On the public citation graph
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)
0 signed · 242 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known work and none has been retracted — and get a dated CiteStamped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/(sici)1097-0010(199909)79:12<1601::aid-jsfa407>3.0.co;2-1openalex-snapshot
Concentration and compositional changes of procyanidins in grape seeds and skin of whiteVitis vin�fera varieties
inferredcites →https://doi.org/10.1002/(sici)1097-0010(20000515)80:7<1094::aid-jsfa569>3.0.co;2-1openalex-snapshot
Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health
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/10.1002/jsfa.2740530307openalex-snapshot
Astringency and bitterness of selected phenolics in wine
inferredcites →https://doi.org/10.1002/jsfa.2740570113openalex-snapshot
Interaction of grape seed procyanidins with various proteins in relation to wine fining
inferredcites →https://doi.org/10.1016/0031-9422(79)83060-5openalex-snapshot
Compositional changes in lower molecular weight flavans during grape maturation
inferredcites →https://doi.org/10.1016/0031-9422(96)00301-9openalex-snapshot
Polymeric proanthocyanidins from grape skins
inferredcites →https://doi.org/10.1016/0950-3293(94)90008-6openalex-snapshot
Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli
inferredcites →https://doi.org/10.1016/0950-3293(94)p4209-oopenalex-snapshot
Temporal perception of astringency and sweetness in red wine
inferredcites →https://doi.org/10.1016/j.aca.2003.10.017openalex-snapshot
Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
inferredcites →https://doi.org/10.1016/j.aca.2003.11.042openalex-snapshot
Phenolic potential of Tannat, Cabernet-Sauvignon and Merlot grapes and their correspondence with wine composition
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.foodqual.2007.08.004openalex-snapshot
Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
inferredcites →https://doi.org/10.1016/j.foodres.2004.07.003openalex-snapshot
Canadian terroir: sensory characterization of Chardonnay in the Niagara Peninsula
inferredcites →https://doi.org/10.1016/s0031-9422(00)89817-9openalex-snapshot
Oligomeric and polymeric procyanidins from grape seeds
inferredcites →https://doi.org/10.1016/s0031-9422(00)94532-1openalex-snapshot
Changes and importance of oligomeric procyanidins during maturation of grape seeds
inferredcites →https://doi.org/10.1016/s0031-9422(00)97215-7openalex-snapshot
The polymeric nature of wine pigments
inferredcites →https://doi.org/10.1016/s0950-3293(96)90218-9openalex-snapshot
II-2. Evaluation of astringency, mouth drying, mouth roughing and bitterness elicited by monomeric phenolic compounds in red wine and in model wine solution
inferredcites →https://doi.org/10.1016/s0950-3293(96)90245-1openalex-snapshot
II-29. Bitterness and astringency of flavan-3-OL monomers, dimers and trimers
inferredcites →https://doi.org/10.1021/jf00052a008openalex-snapshot
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
inferredcites →https://doi.org/10.1021/jf030325+openalex-snapshot
Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes fromVitis viniferaL. Cv. Graciano, Tempranillo, and Cabernet Sauvignon
inferredcites →https://doi.org/10.1021/jf035457hopenalex-snapshot
Chemical and Sensory Characterization of DOC Red Wines from Marche (Italy) Related to Vintage and Grape Cultivars
inferredcites →https://doi.org/10.1021/jf063232bopenalex-snapshot
Characterization ofVitis viniferaL. Cv. Carménère Grape and Wine Proanthocyanidins
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/jf070185uopenalex-snapshot
A Survey of Seasonal Temperatures and Vineyard Altitude Influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the Sensory Profile of Brazilian Cabernet Sauvignon Wines
inferredcites →https://doi.org/10.1021/jf970183hopenalex-snapshot
Toward the Fingerprinting of Wines: Cultivar-Related Patterns of Polyphenolic Constituents in Ontario Wines
inferredcites →https://doi.org/10.1038/ng0597-8openalex-snapshot
Simple minded mice from ‘in vivo’ libraries
inferredcites →https://doi.org/10.1038/ng0597-84openalex-snapshot
The parentage of a classic wine grape, Cabernet Sauvignon
inferredcites →https://doi.org/10.1093/acref/9780198609902.001.0001openalex-snapshot
The Oxford Companion to Wine
inferredcites →https://doi.org/10.1111/j.1745-459x.1997.tb00051.xopenalex-snapshot
EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)‐CATECHIN AND (‐)‐EPICATECHIN IN RED WINE AND IN MODEL SOLUTION
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/10.1385/cbb:41:1:099openalex-snapshot
Molecular Basis of Bitter Taste: The T2R Family of G Protein-Coupled Receptors
inferredcites →https://doi.org/10.5344/ajev.1974.29.3.150openalex-snapshot
