A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins

Food Chemistry

Volumn 164, Issue , 2014, Pages 142-149

  Rinaldi, A ^a,b   Jourdes, M ^c   Teissedre, P L ^c   Moio, L ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Biolaffort   (France)

^c UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Aglianico; Astringency; Grape proanthocyanidins; Monomers oligomers; Polymers; Salivary proteins

Indexed keywords

DIMERS; ELECTROCARDIOGRAPHY; POLYMERS; PROTEINS; WINE;

AGLIANICO; ASTRINGENCY; CABERNET-SAUVIGNON; GRAPE PROANTHOCYANIDINS; MEAN DEGREE OF POLYMERIZATIONS; MODEL WINE SOLUTIONS; PRECIPITATION INDICES; SALIVARY PROTEINS; VITIS VINIFERA;

FLAVONOIDS; POLYMERS;

CATECHIN; DIMER; EPICATECHIN; EPICATECHIN GALLATE; MONOMER; OLIGOMER; PROANTHOCYANIDIN; SALIVA PROTEIN; PLANT EXTRACT; EPICATECHIN 3 O GALLATE; GRAPE EXRACT; POLYMER; PRODELPHINIDIN; UNCLASSIFIED DRUG;

ARTICLE; FEMALE; FRACTIONATION; GRAPE; HUMAN; MALE; NONHUMAN; PLANT SEED; POLYMERIZATION; PRECIPITATION; WINE; ANALYSIS; CHEMISTRY; VITIS; CHEMICAL ANALYSIS; CHEMICAL REACTION; CONTROLLED STUDY; EVALUATION STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SALIVA ANALYSIS;

CHEMICAL PRECIPITATION; HUMANS; PLANT EXTRACTS; PROANTHOCYANIDINS; SALIVARY PROTEINS AND PEPTIDES; SEEDS; VITIS; WINE;

EID: 84901937101     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.050     Document Type: Article

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