Elizabeth J. Waters

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

Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development

James A. Kennedy, Yoji Hayasaka, Stéphane Vidal et al. · Journal of Agricultural and Food Chemistry · 2001 · 313 citations

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

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

Patrik R. Jones, Richard Gawel, I. Leigh Francis et al. · Food Quality and Preference · 2008 · 205 citations

Model White Wine, Health Sciences, Flavoromics +1