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

Evaluating the ‘Labeled Magnitude Scale’ for Measuring Sensations of Taste and Smell

Barry G. Green, Pamela Dalton, Beverly J. Cowart et al. · Chemical Senses · 1996 · 743 citations

The polymeric nature of wine pigments

T. C. Somers · Phytochemistry · 1971 · 564 citations

Engineering, Polymer Technology, Polymer Science +7

Polymeric proanthocyanidins from grape skins

Jean‐Marc Souquet, Véronique Cheynier, Franck Brossaud et al. · Phytochemistry · 1996 · 502 citations

Bioorganic Chemistry, Phytochemistry, Phytochemical +2

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

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Hanna Peleg, Karine Gacon, Pascal Schlich et al. · Journal of the Science of Food and Agriculture · 1999 · 379 citations

Maximum Bitterness Intensity, Food Bioactive Compound, Flavoromics +9