| Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion CMGC Renard, AA Watrelot, C Le Bourvellec Trends in Food Science & Technology 60, 43-51, 2017 | 257 | 2017 |
| Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length AA Watrelot, C Le Bourvellec, A Imberty, CMGC Renard Biomacromolecules 14 (3), 709-718, 2013 | 127 | 2013 |
| Neutral sugar side chains of pectins limit interactions with procyanidins AA Watrelot, C Le Bourvellec, A Imberty, CMGC Renard Carbohydrate polymers 99, 527-536, 2014 | 91 | 2014 |
| Wine polysaccharides influence tannin-protein interactions AA Watrelot, DL Schulz, JA Kennedy Food Hydrocolloids 63, 571-579, 2017 | 89 | 2017 |
| Impact of processing on the noncovalent interactions between procyanidin and apple cell wall C Le Bourvellec, AA Watrelot, C Ginies, A Imberty, CMGC Renard Journal of Agricultural and Food Chemistry 60 (37), 9484-9494, 2012 | 70 | 2012 |
| Chemistry and reactivity of tannins in Vitis spp.: A review AA Watrelot, EL Norton Molecules 25 (9), 2110, 2020 | 63 | 2020 |
| Yield and composition of pectin extracted from Tunisian pomegranate peel M Abid, CMGC Renard, AA Watrelot, I Fendri, H Attia, MA Ayadi International journal of biological macromolecules 93, 186-194, 2016 | 62 | 2016 |
| Effects of Leaf Removal and Applied Water on Flavonoid Accumulation in Grapevine (Vitis vinifera L. cv. Merlot) Berry in a Hot Climate R Yu, MG Cook, RS Yacco, AA Watrelot, G Gambetta, JA Kennedy, ... Journal of Agricultural and Food Chemistry 64 (43), 8118-8127, 2016 | 57 | 2016 |
| Red wine tannin structure–activity relationships during fermentation and maceration RS Yacco, AA Watrelot, JA Kennedy Journal of Agricultural and Food Chemistry 64 (4), 860-869, 2016 | 50 | 2016 |
| Condensed Tannin Reacts with SO2 during Wine Aging, Yielding Flavan-3-ol Sulfonates L Ma, AA Watrelot, B Addison, AL Waterhouse Journal of agricultural and food chemistry 66 (35), 9259-9268, 2018 | 46 | 2018 |
| Oak barrel tannin and toasting temperature: Effects on red wine condensed tannin chemistry AA Watrelot, ML Badet-Murat, AL Waterhouse LWT 91, 330-338, 2018 | 37 | 2018 |
| Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-l-proline and bovine serum albumin AA Watrelot, CMGC Renard, C Le Bourvellec LWT-Food Science and Technology 63 (1), 376-382, 2015 | 30 | 2015 |
| Red wine dryness perception related to physicochemistry AA Watrelot, H Heymann, AL Waterhouse Journal of agricultural and food chemistry 68 (10), 2964-2972, 2019 | 29 | 2019 |
| Optimization of the ultrasound-assisted extraction of polyphenols from Aronia and grapes AA Watrelot, L Bouska Food Chemistry 386, 132703, 2022 | 24 | 2022 |
| Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine MP Sáenz-Navajas, C Henschen, A Cantu, AA Watrelot, AL Waterhouse Food Research International 108, 505-515, 2018 | 22 | 2018 |
| Understanding the relationship between red wine matrix, tannin activity, and sensory properties AA Watrelot, NK Byrnes, H Heymann, JA Kennedy Journal of agricultural and food chemistry 64 (47), 9116-9123, 2016 | 22 | 2016 |
| Pear ripeness and tissue type impact procyanidin-cell wall interactions M Brahem, CMGC Renard, S Bureau, AA Watrelot, C Le Bourvellec Food chemistry 275, 754-762, 2019 | 20 | 2019 |
| Multimethod approach for extensive characterization of gallnut tannin extracts AA Watrelot, C Le Guernevé, H Hallé, E Meudec, F Véran, P Williams, ... Journal of Agricultural and Food Chemistry 68 (47), 13426-13438, 2020 | 19 | 2020 |
| Friction forces of saliva and red wine on hydrophobic and hydrophilic surfaces AA Watrelot, TL Kuhl, AL Waterhouse Food research international 116, 1041-1046, 2019 | 19 | 2019 |
| Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods AA Watrelot Molecules 26 (16), 4923, 2021 | 18 | 2021 |
