Conceição Leandro

Separation of Grape and Wine Proanthocyanidins According to Their Degree of Polymerization

Baoshan Sun, Conceição Leandro, Jorge M. Ricardo‐da‐Silva et al. · Journal of Agricultural and Food Chemistry · 1998 · 295 citations

C18 Sep-pak Cartridges, Engineering, Polyphenolics +19

Effect of Different Winemaking Technologies on Phenolic Composition in Tinta Miúda Red Wines

Baoshan Sun, Isabel Spranger, Francisco Roque-do-Vale et al. · Journal of Agricultural and Food Chemistry · 2001 · 94 citations

Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

Baoshan Sun, Ana C. Neves, Tiago A. Fernandes et al. · Journal of Agricultural and Food Chemistry · 2011 · 87 citations

Food Chemistry, Polyphenolics, Tannin +13

Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency

Baoshan Sun, Marta Sá, Conceição Leandro et al. · Journal of Agricultural and Food Chemistry · 2013 · 80 citations

Salivary Proteins, Engineering, Food Analysis +20

Formation of new stable pigments from condensation reaction between malvidin 3-glucoside and (−)-epicatechin mediated by acetaldehyde: Effect of tartaric acid concentration

Baoshan Sun, Tania Barradas, Conceição Leandro et al. · Food Chemistry · 2008 · 27 citations

New Stable Pigments, Natural Pigments, Bioorganic Chemistry +11