| “Oral” tribological study on the astringency sensation of red wines N Brossard, H Cai, F Osorio, E Bordeu, J Chen Journal of Texture Studies 47 (5), 392-402, 2016 | 125 | 2016 |
| Mechanisms underlying astringency: Introduction to an oral tribology approach R Upadhyay, N Brossard, J Chen Journal of Physics D: Applied Physics 49 (10), 104003, 2016 | 79 | 2016 |
| Wine astringency: More than just tannin–protein interactions B González‐Muñoz, F Garrido‐Vargas, C Pavez, F Osorio, J Chen, ... Journal of the Science of Food and Agriculture 102 (5), 1771-1781, 2022 | 44 | 2022 |
| Red wine astringency: Correlations between chemical and sensory features C Pavez, B Gonzalez-Muñoz, JA O'Brien, VF Laurie, F Osorio, E Núñez, ... LWT 154, 112656, 2022 | 24 | 2022 |
| A Review of Tannin Determination Methods Using Spectro-photometric Detection in Red Wines and Their Ability to Predict Astringency C Wilhelmy, C Pavez, E Bordeu, N Brossard South African Journal of Enology and Viticulture 42 (1), 1-9, 2021 | 23 | 2021 |
| Ammonium excess leads to Ca restrictions, morphological changes, and nutritional imbalances in tomato plants, which can be monitored by the N/Ca ratio C Bonomelli, ST de Freitas, C Aguilera, C Palma, R Garay, M Dides, ... Agronomy 11 (7), 1437, 2021 | 17 | 2021 |
| Advances in white wine protein stabilization technologies D Silva-Barbieri, FN Salazar, F López, N Brossard, N Escalona, ... Molecules 27 (4), 1251, 2022 | 16 | 2022 |
| Correlating wine astringency with physical measures–Current knowledge and future directions A Rosenkranz, M Marian, R Shah, B Gashi, S Zhang, E Bordeu, ... Advances in Colloid and Interface Science 296, 102520, 2021 | 12 | 2021 |
| Astringency sub-qualities of red wines and the influence of wine–saliva aggregates N Brossard, B Gonzalez-Muñoz, C Pavez, A Ricci, X Wang, F Osorio, ... International Journal of Food Science and Technology 56 (10), 5382-5394, 2021 | 12 | 2021 |
| Effect of the incorporation of liposomes loaded with rutin on the transport properties of edible film produced with hydroxypropyl methylcellulose: An in vitro release study J Lopez-Polo, A Soto, M Zamorano, A Silva-Weiss, FA Oyarzun-Ampuero, ... LWT 191, 115583, 2024 | 9 | 2024 |
| Rheological study of tannin and protein interactions based on model systems N Brossard, E Bordeu, RA Ibáñez, J Chen, F Osorio Journal of texture studies 51 (4), 585-592, 2020 | 9 | 2020 |
| Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage RA Ibáñez, S Vyhmeister, MF Muñoz, N Brossard, F Osorio, FN Salazar, ... Journal of Dairy Research 86 (2), 248-251, 2019 | 6 | 2019 |
| Lipid-Encapsuled Grape Tannins Prevent Oxidative-Stress-Induced Neuronal Cell Death, Intracellular ROS Accumulation and Inflammation HS Díaz, A Ríos-Gallardo, D Ortolani, E Díaz-Jara, MJ Flores, I Vera, ... Antioxidants 11 (10), 1928, 2022 | 4 | 2022 |
| Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides A Monasterio, E Núñez, N Brossard, R Vega, FA Osorio Polymers 15 (18), 3774, 2023 | 3 | 2023 |
| Rheological and tribological properties of seaweed powders as thickeners for liquid foods L Covacevich, JM Aguilera, MC Moreno, N Brossard, F Osorio Food Hydrocolloids 154, 110116, 2024 | | 2024 |
| Rheological and tribological properties of seaweed powders as thickeners for liquid foods LF Covacevich Flores, JM Aguilera Radic, MC Moreno Constenla, ... | | 2024 |
| Validación de un nuevo método para la determinación rápida de dióxido de azufre libre en vino E Bordeu, L Villalobos, N Brossard International journal of agriculture and natural resources 50 (2), 92-98, 2023 | | 2023 |
| Color Indexes: Traditional and Advanced Methods CP Moreno, N Brossard, E Bordeu Basic Protocols in Enology and Winemaking, 53-61, 2023 | | 2023 |
| Validation of a new method for the rapid determination of free sulfur dioxide in wine EB Schwarze, LM Villalobos, N Brossard Ciencia e investigación agraria: revista latinoamericana de ciencias de la …, 2023 | | 2023 |
| Lipid-Encapsuled Grape Tannins Prevent Oxidative-Stress-Induced Neuronal Cell Death, Intracellular ROS Accumulation and Inflammation. Antioxidants 2022, 11, 1928 HS Díaz, A Ríos-Gallardo, D Ortolani, E Díaz-Jara, MJ Flores, I Vera, ... s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | | 2022 |
