.A., Watrelot, Aude, Watrelot, Aude A, Watrelot, Aude A.

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

University of California, Davis Sécurité et Qualité des Produits d'Origine Végétale Iowa State University Université d'Avignon et des Pays de Vaucluse Centre National de la Recherche Scientifique

About

Aude A. Watrelot is an author at University of California, Davis specializing in biochemistry, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	9	9	665
2	Engineering	7	7	193
3	Health Sciences	6	6	420
4	Natural Sciences	4	4	207
5	Medicine	3	3	95

Aude A. Watrelot

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion Catherine M.G.C. Renard, Aude A. Watrelot, Carine Le Bourvellec Trends in Food Science & Technology Food ChemistryNutritionPolyphenolicsFood FunctionFood Bioactive Compound	2016	271
Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length Aude A. Watrelot, Carine Le Bourvellec, Anne Imberty, Biomacromolecules	2013	126
Neutral sugar side chains of pectins limit interactions with procyanidins Aude A. Watrelot, Carine Le Bourvellec, Anne Imberty, Carbohydrate Polymers Bioorganic ChemistryBiochemistryNatural SciencesMolecular BiologyPolysaccharide	2013	102
Wine polysaccharides influence tannin-protein interactions Aude A. Watrelot, Delia L. Schulz, James A. Kennedy Food Hydrocolloids BiochemistryTanninGlycobiologyPolysaccharidePhytochemistry	2016	97
Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall Carine Le Bourvellec, Aude A. Watrelot, Christian Giniès, Journal of Agricultural and Food Chemistry Food ChemistryEdible FilmProtein ContentsBiochemistryNatural Sciences	2012	77
Yield and composition of pectin extracted from Tunisian pomegranate peel Mouna Abid, Catherine M.G.C. Renard, Aude A. Watrelot, International Journal of Biological Macromolecules Food ChemistryTunisian Pomegranate Peel	2016	53
Effects of Leaf Removal and Applied Water on Flavonoid Accumulation in Grapevine (<i>Vitis vinifera</i> L. cv. Merlot) Berry in a Hot Climate Runze Yu, Michael G. Cook, Ralph S. Yacco, Journal of Agricultural and Food Chemistry Leaf RemovalEngineeringBotanyEnvironmental EngineeringAgricultural Economics	2016	49
Condensed Tannin Reacts with SO<sub>2</sub> during Wine Aging, Yielding Flavan-3-ol Sulfonates Lingjun Ma, Aude A. Watrelot, Bennett Addison, Journal of Agricultural and Food Chemistry	2018	46
Optimization of the ultrasound-assisted extraction of polyphenols from Aronia and grapes Aude A. Watrelot, Lindsey Bouska Food Chemistry SonoelectrochemistryPower UltrasoundUltrasound-assisted ExtractionUltrasoundChromatography	2022	43
Red Wine Tannin Structure–Activity Relationships during Fermentation and Maceration Ralph S. Yacco, Aude A. Watrelot, James A. Kennedy Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsBiosynthesisEngineeringFood Fermentation	2016	41

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