Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine-Reference-Cited by-同舟云学术

Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine

Published:2021-07 Issue: Volume:350 Page:129222
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Castro Marin Antonio,Stocker Pierre,Chinnici Fabio,Cassien Mathieu,Thétiot-Laurent Sophie,Vidal Nicolas,Riponi Claudio,Robillard Bertrand,Culcasi Marcel,Pietri Sylvia

Funder

Agence nationale de la recherche

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Chemistry of ascorbic acid and sulphur dioxide as an antioxidant system relevant to white wine;Barril;Analytica Chimica Acta,2012

2. Chitosan, chitin-glucan and chitin effects on minerals (iron, lead, cadmium) and organic (ochratoxin A) contaminants in wines;Bornet;European Food Research and Technology,2008

3. Impact of xanthylium derivatives on the color of white wine;Bührle;Molecules,2017

4. Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms;Castro Marín;Food Chemistry,2019

5. Kinetics and products of the degradation of chitosan by hydrogen peroxide;Chang;Journal of Agricultural and Food Chemistry,2001

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. Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing;Comprehensive Reviews in Food Science and Food Safety;2024-06-21

2. <i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine;OENO One;2023-09-18

3. Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines;Innovative Food Science & Emerging Technologies;2023-06

4. Food–grade interface design based on antioxidants to enhance the performance, functionality and application of oil–in–water emulsions: Monomeric, binary and ternary systems;Food Hydrocolloids;2023-04