Bitterness and Astringency of Grape Seed Phenolics in a Model Wine Solution
inferredcites →https://doi.org/10.5344/ajev.1981.32.1.5openalex-snapshot
Isolation and Identification of the Hydroxycinnamic Acid Derivatives in White Riesling Wine
inferredcites →https://doi.org/10.5344/ajev.1982.33.2.86openalex-snapshot
Influence of Light Regime and Nitrate Fertilization on Nitrate Reductase Activity and Concentrations of Nitrate and Arginine in Tissues of Three Cultivars of Grapevines
inferredcites →https://doi.org/10.5344/ajev.1984.35.3.164openalex-snapshot
Effects of Wind on Water Relations of Several Grapevine Cultivars
inferredcites →https://doi.org/10.5344/ajev.1984.35.4.216openalex-snapshot
Yield and Quality of Wine Grape Cultivars in Arkansas
inferredcites →https://doi.org/10.5344/ajev.1988.39.3.259openalex-snapshot
Fractionation of Phenolic Compounds in Red Wine
inferredcites →https://doi.org/10.5344/ajev.1991.42.4.341openalex-snapshot
Cultivar Differences in Response to Low Temperatures inVitis viniferaCallusIn Vitro
inferredcites →https://doi.org/10.5344/ajev.1999.50.2.179openalex-snapshot
Transfer of Catechins and Proanthocyanidins From Solid Parts of the Grape Cluster Into Wine
inferredcites →https://doi.org/10.5344/ajev.1999.50.3.277openalex-snapshot
Flavonoid Compositional Differences of Grapes Among Site Test Plantings of Cabernet franc
inferredcites →https://doi.org/10.5344/ajev.2001.52.2.115openalex-snapshot
Proanthocyanidin Composition of RedVitis viniferaVarieties from the Douro Valley during Ripening: Influence of Cultivation Altitude
inferredcites →https://doi.org/10.5344/ajev.2007.58.2.268openalex-snapshot
Sensory Characteristics, Composition, and Nutraceutical Content of Juice fromVitis rotundifolia(Muscadine) Cultivars
inferredcites →https://doi.org/10.5344/ajev.2008.59.2.153openalex-snapshot
Chemical and Sensory Evaluation of Astringency in Washington State Red Wines
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.4790471openalex-extracted
Reconstituted Wines. Effect of Low Molecular Weight Phenols on the In-Mouth Sensory Perception of High Molecular Weight Phenols
inferred← citeshttps://doi.org/10.1002/9781118445440.ch2openalex-snapshot
Natural Polyphenol and Flavonoid Polymers
inferred← citeshttps://doi.org/10.1002/jms.4280openalex-snapshot
Relative abundances of novel cyclic prodelphinidins in wine depending on the grape variety
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/10.1002/jsfa.12123openalex-snapshot
Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application
inferred← citeshttps://doi.org/10.1002/jsfa.14041openalex-snapshot
Dynamic changes in proanthocyanidin composition, biosynthesis, and histochemistry in spine grape (Vitis davidii Foëx) tissues during berry development
inferred← citeshttps://doi.org/10.1002/jsfa.70050openalex-snapshot
Four‐year field study reveals variable effects of phytohormone‐ and natural‐based elicitors on anthocyanin metabolism in Tempranillo grapes
inferred← citeshttps://doi.org/10.1002/jsfa.7720openalex-snapshot
Influence of genetic and vintage factors in flavan‐3‐ol composition of grape seeds of a segregating Vitis vinifera population
inferred← citeshttps://doi.org/10.1002/jsfa.8151openalex-snapshot
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)
inferred← citeshttps://doi.org/10.1002/jsfa.9496openalex-snapshot
Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines
inferred← citeshttps://doi.org/10.1007/978-1-0716-3088-4_8openalex-snapshot
Flavan-3-ol (Flavanol) Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)
inferred← citeshttps://doi.org/10.1007/978-3-031-04195-2_218-1openalex-snapshot
Wine Phenolic Compounds: Chemistry and Biological Properties
inferred← citeshttps://doi.org/10.1007/978-3-031-38663-3_218openalex-snapshot
Wine Phenolic Compounds: Chemistry and Biological Properties
inferred← citeshttps://doi.org/10.1007/978-3-642-22144-6_73openalex-snapshot
Tannins and Anthocyanins of Wine: Phytochemistry and Organoleptic Properties
inferred← citeshttps://doi.org/10.1007/978-981-95-7805-4_4openalex-snapshot
Science of Kakishibu: Traditional Knowledge and Western Science and Technology
inferred← citeshttps://doi.org/10.1007/s00216-011-4988-1openalex-snapshot
New strategies to study the chemical nature of wine oligomeric procyanidins
inferred← citeshttps://doi.org/10.1007/s00216-013-7244-zopenalex-snapshot
Isolation, characterization, and determination of a new compound in red wine
inferred← citeshttps://doi.org/10.1007/s00217-011-1627-1openalex-snapshot
Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage
inferred← citeshttps://doi.org/10.1007/s00217-012-1842-4openalex-snapshot
Influence of skin maceration time on the proanthocyanidin content of red wines
