Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms-Reference-Cited by-同舟云学术

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Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms

Published:2019-07 Issue: Volume:285 Page:67-76
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Castro Marín Antonio,Culcasi Marcel,Cassien Mathieu,Stocker Pierre,Thétiot-Laurent Sophie,Robillard Bertrand,Chinnici Fabio,Pietri Sylvia

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. On the antioxidant properties of erythropoietin and its association with the oxidative-nitrosative stress response to hypoxia in humans;Bailey;Acta Physiologica,2014

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. Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan;Castro-Marín;LWT – Food Science and Technology,2018

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

5. Efficacy of chitosan in inhibiting the oxidation of (+)-catechin in white wine model solutions;Chinnici;Journal of Agricultural and Food Chemistry,2014

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