Effect of Wine Production Techniques on Wine Resveratrol and Total Phenolics-Reference-Cited by-同舟云学术

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Effect of Wine Production Techniques on Wine Resveratrol and Total Phenolics

Published:2015 Issue: Volume: Page:501-508
ISSN:
Container-title:Processing and Impact on Active Components in Food
language:
Short-container-title:

Author:

Cvejić Jelena,Atanacković Milica

Publisher

Elsevier

Reference38 articles.

1. Influence of winemaking technique on the resveratrol content, total phenolic content and antioxidant potential of red wines;Atanacković;Food Chem.,2012

2. Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices;Auw;Am. J. Enol. Vitic.,1996

3. Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine;Bakker;J. Sci. Food Agric.,1998

4. Radical-scavenging capacity of several Italian red wines;Cimino;Food Chem.,2007

5. Wine-Flavour Chemistry;Clarke,2004

Cited by 4 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. Micro-oxydation of wine in a ceramic vessel with CNT;Materials Today: Proceedings;2023

2. Development of HPLC method for determination of phenolic compounds on a core shell column by direct injection of wine samples;Acta Chromatographica;2020-06

3. Influence of 4 years of ageing on some phenolic compounds in red wines;Acta Alimentaria;2019-12

4. Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fruška Gora (Serbia) and changes in main compounds during maceration;European Food Research and Technology;2016-01-25

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