inferred← citeshttps://doi.org/10.1007/s00217-015-2570-3openalex-snapshot
Influence of foliage-sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot
inferred← citeshttps://doi.org/10.1007/s00217-017-2981-4openalex-snapshot
Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines
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/s00217-025-04964-yopenalex-snapshot
BRS carmem grape: a rich source of malvidin-3,5-diglucoside with technological potential
inferred← citeshttps://doi.org/10.1007/s10341-023-01010-7openalex-snapshot
The Content of Some Phenols in the Wines ‘Blatina’, ‘Vranac’, ‘Merlot’ and ‘Cabernet Sauvignon’ (Vitis Vinifera L.) from Bosnia and Herzegovina
inferred← citeshttps://doi.org/10.1007/s10725-014-9976-yopenalex-snapshot
Application of exogenous 24-epibrassinolide enhances proanthocyanidin biosynthesis in Vitis vinifera ‘Cabernet Sauvignon’ berry skin
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/10.1007/s11947-014-1316-8openalex-snapshot
Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes
inferred← citeshttps://doi.org/10.1007/s12649-023-02125-4openalex-snapshot
Tannins for Sustainable Semi-solid-state Supercapacitors
inferred← citeshttps://doi.org/10.1016/b978-0-12-404568-2.00028-5openalex-snapshot
Stability Characterization and Sensory Testing in Food Products Containing Microencapsulants
inferred← citeshttps://doi.org/10.1016/b978-0-12-813768-0.00010-4openalex-snapshot
Extraction Methods of Polyphenol From Grapes: Extractions of Grape Polyphenols
inferred← citeshttps://doi.org/10.1016/b978-0-12-814399-5.00018-9openalex-snapshot
Management of Astringency in Red Wines
inferred← citeshttps://doi.org/10.1016/b978-0-12-821683-5.00035-2openalex-snapshot
Stability characterization and sensory testing in food products containing microencapsulants
inferred← citeshttps://doi.org/10.1016/b978-0-443-33914-1.00032-5openalex-snapshot
Understanding and modulating astringency in red wines
inferred← citeshttps://doi.org/10.1016/b978-0-443-45775-3.00001-6openalex-snapshot
Antiviral properties of grape flavonoids on tropical viruses
inferred← citeshttps://doi.org/10.1016/j.agwat.2020.106684openalex-snapshot
Managing moderate water deficit increased anthocyanin concentration and proanthocyanidin galloylation in “Refošk” grapes in Northeast Italy
inferred← citeshttps://doi.org/10.1016/j.agwat.2021.107078openalex-snapshot
Effects of the irrigation regimes on grapevine cv. Bobal in a Mediterranean climate: II. Wine, skins, seeds, and grape aromatic composition
inferred← citeshttps://doi.org/10.1016/j.crfs.2023.100626openalex-snapshot
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency
inferred← citeshttps://doi.org/10.1016/j.fct.2017.04.021openalex-snapshot
Galloylation of polyphenols alters their biological activity
inferred← citeshttps://doi.org/10.1016/j.fochx.2023.101008openalex-snapshot
Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101362openalex-snapshot
Classification of grape seed residues from distillation industries in Europe according to the polyphenol composition highlights the influence of variety, geographical origin and color
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.10.102openalex-snapshot
Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis vinifera red wines
inferred← citeshttps://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
inferred← citeshttps://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
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.07.031openalex-snapshot
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.01.021openalex-snapshot
Simulated digestion of proanthocyanidins in grape skin and seed extracts and the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitory activity
inferred← citeshttps://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
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.05.050openalex-snapshot
A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.08.009openalex-snapshot
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.12.072openalex-snapshot
Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration
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.2016.03.118openalex-snapshot
Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.01.005openalex-snapshot
New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.03.134openalex-snapshot
First evidence of epicatechin vanillate in grape seed and red wine
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.07.218openalex-snapshot
Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128364openalex-snapshot
Use of alimentary film for selective sorption of haloanisoles from contaminated red wine
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128447openalex-snapshot
Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (Vitis vinifera L.) berry and wine chemistry in warm climates
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131168openalex-snapshot
Modeling grape taste and mouthfeel from chemical composition
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138521openalex-snapshot
Soil effect on proanthocyanidins composition of red and white wines obtained from Nero d’Avola and Grillo Vitis vinifera L. Cultivars
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.2024.141422openalex-snapshot
Effect of low molecular weight phenols on the in-mouth sensory perception of high molecular weight phenols by analyzing reconstituted wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147714openalex-snapshot
Effect of grape ripeness, alcohol content, and maceration duration on phenolic content and composition of cabernet sauvignon wines
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.10.010openalex-snapshot
Wine polysaccharides influence tannin-protein interactions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109605openalex-snapshot
Cell wall polysaccharides, phenolic extractability and mechanical properties of Aleatico winegrapes dehydrated under sun or in controlled conditions
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.12.030openalex-snapshot
Sensory profiling and changes in colour and phenolic composition produced by malolactic fermentation in red minority varieties
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.11.039openalex-snapshot
Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.02.020openalex-snapshot
Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.11.013openalex-snapshot
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo ( Vitis vinifera L.)
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109911openalex-snapshot
Flavan-3-ols in Vitis seeds: Their extraction and analysis by HPLC-ESI-MS/MS
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.113964openalex-snapshot
Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.115727openalex-snapshot
Elucidation of the potential mechanism of tannase in removing the astringency of hickory nuts and its effect on flavor profile utilizing wide-targeted metabolomics, E-nose, and HS-SPME-GC–MS
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120256openalex-snapshot
Terroir-associated variations in anthocyanin and proanthocyanidin accumulation in cabernet sauvignon berries: a multi-dimensional analysis integrating climate, soil, and microbiota
inferred← citeshttps://doi.org/10.1016/j.hpj.2024.11.009openalex-snapshot
MADS-box BSISTER transcription factors up-regulate proanthocyanidin biosynthesis in grapevine
inferred← citeshttps://doi.org/10.1016/j.ifset.2015.11.018openalex-snapshot
Evaluation of the potential of high pressure technology as an enological practice for red wines
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.142635openalex-snapshot
Condensed tannins from Salix babylonica L. leaves induce apoptosis of human ovarian cancer cells through mitochondrial and PI3K/AKT/ERK signaling pathways
inferred← citeshttps://doi.org/10.1016/j.indcrop.2015.06.016openalex-snapshot
Diffuse reflectance Fourier transform infrared spectroscopy for simultaneous quantification of total phenolics and condensed tannins contained in grape seeds
inferred← citeshttps://doi.org/10.1016/j.indcrop.2020.113177openalex-snapshot
Antioxidant capacity and flavanol composition of seed extracts from a Grenache × Tempranillo population: Effect of sex and color
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.jfca.2020.103547openalex-snapshot
Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds
inferred← citeshttps://doi.org/10.1016/j.jfca.2026.109309openalex-snapshot
Balancing phenolic extractability and astringency in high-tannin cultivars through viticultural and oenological interventions
inferred← citeshttps://doi.org/10.1016/j.jff.2017.08.031openalex-snapshot
The neuroprotective effects of Chinese bayberry leaves proanthocyanidins
inferred← citeshttps://doi.org/10.1016/j.lwt.2010.11.034openalex-snapshot
Inhibition of the angiotensin-converting enzyme by grape seed and skin proanthocyanidins extracted from Vitis vinífera L. cv. País
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.02.037openalex-snapshot
Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109105openalex-snapshot
Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109514openalex-snapshot
Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine
inferred← citeshttps://doi.org/10.1016/j.scienta.2015.08.026openalex-snapshot
Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines
inferred← citeshttps://doi.org/10.1016/j.scienta.2019.109166openalex-snapshot
