Tannin Content in <i>Vitis</i> Species Red Wines Quantified Using Three Analytical Methods by Aude A. Watrelot

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Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines by Yiliang Cheng, Aude A. Watrelot

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Chemistry and Reactivity of Tannins in Vitis spp.: A Review by Aude A. Watrelot, Erin L. Norton

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Tannin and Iron-Reactive Phenolics Content in Red Cold-Hardy Hybrid Grape Tissues throughout Development and Ripening by Alexander D. Gapinski, Nicolas Delchier, Aude A. Watrelot

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Fermentation Process Effects on Fermented McIntosh Apple Ciders by Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot

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Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette) by Zeinab Mohammadi Shad, Chandrasekar Venkitasamy, Emily Kuelbs, Lucas Buren, Aude A. Watrelot

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Red Cabbage Juice-Mediated Gut Microbiota Modulation Improves Intestinal Epithelial Homeostasis and Ameliorates Colitis by Emily Jean Wilson, Nagabhishek Sirpu Natesh, Parsa Ghadermazi, Ramesh Pothuraju, Dipakkumar R. Prajapati, Sanjit Pandey, Jussuf T. Kaifi, John R. Dodam, Jeffrey N. Bryan, Christian L. Lorson, Aude A. Watrelot, Jason M. Foster, Thomas J. Mansell, Siu Hung Joshua Chan, Surinder K. Batra, Jeyamkondan Subbiah, Satyanarayana Rachagani

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