Physicochemical Studies of New Anthocyano-Ellagitannin Hybrid Pigments: About the Origin of the Influence of Oak C-Glycosidic Ellagitannins on Wine Color-Reference-Cited by-同舟云学术

Physicochemical Studies of New Anthocyano-Ellagitannin Hybrid Pigments: About the Origin of the Influence of Oak C-Glycosidic Ellagitannins on Wine Color

Published:2009-11-30 Issue:1 Volume:2010 Page:55-63
ISSN:1434-193X
Container-title:European Journal of Organic Chemistry
language:en
Short-container-title:Eur. J. Org. Chem.

Author:

Chassaing Stefan,Lefeuvre Dorothée,Jacquet Rémi,Jourdes Michael,Ducasse Laurent,Galland Stéphanie,Grelard Axelle,Saucier Cédric,Teissedre Pierre-Louis,Dangles Olivier,Quideau Stéphane

Publisher

Wiley

Subject

Organic Chemistry,Physical and Theoretical Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/ejoc.200901133/fullpdf

Reference54 articles.

1. Structure and Molecular Stacking of Anthocyanins—Flower Color Variation

2. Blue flower color development by anthocyanins: from chemical structure to cell physiology

Cited by 79 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties;Heliyon;2024-08

2. Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead;Journal of Agricultural and Food Chemistry;2024-05-28

3. Topics Related to Aging;Understanding Wine Chemistry;2024-05-24

4. An Update in Computational Methods for Environmental Monitoring: Theoretical Evaluation of the Molecular and Electronic Structures of Natural Pigment–Metal Complexes;Molecules;2024-04-08

5. Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines;European Food Research and Technology;2024-03-16