Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars-Reference-Cited by-同舟云学术

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Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars

Published:2007-01 Issue:1 Volume:100 Page:203-210
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ruberto Giuseppe,Renda Agatino,Daquino Carmelo,Amico Vincenzo,Spatafora Carmela,Tringali Corrado,Tommasi Nunziatina De

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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

2. Constituents of grape pomace from the Sicilian cultivar ‘Nerello Mascalese’;Amico;Food Chemistry,2004

3. Methodological considerations for characterizing potential antioxidant actions of bioactive components in plant foods;Aruoma;Mutation Research,2003

4. Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity;Baderschneider;Journal of Agricultural and Food Chemistry,2001

5. The role of polyphenols as chemopreventers;Bozidar;Polyphénols Actualités,1995

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