Yield reduction through cluster or selective berry thinning similarly modulates anthocyanins and proanthocyanidins composition in Refosco dal peduncolo rosso (Vitis vinifera L.) grapes
inferred← citeshttps://doi.org/10.1016/j.tet.2015.02.018openalex-snapshot
Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin
inferred← citeshttps://doi.org/10.1016/j.tifs.2014.08.001openalex-snapshot
A review on astringency and bitterness perception of tannins in wine
inferred← citeshttps://doi.org/10.1021/ac4021402openalex-snapshot
High-Throughput OEnomics: Shotgun Polyphenomics of Wines
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c06589openalex-snapshot
New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c04408openalex-snapshot
Integrated Transcriptomic and Proteomic Analysis Identifies Novel Regulatory Genes Associated with Plant Growth Regulator-Induced Astringency in Grape Berries
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b01287openalex-snapshot
Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b01013openalex-snapshot
Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ ( Vitis vinifera L.) Grapes and Wines
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b01806openalex-snapshot
Influence of Grape Seeds and Stems on Wine Composition and Astringency
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b05561openalex-snapshot
Isolation of Native Proanthocyanidins from Grapevine (Vitis vinifera) and Other Fruits in Aqueous Buffer
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b05609openalex-snapshot
Lipophilized Grape Seed Proanthocyanidin Derivatives as Novel Antioxidants
inferred← citeshttps://doi.org/10.1021/bk-2015-1191.ch005openalex-snapshot
Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices
inferred← citeshttps://doi.org/10.1021/jf102265copenalex-snapshot
Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines
inferred← citeshttps://doi.org/10.1021/jf104976nopenalex-snapshot
Identification and Quantification of Short Oligomeric Proanthocyanidins and Other Polyphenols in Boysenberry Seeds and Juice
inferred← citeshttps://doi.org/10.1021/jf302064nopenalex-snapshot
Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines
inferred← citeshttps://doi.org/10.1021/jf303704uopenalex-snapshot
Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency
inferred← citeshttps://doi.org/10.1021/jf3052576openalex-snapshot
Compositional and Sensory Characterization of Red Wine Polymers
inferred← citeshttps://doi.org/10.1021/jf401041qopenalex-snapshot
Taste and Mouthfeel Properties of Red Wines Proanthocyanidins and Their Relation to the Chemical Composition
inferred← citeshttps://doi.org/10.1021/jf4024382openalex-snapshot
Use of Instrumental Acoustic Parameters of Winegrape Seeds as Possible Predictors of Extractable Phenolic Compounds
inferred← citeshttps://doi.org/10.1021/jf403168kopenalex-snapshot
Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis vinifera L.)
inferred← citeshttps://doi.org/10.1021/jf903465popenalex-snapshot
Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes
inferred← citeshttps://doi.org/10.1038/s41598-018-35355-xopenalex-snapshot
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins
inferred← citeshttps://doi.org/10.1039/c1fo10066aopenalex-snapshot
Polyphenols prevent lipid abnormalities and arterial dysfunction in hamsters on a high-fat diet: a comparative study of red grape and white persimmon wines
inferred← citeshttps://doi.org/10.1051/ctv/ctv20233802128openalex-snapshot
How does maturation vessel influence wine quality? A critical literature review
inferred← citeshttps://doi.org/10.1080/02773813.2014.919596openalex-snapshot
Comparison of Chemical Compositions and Antioxidant Activities of Condensed Tannins From Different Parts ofCalliandra haematocephala
inferred← citeshttps://doi.org/10.1080/02773813.2018.1533975openalex-snapshot
Structure Elucidation and Evaluation of Antioxidant and Tyrosinase Inhibitory Effect and Mechanism of Proanthocyanidins from Leaf and Fruit of Leucaena Leucocephala
inferred← citeshttps://doi.org/10.1080/10408398.2017.1355776openalex-snapshot
Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming—Review
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/10.1080/87559129.2021.1906699openalex-snapshot
Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity
inferred← citeshttps://doi.org/10.1093/chemse/bju014openalex-snapshot
Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds
inferred← citeshttps://doi.org/10.1111/1541-4337.12444openalex-snapshot
Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota
inferred← citeshttps://doi.org/10.1111/1750-3841.12770openalex-snapshot
Direct and Simultaneous Quantification of Tannin Mean Degree of Polymerization and Percentage of Galloylation in Grape Seeds Using Diffuse Reflectance Fourier Transform‐Infrared Spectroscopy
