Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy-Reference-Cited by-同舟云学术

Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy

Published:2020-04-23 Issue: Volume: Page:1-29
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Ferrer-Gallego Raúl¹^ORCID,Rodríguez-Pulido Francisco J.²^ORCID,Toci Aline T.³^ORCID,García-Estevez Ignacio⁴^ORCID

Affiliation:

1. VITEC, Centro Tecnológico del Vino., Tarragona, Spain

2. Food Colour & Quality Laboratory, Department Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain

3. Environmental and Food Interdisciplinary Studies Laboratory, Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil

4. Grupo de Investigación en Polifenoles, Departamento Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1752231

Reference106 articles.

1. Jaganath, I. B.; Crozier, A. Dietary Flavonoids and Phenolic Compounds. In Plant Phenolic and Human Health; Fraga, C.G., Ed.; Wiley: Hoboken, NJ, 2009; pp 1–49.

2. Influence of Phenolics on Wine Organoleptic Properties

3. Changes in the detailed pigment composition of red wine during maturity and ageing

4. Effect of flavonols on wine astringency and their interaction with human saliva

5. First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins

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