The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings-Reference-Cited by-同舟云学术

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The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

Published:2017-04 Issue: Volume:221 Page:1723-1732
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Del Pino-García Raquel,González-SanJosé María L.,Rivero-Pérez María D.,García-Lomillo Javier,Muñiz Pilar

Funder

Autonomous Government of Castilla y León

Spanish Ministry of Education, Culture and Sport

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content;Alonso;Journal of Agricultural and Food Chemistry,2002

2. Flavonoids. Chemistry, biochemistry and applications (CRC press),2005

3. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines;Arnous;Journal of Agricultural and Food Chemistry,2001

4. Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet;Arranz;Molecular Nutrition and Food Research,2010

5. Potential uses and applications of treated wine waste: A review;Arvanitoyannis;International Journal of Food Science and Technology,2006

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