Light-induced changes in bottled white wine and underlying photochemical mechanisms-Reference-Cited by-同舟云学术

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Light-induced changes in bottled white wine and underlying photochemical mechanisms

Published:2015-04-16 Issue:4 Volume:57 Page:743-754
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Grant-Preece Paris,Barril Celia,Schmidtke Leigh M.,Scollary Geoffrey R.,Clark Andrew C.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.919246

Reference126 articles.

1. Photochemical and spectroscopic studies of complexes, of iron(III) with citric acid and other carboxylic acids

2. Evidence for Methional in Skim Milk Exposed to Sunlight

4. Determination of riboflavin, flavin mononucleotide and flavin–adenine dinucleotide in wine and other beverages by high-performance liquid chromatography with fluorescence detection

5. Role of metals in oxygen radical reactions

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1. 2-Aminoacetophenone formation through UV-C induced degradation of tryptophan in the presence of riboflavin in model wine: Role of oxygen and transition metals;Food Chemistry;2024-11

2. Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour;Food Chemistry;2024-09

3. Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation;Heliyon;2024-08

4. Alternative Aging Approaches;Understanding Wine Chemistry;2024-05-24

5. Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes;Food Chemistry;2024-05

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