Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives-Reference-Cited by-同舟云学术

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Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives

Published:2024-05 Issue: Volume:439 Page:138121
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Winstel Delphine^ORCID,Marchal Axel^ORCID,Nioi Claudia^ORCID

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Studies on oxidants and antioxidants with a brief glance at their relevance to the immune system;Amir Aslani;Life Sciences,2016

2. Simplex optimization : A tutorial approach and recent applications in analytical chemistry;Bezerra;Microchemical Journal,2016

3. Antioxidant properties of different products and additives in white wine;Comuzzo;Food Chemistry,2015

4. Integrated evaluation of wine lees valorization to produce value-added products;Cortés;Waste Management,2019

5. Grapevine-shoot stilbene extract as a preservative in white wine;Cruz;Food Packaging and Shelf Life,2018

Cited by 2 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. Nanocellulose/Selenoglutathione-Enhanced Antioxidant, Elastic, Antibacterial, and Conductive Hydrogels as Strain Sensors;ACS Sustainable Chemistry & Engineering;2024-08-27

2. Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue;Metabolites;2024-05-24

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