Atanasova, V., Fulcrand, H., Le Guernevé, C., Cheynier, V., & Moutounet, M. (2002). Structure of a new dimeric acetaldehyde malvidin-3-glucoside condensation product. Tetrahedron Letters, 43, 6151-6153. [OpenAIRE]
Bakker, J., & Timberlake, C. F. (1997). Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines. Journal of Agricultural and Food Chemistry, 45, 35-43. [OpenAIRE]
Barril, C., Clark, A. C., Prenzler, P. D., Karuso, P., & Scollary, G. R. (2009). Formation of pigment precursor (+)-1″-methylene-6″-hydroxy-2H-furan-5″-one-catechin isomers from (+)-catechin and a degradation product of ascorbic acid in a model wine system. Journal of Agricultural and Food Chemistry, 57, 9539-9546.
Barril, C., Clark, A. C., & Scollary, G. R. (2008). Understanding the contribution of ascorbic acid to the pigment development in model white wine systems using liquid chromatography with diode array and mass spectrometry detection techniques. Analytica Chimica Acta, 621, 44-51.
Betes-Saura, C., Andres-Lacueva, C., & Lamuela-Raventos, R. M. (1996). Phenolics in white free run juices and wines from Penedès by high-performance liquid chromatography: Changes during vinification. Journal of Agricultural and Food Chemistry, 44, 3040-3046.
Blasco, A. J., Rogerio, M. C., Gonzalez, M. C., & Escarpa, A. (2005). Analytica Chimica Acta, 539, 237-244.
Boulton, R. B., Singleton, V. L., Bisson, L. F., & Kunkee, R. E. (2001). Principles and practices of winemaking (Chinese trans.). Beijing: China Light Industry Press.
Bradshaw, M. P., Prenzler, P. D., & Scollary, G. R. (2001). Ascorbic acid-induced browning of (+)-catechin in a model wine system. Journal of Agricultural and Food Chemistry, 49, 934-939.
Bradshaw, M. P., Prenzler, P. D., Scollary, G. R., & Cheynier, V. (2003). Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechin. Journal of Agricultural and Food Chemistry, 51, 4126-4132. [OpenAIRE]
Cacho, J., Castells, J. E., Esteban, A., Laguna, B., & Sagristá, N. (1995). Iron, copper, and manganese influence on wine oxidation. American Journal of Enology and Viticulture, 46, 380-384.
Carlton, W. K., Gump, B., Fugelsang, K., & Hasson, A. S. (2007). Monitoring acetaldehyde concentrations during micro-oxygenation of red wine by headspace solid-phase microextraction with on-fiber derivatization. Journal of Agricultural and Food Chemistry, 55, 5620-5625. [OpenAIRE]
Castellari, M., Matricardi, L., Arfelli, G., Galassi, S., & Amati, A. (2000). Level of single bioactive phenolic compounds in red wine as a function of the oxygen supplied during storage. Food Chemistry, 69, 61-67. [OpenAIRE]
Cheynier, V. F., & Van Hulst, M. W. J. (1988). Oxidation of trans-caftaric acid and 2-Sglutathionylcaftaric acid in model solutions. Journal of Agricultural and Food Chemistry, 36, 10-15.
Cheynier, V. (2005). Polyphenols in foods are more complex than often thought. The American Journal of Clinical Nutrition, 81, 223-229.
Cheynier, V., Fulcrand, H., Guyot, S., Oszmianski, J., & Moutounet, M. (1995). Reactions of enzymically generated quinones in relation to browning in grape musts and Wines. In C. Y. Lee, & J. R. Whitaker (Eds.), Enzymatic browning and its prevention in foods. ACS Symposium Series, Vol. 600. (pp. 130-143) Washington, DC: American Chemical Society. [OpenAIRE]