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K. Chira · SciRah

Researcher profile · Semantic Scholar

K. Chira

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K. Chira — researcher profile on SciRah

h-index: 19
Works: 42
Citations: 1,546

Most-cited papers

Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).
K. Chira, G. Schmauch, C. Saucier, Sandy Fabre +1 more
2009Journal of Agricultural and Food Chemistry187 citations
Semantic Scholar
Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.
K. Chira, Nicola Pacella, M. Jourdes, P. Teissèdre
2011Food Chemistry186 citations
Semantic Scholar
Reduced obesity, diabetes, and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier.
M. Van Hul, L. Geurts, H. Plovier, Céline Druart +12 more
2018American Journal of Physiology. Endocrinology and Metabolism158 citations Open access
Semantic Scholar
Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages.
Beńed́icte Lorrain, K. Chira, P. Teissèdre
2011Food Chemistry151 citations
Semantic Scholar
Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage
K. Chira, M. Jourdes, P. Teissèdre
2012European Food Research and Technology99 citations
Semantic Scholar
Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process
K. Chira, P. Teissèdre
2015European Food Research and Technology89 citations
Semantic Scholar
Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.
K. Chira, P. Teissèdre
2013Food Chemistry85 citations
Semantic Scholar
Hopeaphenol: the first resveratrol tetramer in wines from North Africa.
Habiba Amira Guebailia, K. Chira, T. Richard, Teguiche Mabrouk +5 more
2006Journal of Agricultural and Food Chemistry77 citations
Semantic Scholar
Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception
R. Hornedo-Ortega, María Reyes González-Centeno, K. Chira, Michaël Jourdes +1 more
2020Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging57 citations Open access
Semantic Scholar
Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes
K. Chira, P. Teissèdre
2013European Food Research and Technology57 citations
Semantic Scholar
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions.
Maria Kyraleou, Y. Kotseridis, S. Koundouras, K. Chira +2 more
2016Food Chemistry53 citations
Semantic Scholar
Tannin Composition of Cabernet-Sauvignon and Merlot Grapes from the Bordeaux Area for Different Vintages (2006 to 2009) and Comparison to Tannin Profile of Five 2009 Vintage Mediterranean Grapes Varieties
K. Chira, Beńed́icte Lorrain, I. Ky, P. Teissèdre
2011Molecules53 citations Open access
Semantic Scholar
Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin
K. Chira, Li-Ming Zeng, A. le Floch, Laurent Péchamat +2 more
201539 citations
Semantic Scholar
Effect of vine training system on the phenolic composition of red grapes ( Vitis vinifera L. cv. Xinomavro)
Maria Kyraleou, S. Kallithraka, S. Koundouras, K. Chira +3 more
201535 citations Open access
Semantic Scholar
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
Maria Kyraleou, Eleni Tzanakouli, Y. Kotseridis, K. Chira +3 more
201633 citations Open access
Semantic Scholar
Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.
Maria Kyraleou, S. Kallithraka, K. Chira, Eleni Tzanakouli +2 more
2015Journal of Food Science33 citations
Semantic Scholar
Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
M. R. González-Centeno, K. Chira, P. Teissèdre
2017Journal of Agricultural and Food Chemistry27 citations Open access
Semantic Scholar
Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines
M. Reyes González-Centeno, K. Chira, Clément Miramont, J. Escudier +4 more
2019Biomolecules22 citations Open access
Semantic Scholar
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
K. Chira, Laura Anguellu, G. da Costa, T. Richard +3 more
2020Foods20 citations Open access
Semantic Scholar
Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels.
M. Gadrat, Joel Lavergne, Catherine Emo, P. Teissèdre +1 more
2020Food Chemistry19 citations Open access
Semantic Scholar
Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines
M. R. González-Centeno, P. Teissèdre, K. Chira
2021OENO One12 citations Open access
Semantic Scholar
Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds.
