Watrelot AA - Search Results

1

Yield and composition of pectin extracted from Tunisian pomegranate peel.

Abid M, Renard CM, Watrelot AA, Fendri I, Attia H, Ayadi MA. Abid M, et al. Among authors: watrelot aa. Int J Biol Macromol. 2016 Dec;93(Pt A):186-194. doi: 10.1016/j.ijbiomac.2016.08.033. Epub 2016 Aug 11. Int J Biol Macromol. 2016. PMID: 27524274 Free article.

2

Impact of processing on the noncovalent interactions between procyanidin and apple cell wall.

Le Bourvellec C, Watrelot AA, Ginies C, Imberty A, Renard CM. Le Bourvellec C, et al. Among authors: watrelot aa. J Agric Food Chem. 2012 Sep 19;60(37):9484-94. doi: 10.1021/jf3015975. Epub 2012 Sep 6. J Agric Food Chem. 2012. PMID: 22861056

3

Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length.

Watrelot AA, Le Bourvellec C, Imberty A, Renard CM. Watrelot AA, et al. Biomacromolecules. 2013 Mar 11;14(3):709-18. doi: 10.1021/bm301796y. Epub 2013 Feb 19. Biomacromolecules. 2013. PMID: 23327557

4

Neutral sugar side chains of pectins limit interactions with procyanidins.

Watrelot AA, Le Bourvellec C, Imberty A, Renard CM. Watrelot AA, et al. Carbohydr Polym. 2014 Jan;99:527-36. doi: 10.1016/j.carbpol.2013.08.094. Epub 2013 Sep 3. Carbohydr Polym. 2014. PMID: 24274539

5

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

6

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

7

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

8

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

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

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

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