Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction – ultrahigh-performance liquid chromatography – quadrupole-orbitrap mass spectrometry

Author:

Barnaba C.ORCID,Dellacassa E.,Nicolini G.,Nardin T.,Malacarne M.,Larcher R.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference57 articles.

1. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance;Bravo;Nutr. Rev.,1998

2. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties;Alasalvar;J. Agric. Food Chem.,2001

3. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil;Cicerale;Curr. Opin. Biotechnol.,2012

4. The Effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer;Middleton;Pharmacol. Rev.,2000

5. Naturally occurring food toxicants: phenolic substances of plant origin common in foods;Singleton;Adv. Food Res.,1981

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