Mariola Kwiatkowski

The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

Stéphane Vidal, I. Leigh Francis, Sylvain Guyot et al. · Journal of the Science of Food and Agriculture · 2003 · 485 citations

Food Chemistry, Wine‐like Medium, Health Sciences +13

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Stéphane Vidal, I. Leigh Francis, Ann C. Noble et al. · Analytica Chimica Acta · 2003 · 332 citations

Food Chemistry, Tannin-like Polyphenolic Compounds, Mouth-feel Properties +8

Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy

Daniel Cozzolino, Mariola Kwiatkowski, Mango Parker et al. · Analytica Chimica Acta · 2003 · 325 citations

Food Chemistry, Phenolic Compounds, Food Fermentation +11

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Stéphane Vidal, I. Leigh Francis, Pascale Williams et al. · Food Chemistry · 2004 · 309 citations

Food Chemistry, Polysaccharide, Mouth-feel Properties

Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Stéphane Vidal, Philippe Courcoux, I. Leigh Francis et al. · Food Quality and Preference · 2003 · 205 citations

Electronic Tongue, Cognitive Science, Food Quality +10