Astringency response of red wines: Potential role of molecular assembly

Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Celestino Santos‐Buelga, Augustin Scalbert · Journal of the Science of Food and Agriculture · 2000 · 1.3K citations

Agriculture, Nutrition, Nutritional Sciences +15

The polymeric nature of wine pigments

T. C. Somers · Phytochemistry · 1971 · 566 citations

Agriculture, Chemistry, Viticulture +14

Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching

Susana Soares, Nuno Mateus, Víctor de Freitas · Journal of Agricultural and Food Chemistry · 2007 · 531 citations

Agriculture, Biochemistry, Food Science +14

Structure and Properties of Wine Pigments and Tannins

Véronique Cheynier, Montserrat Dueñas, Erika Salas et al. · American Journal of Enology and Viticulture · 2006 · 511 citations · Full text

Agriculture, Biochemistry, Enology +17

Changes in tannins in ripening fruits

Judith L. Goldstein, T. Swain · Phytochemistry · 1963 · 438 citations

Agriculture, Food Science, Plant Sciences +9