I. Spranger

发表

Critical factors of vanillin assay for catechins and proanthocyanidins

Baoshan Sun, J. Ricardo-da-Silva, I. Spranger, 1998 .

Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.

Baoshan Sun, I. Caldeira, F. L. Duarte, 2013, Journal of agricultural and food chemistry.

Red wine phenolic complexes and their in vitro antioxidant activity.

Chunfu Wu, Jingyu Yang, Yuqing Zhao, 2009, Journal of agricultural and food chemistry.

Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.

B. Sun, I. Spranger, C. Leandro, 2001, Journal of agricultural and food chemistry.

Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds.

Baoshan Sun, Ana M. Mateus, J. Ricardo-da-Silva, 2008, Food chemistry.

Separation of Grape and Wine Proanthocyanidins According to Their Degree of Polymerization

Baoshan Sun, I. Spranger, A. G. F. D. Silva, 1998 .

Separation and tentative identification of the main pigment fraction of raisins by thin-layer chromatography-Fourier transform infrared and high-performance liquid chromatography-ultraviolet detection.

E. Forgács, T. Cserháti, L. Vilas-Boas, 2000, Journal of chromatographic science.

Formation of new stable pigments from condensation reaction between malvidin 3-glucoside and (-)-epicatechin mediated by acetaldehyde: Effect of tartaric acid concentration.

Baoshan Sun, C. Santos, I. Spranger, 2008, Food Chemistry.

Solid-phase extraction and high-performance liquid chromatographic separation of pigments of red wines.

E. Forgács, T. Cserháti, G. C. Csiktusnádi Kiss, 2000, Journal of Chromatography A.