Kléopatra Chira

Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

Kléopatra Chira, G. Schmauch, Cédric Saucier et al. · Journal of Agricultural and Food Chemistry · 2008 · 183 citations

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

Kléopatra Chira, Nicola Pacella, Michaël Jourdes et al. · Food Chemistry · 2010 · 178 citations

Food Chemistry, Bordeaux Wines, Wine Age +3

Reduced obesity, diabetes, and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier

Matthias Van Hul, Lucie Geurts, Hubert Plovier et al. · American Journal of Physiology-Endocrinology and Metabolism · 2017 · 166 citations · Full text

Nutrition, Dysbiosis, Gut Microbiota +20

Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages

Bénédicte Lorrain, Kléopatra Chira, Pierre‐Louis Teissèdre · Food Chemistry · 2010 · 144 citations

Bordeaux Vineyard, Cabernet-sauvignon Grapes, Phenolic Composition

Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage

Kléopatra Chira, Michaël Jourdes, Pierre‐Louis Teissèdre · European Food Research and Technology · 2011 · 102 citations

Flavoromics, Tannin, Wine Tasting +2