Wine bioactive compounds
Author:
Publisher
Elsevier
Reference157 articles.
1. Evaluation of α-glucosidase, α-amylase and protein glycation inhibitory activities of edible plants;Adisakwattana;International Journal of Food Sciences and Nutrition,2010
2. Molecular mechanisms underlying the potential antiobesity-related diseases effect of cocoa polyphenols;Ali;Molecular Nutrition and Food Research,2014
3. Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method;Álvarez-Fernández;Food Chemistry,2018
4. Antilisterial activities of polyphenol-rich extracts of grapes and vinification byproducts;Anastasiadi;Journal of Agricultural and Food Chemistry,2009
5. Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts;Anastasiadi;Food Research International,2010
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. Determination and identification of polyphenols in wine samples using mass spectrometry techniques;Journal of Chromatography Open;2024-09
2. Temperature Control in Wine Fermentation Using Programming in LabVIEW;Studies in Systems, Decision and Control;2024
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