Concepedia

Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors

Andreas Bimpilas, Marilena Panagopoulou, Dimitrios Tsimogiannis, Vassiliki Oreopoulou

Food Chemistry · 2015 · 134 citations · 22 references

DOI

Concepts

References

22

TheDMACA-HCl Protocol and the Threshold Proanthocyanidin Content for Bloat Safety in Forage Legumes

Yuguang Li, Greg Tanner, Phil Larkin · Journal of the Science of Food and Agriculture · 1996 · 434 citations

, , +13

Characterization of Flavonoid Subgroups and Hydroxy Substitution by HPLC-MS/MS

Dimitrios Tsimogiannis, Martina Samiotaki, George Panayotou et al. · Molecules · 2007 · 315 citations · Full text

, , +15

A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts

Christina Drosou, Konstantina Kyriakopoulou, Andreas Bimpilas et al. · Industrial Crops and Products · 2015 · 305 citations

, , +16

Polyphenol interactions. Anthocyanins: Co‐pigmentation and colour changes in red wines

Hua Liao, Ya Cai, Edwin Haslam · Journal of the Science of Food and Agriculture · 1992 · 232 citations

, , +17

Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah

Eva Sánchez-Palomo Lorenzo, Alejandro Alberto Azaola Espinosa · Food Chemistry · 2004 · 199 citations

, , +15