inferred← citeshttps://doi.org/10.1111/1750-3841.16358openalex-snapshot
Quantification and purification of procyanidin B1 from food byproducts
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/10.1111/1750-3841.17386openalex-snapshot
Comprehensive amino acids profiling: Grape varieties grown in California and in Tuscany, Italy
inferred← citeshttps://doi.org/10.1111/ajgw.12123openalex-snapshot
Influence of berry size on red wine colour and composition
inferred← citeshttps://doi.org/10.1111/ajgw.12406openalex-snapshot
Suitability of flavan‐3‐ol analysis to differentiate grapes from Vranac, Kratošija and Cabernet Sauvignon (Vitis viniferaL.) grown in Montenegro
inferred← citeshttps://doi.org/10.1111/ijfs.15065openalex-snapshot
Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2011.02922.xopenalex-snapshot
Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2012.02991.xopenalex-snapshot
Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2012.00178.xopenalex-snapshot
Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins
inferred← citeshttps://doi.org/10.1111/jam.13946openalex-snapshot
Adaptation of two groups ofOenococcus oenistrains to red and white wines: the role of acidity and phenolic compounds
inferred← citeshttps://doi.org/10.1111/jfpp.12710openalex-snapshot
Optimizing Acidity and Extraction Time for Polyphenolic Recovery and Antioxidant Capacity in Grape Pomace Skin Extracts with Response Surface Methodology Approach
inferred← citeshttps://doi.org/10.1111/jtxs.12184openalex-snapshot
“Oral” Tribological Study on the Astringency Sensation of Red Wines
inferred← citeshttps://doi.org/10.1111/tpj.17197openalex-snapshot
Glutathione transferase VvGSTU60 is essential for proanthocyanidin accumulation and cooperates synergistically with MATE in grapes
inferred← citeshttps://doi.org/10.1146/annurev-food-030713-092438openalex-snapshot
Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
inferred← citeshttps://doi.org/10.1155/jfpp/4276117openalex-snapshot
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine
inferred← citeshttps://doi.org/10.1186/1471-2229-12-30openalex-snapshot
Dissecting genetic architecture of grape proanthocyanidin composition through quantitative trait locus mapping
inferred← citeshttps://doi.org/10.1248/cpb.c20-00286openalex-snapshot
Characterization of Components in Natural Products for the Evaluation of Existing Food Additives in Japan
inferred← citeshttps://doi.org/10.1371/annotation/fd93800a-3b3c-484d-97a9-190043309e4bopenalex-snapshot
Correction: Berry Flesh and Skin Ripening Features in Vitis vinifera as Assessed by Transcriptional Profiling
inferred← citeshttps://doi.org/10.1371/journal.pone.0039547openalex-snapshot
Berry Flesh and Skin Ripening Features in Vitis vinifera as Assessed by Transcriptional Profiling
inferred← citeshttps://doi.org/10.14201/gredos.115550openalex-snapshot
Estudio analítico y de la funcionalidad de la fracción fenólica de Vitis vinifera L. cv. Graciano y su importancia en el color y la composición del vino
inferred← citeshttps://doi.org/10.14267/phd.2015006openalex-snapshot
Technológiai műveletek hatásai az egri bikavér élettanilag aktív vegyületeinek összetételére és érzékszervi tulajdonságaira
inferred← citeshttps://doi.org/10.17113/ftb.55.03.17.5200openalex-snapshot
Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids
inferred← citeshttps://doi.org/10.17660/actahortic.2017.1157.47openalex-snapshot
Productive and qualitative characterization of ‘Merlot’ grapes (Vitis viniferaL.) in Campo Belo do Sul, Santa Catarina State, Brazil
inferred← citeshttps://doi.org/10.17707/agricultforest.61.4.41openalex-snapshot
PHENOLIC COMPOUNDS OF RED WINES IN PODGORICA SUBREGION (MONTENEGRO)
inferred← citeshttps://doi.org/10.18891/jjfcs.22.2_108openalex-snapshot
Chromatographic evaluation of the components of grape skin extract used as food additives
inferred← citeshttps://doi.org/10.20870/oeno-one.2009.43.4.791openalex-snapshot
Phenolic characterization of thirteen red grape cultivars from Galicia by anthocyanin profile and flavanol composition
inferred← citeshttps://doi.org/10.20870/oeno-one.2013.47.2.1539openalex-snapshot
Qualitative composition and extractability of grape skin tannins during the ripening period. Role of the extraction solvent
inferred← citeshttps://doi.org/10.20870/oeno-one.2015.49.2.92openalex-snapshot
Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro)
inferred← citeshttps://doi.org/10.20870/oeno-one.2019.53.3.2380openalex-snapshot
Modelling wine astringency from its chemical composition using machine learning algorithms
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/10.20870/oeno-one.2022.56.1.4910openalex-snapshot
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?
