Wine is one of the most consumed beverages around the world. It is composed of alcohols,
sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile …

Blueberry anthocyanins have received increasing attention for their remarkable antioxidant,
vision improvement, anti-inflammatory and cardiovascular disease prevention properties …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

Processing of solutions containing phenolics by adsorption–desorption enables the
recovery and purification of bioactive compounds or fractions from plant. This work reviews …

Originating in the grapes, monomeric anthocyanins in young red wines contribute the
majority of color and the supposed beneficial health effects related to their consumption, and …

Originating in the grapes, anthocyanins and their derivatives are the crucial pigments
responsible for the red wine color. During wine maturation and aging, the concentration of …

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

Winemaking variables and techniques are known to affect the phenolic composition of red
wines. This review surveys the current literature on the impact of processing and …

In grape skins, phenols may be classified as (1) cell-wall phenols, which are bound to
polysaccharides by hydrophobic interactions and hydrogen bonds, and (2) non-cell-wall …