Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin

Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol

James A. Kennedy, Graham P. Jones · Journal of Agricultural and Food Chemistry · 2001 · 787 citations

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

The sensory perception of texture and mouthfeel

Jean‐Xavier Guinard, Rossella Mazzucchelli · Trends in Food Science & Technology · 1996 · 343 citations

Cognitive Science, Sensory Perception, Sensory Science +5

Bitterness and astringency of grape and wine polyphenols

Franck Brossaud, Véronique Cheynier, Ann C. Noble · Australian Journal of Grape and Wine Research · 2001 · 224 citations · Full text

Food Chemistry, Botany, Phenolic Fractions +11