Antioxidant capacity and phenolic composition of different woods used in cooperage-Reference-Cited by-同舟云学术

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Antioxidant capacity and phenolic composition of different woods used in cooperage

Published:2011-12 Issue:4 Volume:129 Page:1584-1590
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alañón M.E.,Castro-Vázquez L.,Díaz-Maroto M.C.,Hermosín-Gutiérrez I.,Gordon M.H.,Pérez-Coello M.S.

Funder

Spanish Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. A study of the antioxidant capacity of oak wood in wine ageing and the correlation with polyphenol composition;Alañón;Food Chemistry,2011

2. Study of the antioxidant power of brandies and vinegars derived from sherry wines and correlation with their content in polyphenols;Alonso;Food Research International,2004

3. Ageing of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity;Aoshima;Journal of Agricultural and Food Chemistry,2004

4. Phenol profile and antioxidant capacity of mescal aged in oak wood barrels;Ávila-Reyes;Food Research International,2010

5. Ferric reducing antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie;Methods Enzymology Journal,1999

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