On the public citation graph
Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin
0 signed · 75 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199906)79:8<1123::aid-jsfa336>3.0.co;2-dopenalex-snapshot
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
inferredcites →https://doi.org/10.1002/cbdv.200490021openalex-snapshot
Main Structural and Stereochemical Aspects of the Antiherpetic Activity of Nonahydroxyterphenoyl‐Containing C‐Glycosidic Ellagitannins
inferredcites →https://doi.org/10.1002/ejoc.200600668openalex-snapshot
An Improved Synthesis of Procyanidin Dimers: Regio‐ and Stereocontrol of the Interflavan Bond
inferredcites →https://doi.org/10.1002/jsfa.1394openalex-snapshot
The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
inferredcites →https://doi.org/10.1007/s00217-008-0895-xopenalex-snapshot
Is there a direct relationship between oral astringency and human salivary protein binding?
inferredcites →https://doi.org/10.1007/s00217-011-1627-1openalex-snapshot
Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage
inferredcites →https://doi.org/10.1007/s00217-013-1930-0openalex-snapshot
Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes
inferredcites →https://doi.org/10.1016/0001-6918(93)90078-6openalex-snapshot
Oral astringency: A tactile component of flavor
inferredcites →https://doi.org/10.1016/0031-9422(88)80753-2openalex-snapshot
Polyphenols of Quercus robur: Adult tree and in vitro grown calli and shoots
inferredcites →https://doi.org/10.1016/0031-9422(91)85250-4openalex-snapshot
Insoluble ellagitannins in Castanea sativa and Quercus petraea woods
inferredcites →https://doi.org/10.1016/0924-2244(96)10025-xopenalex-snapshot
The sensory perception of texture and mouthfeel
inferredcites →https://doi.org/10.1016/j.aca.2005.10.082openalex-snapshot
Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses
inferredcites →https://doi.org/10.1016/j.foodchem.2010.01.061openalex-snapshot
An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.056openalex-snapshot
Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.062openalex-snapshot
Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages
inferredcites →https://doi.org/10.1016/j.foodchem.2013.02.049openalex-snapshot
Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage
inferredcites →https://doi.org/10.1016/j.foodchem.2013.07.131openalex-snapshot
Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium
inferredcites →https://doi.org/10.1016/j.foodchem.2013.12.101openalex-snapshot
Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
inferredcites →https://doi.org/10.1021/jf001030oopenalex-snapshot
Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol
inferredcites →https://doi.org/10.1021/jf063232bopenalex-snapshot
Characterization ofVitis viniferaL. Cv. Carménère Grape and Wine Proanthocyanidins
inferredcites →https://doi.org/10.1021/jf0633950openalex-snapshot
Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines
inferredcites →https://doi.org/10.1021/jf070038wopenalex-snapshot
Ethylidene-Bridged Flavan-3-ols in Red Wine and Correlation with Wine Age
inferredcites →https://doi.org/10.1021/jf070151mopenalex-snapshot
Identification and Sensory Evaluation of Dehydro- and Deoxy-ellagitannins Formed upon Toasting of Oak Wood (Quercus albaL.)
inferredcites →https://doi.org/10.1021/jf3044346openalex-snapshot
Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
inferredcites →https://doi.org/10.1021/jf802301gopenalex-snapshot
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)
inferredcites →https://doi.org/10.1093/chemse/18.4.405openalex-snapshot
Psychophysical evidence that oral astringency is a tactile sensation
inferredcites →https://doi.org/10.1111/j.1750-3841.2012.02860.xopenalex-snapshot
Astringency of Foods May Not be Directly Related to Salivary Lubricity
inferredcites →https://doi.org/10.1111/j.1755-0238.1998.tb00137.xopenalex-snapshot
Red wine astringency: a review
inferredcites →https://doi.org/10.1111/j.1755-0238.2001.tb00191.xopenalex-snapshot
Bitterness and astringency of grape and wine polyphenols
inferredcites →https://doi.org/10.1111/j.1755-0238.2010.00115.xopenalex-snapshot
Sensory properties of premium Spanish red wines and their implication in wine quality perception
inferredcites →https://doi.org/10.5344/ajev.1986.37.3.184openalex-snapshot
The Time-Course of Astringency in Wine upon Repeated Ingestion
inferredcites →https://doi.org/10.5344/ajev.2006.57.4.481openalex-snapshot
Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4666768openalex-extracted
Proanthocyanidins (Pas) Composition Analysis of Different Cultivars and Some Relatives in Persimmon (Diospyros Kaki Thunb.) Fruit
inferred← citeshttps://doi.org/10.1002/jsfa.10189openalex-snapshot
Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon
inferred← citeshttps://doi.org/10.1007/s00217-022-04183-9openalex-snapshot
Polyphenols, organic acids, and their relationships in red grapes of Vitis vinifera and Isabella (Vitis labrusca) under arid conditions
inferred← citeshttps://doi.org/10.1007/s00217-023-04407-6openalex-snapshot
Seed and skin-derived flavanols in red wine: a study of Syrah, Marselan, and Tannat cultivars
inferred← citeshttps://doi.org/10.1007/s11694-022-01355-9openalex-snapshot
The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.02.052openalex-snapshot
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.09.075openalex-snapshot
Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125135openalex-snapshot
Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127573openalex-snapshot
Detailed chemical composition of Cabernet Sauvignon wines aged in French oak barrels coopered with three different stave bending techniques
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131234openalex-snapshot
Molecular basis of the formation and removal of fruit astringency
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131963openalex-snapshot
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132307openalex-snapshot
Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135927openalex-snapshot
The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139495openalex-snapshot
Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148170openalex-snapshot
High-throughput fingerprinting of hydrolysable tannins in wine and oak wood using in-source fragmentation on QTOF and QQQ platforms
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.07.016openalex-snapshot
Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111203openalex-snapshot
Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits
inferred← citeshttps://doi.org/10.1016/j.jfca.2017.07.038openalex-snapshot
Characterization of grape and wine proanthocyanidins of Agiorgitiko ( Vitis vinifera L. cv.) cultivar grown in different regions of Nemea
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.05.022openalex-snapshot
Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging
inferred← citeshttps://doi.org/10.1016/j.plaphy.2017.05.015openalex-snapshot
Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins
inferred← citeshttps://doi.org/10.1016/j.plaphy.2023.107705openalex-snapshot
Differential tissue-specific accumulation and function of tocochromanols in grape berries
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c02738openalex-snapshot
Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b01540openalex-snapshot
Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment
inferred← citeshttps://doi.org/10.1021/acs.jnatprod.0c00106openalex-snapshot
Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit
inferred← citeshttps://doi.org/10.1051/bioconf/20160702016openalex-snapshot
Comparison between the contribution of ellagitannins of new oak barrels and one-year-used barrels
inferred← citeshttps://doi.org/10.1080/10408398.2020.1777527openalex-snapshot
New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins
inferred← citeshttps://doi.org/10.1080/10408398.2021.1918056openalex-snapshot
Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review
inferred← citeshttps://doi.org/10.1111/1750-3841.16413openalex-snapshot
Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties
inferred← citeshttps://doi.org/10.1111/ajgw.12292openalex-snapshot
Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines
inferred← citeshttps://doi.org/10.1155/2024/5001343openalex-snapshot
The Wine Quality of Merlot Relies in Irrigation Supplementation and Spotlights Sustainable Production Constraints in Mediterranean‐Type Ecosystems
inferred← citeshttps://doi.org/10.20870/oeno-one.2021.55.3.4706openalex-snapshot
Effects of post-veraison irrigation on the phenolic composition of Vitis vinifera L. cv. ‘Xinomavro’ grapes
inferred← citeshttps://doi.org/10.31665/jfb.2020.10228openalex-snapshot
The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines
inferred← citeshttps://doi.org/10.3390/agronomy13102530openalex-snapshot
Rootstock Effect Influences the Phenolic and Sensory Characteristics of Syrah Grapes and Wines in a Mediterranean Climate
inferred← citeshttps://doi.org/10.3390/beverages9010004openalex-snapshot
Accelerated Solvent Extraction of Phenols from Lyophilised Ground Grape Skins and Seeds
inferred← citeshttps://doi.org/10.3390/foods9101477openalex-snapshot
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
inferred← citeshttps://doi.org/10.3390/molecules22091453openalex-snapshot
Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions
inferred← citeshttps://doi.org/10.3390/molecules25030567openalex-snapshot
Tannins of Conifer Bark as Nordic Piquancy—Sustainable Preservative and Aroma?
inferred← citeshttps://doi.org/10.5772/intechopen.93127openalex-snapshot
Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception
inferred← citeshttps://doi.org/10.5897/ajb2015.14954openalex-snapshot
Phytochemical importance and utilization potential of grape residue from wine production
inferred← citeshttps://doi.org/10.70675/078faa83z5b2cz4475z96ffz1a7f3e1e709fopenalex-snapshot
Recherches sur les composés du bois de chêne modulant la saveur des vins et des eaux-de-vie
inferred← citeshttps://doi.org/10.70675/0df4588bzfe77z4760zb9efzdea2833b71e4openalex-snapshot
Évolution et caractérisation chimique des tanins couronnes du raisin au vin
inferred← citeshttps://doi.org/10.70675/34394ddczea9bz43d5z9d5dz66e9caa0a7b3openalex-snapshot
Acidification of musts and wines by fumaric acid : Impact of its addition on the chemical and sensory characteristics of varietal wines in the frame of Climate change changement climatique
inferred← citeshttps://doi.org/10.70675/8edea312zd689z45cbz9d09z7252493f96d2openalex-snapshot
Appréciation des tanins, de la couleur et de l'astringence des raisins, moûts et vins par technologies analytiques IRTF et UV-visible couplées à l’analyse de régression multivariée
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.