From grape to wine: Changes in phenolic composition and its influence on antioxidant activity-Reference-Cited by-同舟云学术

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From grape to wine: Changes in phenolic composition and its influence on antioxidant activity

Published:2016-10 Issue: Volume:208 Page:228-238
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lingua Mariana S.,Fabani María P.,Wunderlin Daniel A.,Baroni María V.

Funder

Agencia Nacional de Promoción Científica y Técnica

Secretaría de Ciencia y Técnica-Universidad Nacional de Córdoba

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv;Antoniolli;Malbec Food Chemistry,2015

2. Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena;Barcia;Food Chemistry,2014

3. Occurrence of low molecular weight phenolics in Vitis vinífera red grape cultivars and their winemaking by-products from São Paulo (Brazil);Barcia;Food Research International,2014

4. How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines;Baroni;LWT – Food Science and Technology,2012

5. The relationship between the structure and biological actions of green catechins;Braicu;Food Chemistry,2013

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2. Positive Impact of Late Harvest Date on Polyphenolic Composition of Plavac Mali (Vitis vinifera L.) Wine Depends on Location;Foods;2024-08-26

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