Characterization of the medium infrared spectra of polyphenols of red and white wines by integrating FT IR and UV–Vis spectral data-Reference-Cited by-同舟云学术

Characterization of the medium infrared spectra of polyphenols of red and white wines by integrating FT IR and UV–Vis spectral data

Published:2021-07 Issue: Volume:147 Page:111604
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Scano Paola^ORCID

Funder

Fondazione Banco di Sardegna

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. The use of Fourier transform infrared (FTIR) spectroscopy and artificial neural networks (ANNs) to assess wine quality;Agatonovic-Kustrin;Modern Chemistry & Applications,2013

2. The role of UV-visible spectroscopy for phenolic compounds quantification in winemaking. In book: Frontiers and new trends in the science of fermented food and beverages;Aleixandre-Tudo;Intech,2018

3. Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques;Aleixandre-Tudo;Talanta,2018

4. Phenolic compounds present in Sardinian wine extracts protect against the production of inflammatory cytokines induced by oxysterols in CaCo-2 human enterocyte-like cells;Biasi;Biochemical Pharmacology,2013

5. Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines;Castillo-Muñoz;Journal of Agricultural and Food Chemistry,2007

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