Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography–photodiode array detection without sample preparation-Reference-Cited by-同舟云学术

Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography–photodiode array detection without sample preparation

Published:2000-06 Issue:1-2 Volume:881 Page:461-469
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Revilla Eugenio,Ryan José-Marı́a

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference26 articles.

1. Wine Science;Jackson,1994

2. Astringency and bitterness of selected phenolics in wine

3. Anthocyanins in grapes and grape products

4. Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

5. pH-Dependent Forms of Red Wine Anthocyanins as Antioxidants

Cited by 181 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. MdWER interacts with MdERF109 and MdJAZ2 to mediate methyl jasmonate‐ and light‐induced anthocyanin biosynthesis in apple fruit;The Plant Journal;2024-02-06

2. Polyphenolic Characterization, Nutritional and Microbiological Assessment of Newly Formulated Semolina Fresh Pasta Fortified with Grape Pomace;2024

3. Pan-genome analysis of 13 Malus accessions reveals structural and sequence variations associated with fruit traits;Nature Communications;2023-11-15

4. A comparative analysis of antioxidant and bioactive constituents in micropropagated and wild Lindernia pusilla medicinal herb;2023-10-09

5. Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality;Foods;2023-07-13