Antioxidant profile of commercial oenological tannins determined by multiple chemical assays-Reference-Cited by-同舟云学术

Antioxidant profile of commercial oenological tannins determined by multiple chemical assays

Published:2014-01-03 Issue:1 Volume:20 Page:72-79
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Magalhães L. M.¹,Ramos I. I.¹,Reis S.¹,Segundo M. A.¹

Affiliation:

1. Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto; REQUIMTE; Rua de Jorge Viterbo Ferreira, 228 4050-313 Porto Portugal

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12058/fullpdf

Reference33 articles.

1. A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition;Alanon;Food Chemistry,2011

2. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak;Journal of Agricultural and Food Chemistry,2004

3. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report);Apak;Pure and Applied Chemistry,2013

4. Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies;Baiano;Journal of Food Science,2009

5. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins;Bautista-Ortin;International Journal of Food Science and Technology,2005

Cited by 32 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. Exploring grape pomace extracts for the formulation of new bioactive multifunctional chitosan/alginate-based hydrogels for wound healing applications;Food Bioscience;2024-12

2. UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>;OENO One;2024-04-03

3. UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>;OENO One;2024-04-03

4. Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves;Foods;2024-01-06

5. Characterization of 37 Different Tannins Using a Multiple Technique Approach: Linear Sweep Voltammetry as a Rapid Method Both for Classification and Determination of Antioxidant Properties;2024