Determination of polyphenol content and colour index in wines through PEDOT-modified electrodes-Reference-Cited by-同舟云学术

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Determination of polyphenol content and colour index in wines through PEDOT-modified electrodes

Published:2016-05-28 Issue:26 Volume:408 Page:7329-7338
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Pigani Laura,Rioli Cristina,Foca Giorgia,Ulrici Alessandro,Seeber Renato,Terzi Fabio,Zanardi Chiara

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00216-016-9643-4.pdf

Reference36 articles.

1. Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev. 1998;56:317–33.

2. Ross JA, Kasum CM. Dietary flavonoids: bioavailability, metabolic effects, and safety. Annu Rev Nutr. 2002;22:19–34.

3. Oliveira CM, Ferreira ACS, De Freitas V, Silva AMS. Oxidation mechanisms occurring in wines. Food Res Int. 2011;44:1115–26.

4. Gamella M, Campunzano S, Reviejo AJ, Pingarron JM. Electrochemical estimation of the polyphenol index in wines using a laccase biosensor. J Agric Food Chem. 2006;54:7960–7.

5. Garcia-Falcon MS, Perez-Lamela C, Martinez-Carballo E, Simal-Gandara J. Determination pf phenolic compounds in wines: influence of bottle storage of young red wines on their evolution. Food Chem. 2007;105:248–59.

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