1. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?. (30th August 2021) Authors: Apolinar-Valiente, Rafael; Salmon, Thomas; Williams, Pascale; Nigen, Michaël; Sanchez, Christian; Doco, Thierry; Marchal, Richard Journal: Food chemistry Issue: Volume 354(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques. (15th November 2015) Authors: Apolinar-Valiente, Rafael; Romero-Cascales, Inmaculada; Gómez-Plaza, Encarna; López-Roca, José María; Ros-García, José María Journal: Food chemistry Issue: Volume 187(2015) Page Start: 89 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Fractionation of Acacia seyal gum by ion exchange chromatography. (January 2020) Authors: Apolinar-Valiente, Rafael; Williams, Pascale; Nigen, Michaël; Tamayo, Veronica Mejia; Doco, Thierry; Sanchez, Christian Journal: Food hydrocolloids Issue: Volume 98(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Improvement of the foamability of sparkling base wines by the addition of Acacia gums. (30th May 2020) Authors: Apolinar-Valiente, Rafael; Salmon, Thomas; Williams, Pascale; Nigen, Michaël; Sanchez, Christian; Marchal, Richard; Doco, Thierry Journal: Food chemistry Issue: Volume 313(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines. (15th July 2015) Authors: Apolinar-Valiente, Rafael; Romero-Cascales, Inmaculada; Williams, Pascale; Gómez-Plaza, Encarna; López-Roca, José María; Ros-García, José María; Doco, Thierry Journal: Food chemistry Issue: Volume 179(2015) Page Start: 311 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Recent advances in the knowledge of wine oligosaccharides. (16th April 2021) Authors: Apolinar-Valiente, Rafael; Williams, Pascale; Doco, Thierry Journal: Food chemistry Issue: Volume 342(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum. (April 2019) Authors: Apolinar-Valiente, Rafael; Williams, Pascale; Nigen, Michaël; Tamayo, Veronica Mejia; Doco, Thierry; Sanchez, Christian Journal: Food hydrocolloids Issue: Volume 89(2019) Page Start: 864 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The composition of cell walls from grape marcs is affected by grape origin and enological technique. (15th January 2015) Authors: Apolinar-Valiente, Rafael; Romero-Cascales, Inmaculada; Gómez-Plaza, Encarna; López-Roca, José María; Ros-García, José María Journal: Food chemistry Issue: Volume 167(2015) Page Start: 370 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