Pierre‐Louis Teissèdre

Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

E. N. Frankel, Andrew L. Waterhouse, Pierre‐Louis Teissèdre · Journal of Agricultural and Food Chemistry · 1995 · 882 citations

Food Chemistry, Food Preservatives, Food Bioactive Compound +15

Inhibition ofIn Vitro Human LDL Oxidation by Phenolic Antioxidants from Grapes and Wines

Pierre‐Louis Teissèdre, E. N. Frankel, Andrew L. Waterhouse et al. · Journal of the Science of Food and Agriculture · 1996 · 501 citations

Lipid Peroxidation, Trimer C1, Polyphenolics +16

Antioxidant Capacities and Phenolics Levels of French Wines from Different Varieties and Vintages

Nicolas Landrault, Patrick Poucheret, Patrice Ravel et al. · Journal of Agricultural and Food Chemistry · 2001 · 321 citations

The absorption, metabolism and excretion of flavan-3-ols and procyanidins following the ingestion of a grape seed extract by rats

Catherine Tsang, Cyril Auger, William Mullen et al. · British Journal Of Nutrition · 2005 · 296 citations · Full text

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

Hélène Fontoin, Cédric Saucier, Pierre‐Louis Teissèdre et al. · Food Quality and Preference · 2007 · 270 citations

Food Chemistry, Tannin, Model Wine Solution +2