inferred← citeshttps://doi.org/10.20870/oeno-one.2022.56.3.5455openalex-snapshot
Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids
inferred← citeshttps://doi.org/10.20870/oeno-one.2023.57.2.7239openalex-snapshot
An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia
inferred← citeshttps://doi.org/10.20870/oeno-one.2023.57.3.7450openalex-snapshot
Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines
inferred← citeshttps://doi.org/10.21323/2618-9771-2024-7-4-508-514openalex-snapshot
Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation
inferred← citeshttps://doi.org/10.21548/35-1-994openalex-snapshot
Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) Grapes and Wines from Different Vineyard Locations in Montenegro
inferred← citeshttps://doi.org/10.21548/39-1-1579openalex-snapshot
Effect of Training Systems on Accumulation of Flavan-3-ols in Cabernet Sauvignon Grape Seeds at the North Foot of Mt. Tianshan
inferred← citeshttps://doi.org/10.21548/40-1-3060openalex-snapshot
Effects of Abiotic Factors on Phenolic Compounds in the Grape Berry – A Review
inferred← citeshttps://doi.org/10.21548/40-2-2770openalex-snapshot
Effects of Different Harvest Times on the Maturity of Polyphenols in Two Red Wine Grape Cultivars (Vitis vinifera L.) in Qingtongxia (China)
inferred← citeshttps://doi.org/10.3109/09637486.2016.1154020openalex-snapshot
Grape seed proanthocyanidin extracts prevent hyperglycemia-induced monocyte adhesion to aortic endothelial cells and ameliorates vascular inflammation in high-carbohydrate/high-fat diet and streptozotocin-induced diabetic rats
inferred← citeshttps://doi.org/10.3136/fstr.18.201openalex-snapshot
Effect of Cap Management Technique on the Concentration of Proanthocyanidins in Muscat Bailey A Wine
inferred← citeshttps://doi.org/10.31883/pjfns/109423openalex-snapshot
Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization
inferred← citeshttps://doi.org/10.3389/fpls.2019.01062openalex-snapshot
Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.)
inferred← citeshttps://doi.org/10.3390/app12157822openalex-snapshot
Characterization of Berry Skin Phenolic Profiles in Dalmatian Grapevine Varieties
inferred← citeshttps://doi.org/10.3390/beverages11030076openalex-snapshot
Astringency Modification of Mandilaria Wines: Vineyard and Winery Strategies
inferred← citeshttps://doi.org/10.3390/beverages12030030openalex-snapshot
Impact of Harvest, Extended Maceration, and Alcohol on Sensory Profiles of Cabernet Sauvignon Wines
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/foods10030541openalex-snapshot
Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells
inferred← citeshttps://doi.org/10.3390/foods13172695openalex-snapshot
Positive Impact of Late Harvest Date on Polyphenolic Composition of Plavac Mali (Vitis vinifera L.) Wine Depends on Location
inferred← citeshttps://doi.org/10.3390/foods15091512openalex-snapshot
Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging
inferred← citeshttps://doi.org/10.3390/horticulturae9010061openalex-snapshot
Dissecting Seed Proanthocyandin Composition and Accumulation under Different Berry Ripening Process in Wine Grapes
inferred← citeshttps://doi.org/10.3390/molecules18011076openalex-snapshot
Evolution of Analysis of Polyhenols from Grapes, Wines, and Extracts
inferred← citeshttps://doi.org/10.3390/molecules19010482openalex-snapshot
Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties
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/molecules25010184openalex-snapshot
Mainly Dimers and Trimers of Chinese Bayberry Leaves Proanthocyanidins (BLPs) are Utilized by Gut Microbiota: In Vitro Digestion and Fermentation Coupled with Caco-2 Transportation
inferred← citeshttps://doi.org/10.3390/molecules25030567openalex-snapshot
Tannins of Conifer Bark as Nordic Piquancy—Sustainable Preservative and Aroma?
