Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking-Reference-Cited by-同舟云学术

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Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking

Published:2019-03 Issue: Volume:277 Page:391-397
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Favre Guzmán,Hermosín-Gutiérrez Isidro,Piccardo Diego,Gómez-Alonso Sergio,González-Neves Gustavo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study;Alcalde-Eon;Analytica Chimica Acta,2006

2. Pigment profiles in monovarietal wines produced in Uruguay;Alcalde-Eon;American Journal of Enology and Viticulture,2006

3. Study of sangiovese wines pigment profile by UHPLC-MS/MS;Arapitsas;Journal of Agricultural and Food Chemistry,2012

4. Acylated anthocyanins as stable, natural food colorants – A review;Bakowska-Barczak;Polish Journal of Food And Nutrition Sciences,2005

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3. Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation;Frontiers in Nutrition;2023-09-07

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