M. Gadrat, Yoan Capello, Catherine Emo, Joel Lavergne +4 more
2022Food Chemistry8 citations Open access
Semantic Scholar
Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie
M. Gadrat, Catherine Emo, Joel Lavergne, Pierre-Louis Teissèdre +1 more
2022Molecules8 citations Open access
Semantic Scholar
Wine Ageing in Oak Barrel: Effect of Toasting Process
K. Chira
20178 citations Open access
Semantic Scholar
Color Characterization of Bordeaux Red Wines Produced without Added Sulfites
Edouard Pelonnier-Magimel, K. Chira, Pierre-Louis Teissèdre, Michaël Jourdes +1 more
2023Foods7 citations Open access
Semantic Scholar
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes
M. Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissèdre +1 more
2022OENO One6 citations Open access
Semantic Scholar
A moderate consumption of Côtes du Rhône red wines affects the progression of aortic lesions, and reduces oxidative stress and p22phoxNADPH oxidase activation in an experimental model of diet-induced atherosclerosis, according to the vinification process
Ying Qian, Anta Agne, K. Chira, P. Teissèdre +4 more
20096 citations
Semantic Scholar
Use of alimentary film for selective sorption of haloanisoles from contaminated red wine.
M. R. González-Centeno, Sophie Tempère, P. Teissèdre, K. Chira
2020Food Chemistry5 citations Open access
Semantic Scholar
Does barrel size influence white wine aging quality?
M. R. González-Centeno, C. Thibon, P. Teissèdre, K. Chira
20203 citations Open access
Semantic Scholar
Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods . Implication of chemical composition on the final wine quality
K. Chira, P. Teissèdre
20133 citations
Semantic Scholar
Oak wood offers a wide range of tools for wine aging, which one to choose?
M. R. González-Centeno, Pierre-Louis Teissèdre, K. Chira
2021IVES Technical Reviews vine and wine2 citations Open access
Semantic Scholar
How extraction of oak volatiles and ellagitannin compounds affect sensory profile of wine aged with French winewoods iM Pa cT oF chE Mi caL coM PoSiTi oN oN RED wiN E quaLiTy
K. Chira
20141 citations
Semantic Scholar
Managing a large sample of wines in sensory analysis: An example with Bordeaux red wines
Marine Gammacurta, Pascaline Redon, L. Riquier, J. Barbe +16 more
2026OENO One0 citations Open access
Semantic Scholar
Evolution of oak barrels C-glucosidic ellagitannins in wine model solution
Julia Hernandez, Pierre-Louis Teissèdre, K. Chira
2026OENO One0 citations Open access
Semantic Scholar
Ellagitannin evolution of aged Cognac eaux-de-vie; Impact of barrel toasting
M. Gadrat, Catherine Emo, Joel Lavergne, Pierre-Louis Teissèdre +1 more
2023BIO Web of Conferences0 citations Open access
Semantic Scholar
Impact of barrel toasting on the cognac eau-de-vie sensory profile
M. Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissèdre +1 more
2022IVES Technical Reviews vine and wine0 citations Open access
Semantic Scholar
Ellagitannins quantification in oak wood and cognac eaux-de-vie
M. Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissèdre +1 more
2021IVES Technical Reviews vine and wine0 citations Open access
Semantic Scholar
Use of a plastic film to eliminate the cork taint of a contaminated wine – improvement of organoleptic quality
M. R. González-Centeno, Sophie Tempère, P. Teissèdre, K. Chira
20200 citations Open access
Semantic Scholar
Chemical characterisation and sensory evaluation of Bordeaux wines. Correlation with wine age
K. Chira, P. Teissèdre
20100 citations
Semantic Scholar
Moderate consumption of Côtes du Rhône red wines affects the progression of aortic lesions, and reduces oxidative stress activation in an experimental model of diet-induced atherosclerosis, according to the vinification process
Ying Qian, Anta Agne, K. Chira, Kelly Décordé +4 more
20090 citations
Semantic Scholar
Polyphenols Communications e-vol.1., 1.
M. Gadrat, Yoan Capello, Joel Lavergne, Catherine Emo +5 more
0 citations
Semantic Scholar
Preliminary study on the evolution of oak barrels C -glucosidic ellagitannins in wine model solution
J. R. da Silva, J. Hernández, Pierre-Louis Teissèdre, K. Chira
0 citations
Semantic Scholar

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