inferred← citeshttps://doi.org/10.3390/molecules25235604openalex-snapshot
Grapevine as a Rich Source of Polyphenolic Compounds
inferred← citeshttps://doi.org/10.3390/molecules28114555openalex-snapshot
Terroir Influence on Polyphenol Metabolism from Grape Canes: A Spatial Metabolomic Study at Parcel Scale
inferred← citeshttps://doi.org/10.3390/pharmaceutics14091772openalex-snapshot
The Effect on Hemostasis of Gelatin-Graphene Oxide Aerogels Loaded with Grape Skin Proanthocyanidins: In Vitro and In Vivo Evaluation
inferred← citeshttps://doi.org/10.3390/plants11060809openalex-snapshot
Chemical Diversity of Flavan-3-Ols in Grape Seeds: Modulating Factors and Quality Requirements
inferred← citeshttps://doi.org/10.35376/10324/35085openalex-snapshot
Development of an integrated and green biorefinery from winery waste. Application to wine lees and grape stems
inferred← citeshttps://doi.org/10.5073/vitis.2014.53.81-87openalex-snapshot
Screening and verification of late embryogenesis abundant protein interacting with anthocyanidin reductase in grape berries
inferred← citeshttps://doi.org/10.5344/ajev.2009.60.4.450openalex-snapshot
Chemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix Must
inferred← citeshttps://doi.org/10.5344/ajev.2011.11053openalex-snapshot
Effect of Ethanol on Grape Seed Proanthocyanidin Extraction
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/10.70675/0df4588bzfe77z4760zb9efzdea2833b71e4openalex-snapshot
Évolution et caractérisation chimique des tanins couronnes du raisin au vin
inferred← citeshttps://doi.org/10.70675/0e96e068zc1a4z4cc7za743zcf0ccd4c383eopenalex-snapshot
Marqueurs phénoliques d’oxydation et évolution de la composition chimique et sensorielle du vin
inferred← citeshttps://doi.org/10.70675/1fc8b6aez1260z4c86z998czfff8d55e88d9openalex-snapshot
Influence de la date de vendange sur les composés phénoliques de la baie de raisin : conséquences pour la typicité du vin
inferred← citeshttps://doi.org/10.70675/2b46737ezbf80z42f8z9dbez1d44b3d1d3b8openalex-snapshot
Consumption of fruit juices and wines rich in polyphenols : potential health effects in oxidative stress animal models and roles of procyanidins, anthocyanins and ellagitannins
inferred← citeshttps://doi.org/10.70675/2c07717ez3031z4616zae79z25bd4dbd6c4aopenalex-snapshot
Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition
inferred← citeshttps://doi.org/10.70675/2f967411z8081z41f3z94e2z02efac60b280openalex-snapshot
De la synthèse des flavanols aux tanins du vin : quelle place pour les pépins de raisin ?
inferred← citeshttps://doi.org/10.70675/5a176d62zdcafz41eaz97d0zdba61d08848copenalex-snapshot
Évolutions structurales et propriétés biologiques des polyphénols au cours de la maturation des baies de vitis vinifera
inferred← citeshttps://doi.org/10.70675/7ffabf89z0ff1z4114z9362zb49b8a252216openalex-snapshot
Les tannins du vins et les lipides de la bouche et du bol alimentaire : vers une modification des marqueurs du goût. Une approche moléculaire et sensorielle.
inferred← citeshttps://doi.org/10.70675/84338927z4ff2z40f4z8703z898661bb42f4openalex-snapshot
Characterization of anthocyanins and condensed tannins from grapes and their qualitative incidence on astringency and bitterness sensory properties
inferred← citeshttps://doi.org/10.70675/c5fc12e0z18a7z490az9fabz5411c13b82efopenalex-snapshot
Plasticité génotypique et environnementale du métabolisme des polyphénols dans des coproduits viticoles à visée antifongique
inferred← citeshttps://doi.org/10.70675/ec0cd697z1f5cz4d19zb196z1d3c8137cbe2openalex-snapshot
Oenological Tannins : characteristics, properties and functionalities. Impact on wine quality.
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.