Watrelot AA - Search Results

1

Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties.

Watrelot AA, Byrnes NK, Heymann H, Kennedy JA. Watrelot AA, et al. J Agric Food Chem. 2016 Nov 30;64(47):9116-9123. doi: 10.1021/acs.jafc.6b03767. Epub 2016 Nov 16. J Agric Food Chem. 2016. PMID: 27802589

2

Red Cabbage Juice-Mediated Gut Microbiota Modulation Improves Intestinal Epithelial Homeostasis and Ameliorates Colitis.

Jean Wilson E, Sirpu Natesh N, Ghadermazi P, Pothuraju R, Prajapati DR, Pandey S, Kaifi JT, Dodam JR, Bryan JN, Lorson CL, Watrelot AA, Foster JM, Mansell TJ, Joshua Chan SH, Batra SK, Subbiah J, Rachagani S. Jean Wilson E, et al. Among authors: watrelot aa. Int J Mol Sci. 2023 Dec 30;25(1):539. doi: 10.3390/ijms25010539. Int J Mol Sci. 2023. PMID: 38203712 Free PMC article.

3

Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration.

Yacco RS, Watrelot AA, Kennedy JA. Yacco RS, et al. Among authors: watrelot aa. J Agric Food Chem. 2016 Feb 3;64(4):860-9. doi: 10.1021/acs.jafc.5b05058. Epub 2016 Jan 26. J Agric Food Chem. 2016. PMID: 26766301

4

Effects of Leaf Removal and Applied Water on Flavonoid Accumulation in Grapevine (Vitis vinifera L. cv. Merlot) Berry in a Hot Climate.

Yu R, Cook MG, Yacco RS, Watrelot AA, Gambetta G, Kennedy JA, Kurtural SK. Yu R, et al. Among authors: watrelot aa. J Agric Food Chem. 2016 Nov 2;64(43):8118-8127. doi: 10.1021/acs.jafc.6b03748. Epub 2016 Oct 19. J Agric Food Chem. 2016. PMID: 27728974

5

Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine.

Sáenz-Navajas MP, Henschen C, Cantu A, Watrelot AA, Waterhouse AL. Sáenz-Navajas MP, et al. Among authors: watrelot aa. Food Res Int. 2018 Jun;108:505-515. doi: 10.1016/j.foodres.2018.03.081. Epub 2018 Apr 3. Food Res Int. 2018. PMID: 29735086 No abstract available.

6

Condensed Tannin Reacts with SO₂ during Wine Aging, Yielding Flavan-3-ol Sulfonates.

Ma L, Watrelot AA, Addison B, Waterhouse AL. Ma L, et al. Among authors: watrelot aa. J Agric Food Chem. 2018 Sep 5;66(35):9259-9268. doi: 10.1021/acs.jafc.8b01996. Epub 2018 Jun 8. J Agric Food Chem. 2018. PMID: 29792318

7

Friction forces of saliva and red wine on hydrophobic and hydrophilic surfaces.

Watrelot AA, Kuhl TL, Waterhouse AL. Watrelot AA, et al. Food Res Int. 2019 Feb;116:1041-1046. doi: 10.1016/j.foodres.2018.09.043. Epub 2018 Sep 17. Food Res Int. 2019. PMID: 30716887

8

Pear ripeness and tissue type impact procyanidin-cell wall interactions.

Brahem M, Renard CMGC, Bureau S, Watrelot AA, Le Bourvellec C. Brahem M, et al. Among authors: watrelot aa. Food Chem. 2019 Mar 1;275:754-762. doi: 10.1016/j.foodchem.2018.09.156. Epub 2018 Sep 25. Food Chem. 2019. PMID: 30724259

9

Red Wine Dryness Perception Related to Physicochemistry.

Watrelot AA, Heymann H, Waterhouse AL. Watrelot AA, et al. J Agric Food Chem. 2020 Mar 11;68(10):2964-2972. doi: 10.1021/acs.jafc.9b01480. Epub 2019 May 2. J Agric Food Chem. 2020. PMID: 30983339

10

Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline.

Watrelot AA, Day MP, Schulkin A, Falconer RJ, Smith P, Waterhouse AL, Bindon KA. Watrelot AA, et al. Food Chem. 2019 Nov 1;297:124923. doi: 10.1016/j.foodchem.2019.05.197. Epub 2019 May 30. Food Chem. 2019. PMID: 31253258

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