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Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses
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Citations
Cited by
Phenolic compounds within banana peel and their potential uses: A review
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2017.11.006 · Cited by 381
Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
Hufnagel, J. C., & Hofmann, T. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf073031n · Cited by 324
Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds
Rebello, L. P. G., Ramos, A. M., Pertuzatti, P. B., Barcia, M. T., Castillo-Muñoz, N., & Hermosín-Gutiérrez, I. (2014) · Food Research International · doi:10.1016/j.foodres.2013.11.039 · Cited by 177
Metadata
- Authors
- Preys, S., Mazerolles, G., Courcoux, P., Samson, A., Fischer, U., Hanafi, M., Bertrand, D., & Cheynier, V.
- Venue
- Analytica Chimica Acta
- Publisher
- Elsevier BV
- Published
- 2006-03
- Volume
- 563
- Issue
- 1-2
- Pages
- 126-136
- ISSN
- 0003-2670 (ISSN-L)
- OpenAlex
- W2017844416
- Cited by
- 163
- References
- 0
- FWCI
- 10.71
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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How to cite
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- CoChat. (2026). Citation check: Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses. https://app.cochat.ai/papers/10.1016/j.aca.2005.10.082
- The paper
- Preys, S., Mazerolles, G., Courcoux, P., Samson, A., Fischer, U., Hanafi, M., Bertrand, D., & Cheynier, V. (2006). Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses. Analytica Chimica Acta. https://doi.org/10.1016/j.aca.2005.10.082
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
