566 C. Santos-Buelga and V. de Freitas
Krueger, C. G., Dopke, N. C., Treichel, P. M., Folts, J., & Reed, J. D. (2000). Matrix-assisted laser
desorption/ionization time-of-flight mass spectrometry of polygalloyl polyflavan-3-ols in grape
seed extract.J. Agric. Food Chem., 48, 1663–1667.
Laborde, B., Moine-Ledoux, V., Richard, T., Saucier, C., Dubourdieu, D., & Monti, J.-P. (2006).
PVPP-polyphenol complexes: A molecular approach. J. Agric. Food Chem., 54, 4383–4389.
Lea, A. G. H. (1990). Bitterness and astringency: the procyanidines of fermented apple ciders. In
R. L. Rouseff (Ed.),Bitterness in Foodsand Beverages. Developments in Food Science 25(pp.
123–143). Amsterdam: Elsevier.
Lea, A. G. H. (1992). Flavor, color, and stability infruit products: The effect of polyphenols.
In R. W. Hemingway & P. E. Laks (Ed.),Plant Polyphenols(pp. 827–837). New York:
Plenum Press.
Lee, C. B., & Lawless, H. T. (1991). Time-course of astringent sensations.Chem. Senses, 16,
225–238.
Lesschaeve, I., & Noble, A. C. (2005). l Polyphenols:factors influencing their sensory properties
and their effects on food and beverage preferences.Am.J.Clin.Nut.,81, 330S–335S.
Levengood, J., & Boulton, R. (2004). The variation in the color due to copigmentation in young
Cabernet Sauvignon wines. In A. L. Waterhouse & J. A. Kennedy (Eds.),Red wine color:
revealing the mysteries(pp. 35–52). Washington DC: American Chemical Society.
Lewis, C. E., Walker, J. R. L., & Lancaster, J. E. (1995). Effect of polysaccharides on the color of
anthocyanins.Food Chem., 54, 315–319.
Liao, H., Cai, Y., & Haslam, E. (1992). Polyphenols interactions. Anthocyanins: copigmentation
and colour changes in young red wines.J. Sci. Food Agric., 59, 299–305.
Llaudy, M. C., Canals, R., Canals, J. M., Rozes, N., Arola, L., & Zamora, F. (2004). New method
for evaluating astringency in red wine.J. Agric. Food Chem., 52, 742–746.
Lorenzo, C., Pardo, F., Zalacain, A., Alonso, G. L., & Salinas M. R. (2005). Effect of Red Grapes
Co-winemaking in Polyphenols and Color of Wines.J. Agric. Food Chem., 53, 7609–7616.
Lu, Y., & Bennick, A. (1998). Interaction of tannin with human salivary proline-rich proteins.Arch.
Oral Biol., 43, 717–728.
Luck, G., Liao, H., Murray, N. J., Grimmer, H. R., Warminski, E. E., Williamson, M. P., Lilley, T.
H., & Haslam, E. (1994). Polyphenols, astringency and proline-rich proteins.Phytochemistry,
37 , 357–371.
Malien-Aubert, C., Dangles, O., & Amiot, M. J. (2002). Influence of procyanidins on the color
stability of eonin solutions.J. Agric. Food Chem., 50, 3299–3305.
Mateus, N., & de Freitas, V. A. P.(2001). Evolution and stability of anthocyanin-derived pigments
during port wine aging.J. Agric. Food Chem., 49, 5217–5222.
Mateus, N., de Pascual-Teresa, S., Rivas-Gonzalo, J. C., Santos-Buelga, C., & de Freitas, V. A. P.
(2002a). Structural diversity of anthocyanin-derived pigments in port wines. Food Chem., 76,
335–342.
Mateus, N., Silva, A. M. S., Santos-Buelga, C., Rivas-Gonzalo, J. C., & de Freitas, V. A. P. (2002b).
Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry.
J. Agric. Food Chem., 50, 2110–2116.
Mateus, N., Silva, A. M. S., Rivas-Gonzalo, J. C., Santos-Buelga, C., & de Freitas, V. A. P. (2003).
A new class of blue anthocyanin-derived pigments isolated from red wines.J. Agric. Food
Chem., 51, 1919–1923.
Mateus, N., Carvalho, E., Luis, C., & de Freitas, V. A. P. (2004a). Influence of the tannin structure
towards the disruption effect of carbohydrates on protein-tannin aggregates.Anal. Chim. Acta,
513 , 135–140.
Mateus, N., Oliveira, J., Santos-Buelga, C., Silva, A. M. S., & de Freitas, V. A. P. (2004b). NMR
structural characterization of a new vinylpyranoanthocyanin-catechin pigment (a portisin).
Tetrahedron Lett., 45, 3455–3457.
Mateus, N., Pinto, R., Ru ̃ao, P., & de Freitas, V.A. P. (2004c). Influenceof the addition of grape
seed procyanidins to Port wines in the resulting reactivity with human salivary proteins.Food
Chem., 84, 195–200.