Natural anthocyanin pigments/dyes and phenolic copigments/co-dyes form noncovalent
complexes, which stabilize and modulate (in particular blue, violet, and red) colors in flowers, …

The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …

Anthocyanins are naturally occurring compounds widespread in plant-derived foodstuffs and
therefore abundant in human diet. There are evidences regarding the positive association …

The aim of this study was to test the sensitivity of; performance in the countermovement
vertical Jump (CMJ); the Recovery and Stress Questionnaire for Athletes (RESTQ-Sport); the …

Grapes of Touriga Nacional and Touriga Francesa red Vitis vinifera varieties have been
sampled from two vineyard sites at different altitudes during three consecutive vintage years (…

Grape seed procyanidins were fractionated through different degrees of polymerisation, and
human saliva was purified and separated into two fractions: one was mostly α‐amylase and …

1971, Somers stated “the chemistry of wine phenolics, which entirely responsible for wine
colour and tannin character, is still largely a matter of speculation”. Although relevant …

The effect of altitude and its related climatic conditions on the proanthocyanidin composition
of Touriga Nacional and Touriga Francesa varieties during berry maturation is reported for …

The aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids
and tannins on growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. …

The interaction between phenolic compounds and salivary proteins is considered the basis
of the poorly understood phenomenon of astringency. Furthermore, this interaction is an …