Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine-Reference-Cited by-同舟云学术

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Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine

Published:2017-01-21 Issue:7 Volume:243 Page:1287-1294
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Caridi Andrea,Sidari Rossana,Giuffrè Angelo Maria,Pellicanò Teresa Maria,Sicari Vincenzo,Zappia Clotilde,Poiana Marco

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-016-2840-8/fulltext.html

Reference54 articles.

1. Cimino F, Sulfaro V, Trombetta D, Saija A, Tomaino A (2007) Radical scavenging capacity of several Italian red wines. Food Chem 103:75–81

2. Atanacković M, Petrović A, Jović S, Gojković-Bukarica L, Bursać M, Cvejić J (2012) Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chem 131:513–518

3. Frémont L (2000) Biological effects of resveratrol. Life Sci 66:663–673

4. Agrawal P, Halaweish F, Dwivedi C (2007) Antioxidant effects and drug interactions of resveratrol present in wine. J Wine Res 8:59–71

5. Dawn B (2006) Resveratrol: ready for prime time? J Mol Cell Cardiol 42:484–486

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