Sandy Fabre

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

Synthesis of indanones by sequential Heck-reduction–cyclization–alkylation (HRCA) reactions

Luma Nassar‐Hardy, Sandy Fabre, Atef M. Amer et al. · Tetrahedron Letters · 2011 · 24 citations

Organic Chemistry, Cross-coupling Reaction, Sequential Heck-reduction–cyclization–alkylation +1

Towards a Molecular Interpretation of Astringency: Synthesis, 3D Structure, Colloidal State, and Human Saliva Protein Recognition of Procyanidins

Olivier Cala, Sandy Fabre, Noël Pinaud et al. · Planta Medica · 2011 · 22 citations · Full text

NMR of human saliva protein/wine tannin complexes. Towards deciphering astringency with physico-chemical tools

Olivier Cala, Sandy Fabre, Éric Fouquet et al. · Comptes Rendus Chimie · 2010 · 15 citations

Isolation, characterization, and determination of a new compound in red wine

Sandy Fabre, Christelle Absalon, Noël Pinaud et al. · Analytical and Bioanalytical Chemistry · 2013 · 10 citations