Occurrence of low molecular weight phenolics in Vitis vinifera red grape cultivars and their winemaking by-products from São Paulo (Brazil)-Reference-Cited by-同舟云学术

Occurrence of low molecular weight phenolics in Vitis vinifera red grape cultivars and their winemaking by-products from São Paulo (Brazil)

Published:2014-08 Issue: Volume:62 Page:500-513
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Barcia Milene Teixeira,Pertuzatti Paula Becker,Rodrigues Daniele,Gómez-Alonso Sergio,Hermosín-Gutiérrez Isidro^ORCID,Godoy Helena Teixeira

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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

2. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues;Babbar;Food Research International,2011

3. HPLC–DAD–ESI–MS/MS characterization of pyranoanthocyanins pigments formed in model wine;Blanco-Vega;Journal of Agricultural and Food Chemistry,2011

4. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

5. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines;Castillo-Muñoz;Journal of Agricultural and Food Chemistry,2009

Cited by 34 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. THE AMINO ACIDS CONTENT IN GRAPE BY-PRODUCTS FROM SLOVAKIA AND AUSTRIA;Journal of microbiology, biotechnology and food sciences;2023-03-13

2. The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies;Molecules;2023-02-22

3. Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance;Science of The Total Environment;2023-01

4. Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes;LWT;2022-08

5. Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking;Frontiers in Nutrition;2022-05-25