Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration-Reference-Cited by-同舟云学术

Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration

Published:2017-06-09 Issue:1 Volume:42 Page:e13378
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Basile Teodora¹,Alba Vittorio¹^ORCID,Suriano Serafino¹,Savino Michele¹,Tarricone Luigi¹

Affiliation:

1. Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13378/fullpdf

Reference44 articles.

1. Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds;Alberto;Food Control,2007

2. Biogenic amines in wines;Anli;Food Reviews International,2008

3. Relations between polyphenols content and antioxidant activity in vine grapes and leaves;Balík;Czech Journal Food Science,2008

4. Grape seed removal: Effect on phenolics, chromatic and organoleptic characteristics of red wine;Bautista-Ortín;International Journal of Food Science & Technology,2014

5. Elicitation and accumulation of stilbene phytoalexins in grapevine berries infected by Botrytis cinerea;Bavaresco;Vitis,1997

Cited by 4 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. Impact of fermentation on the structure and antioxidant activity of selective phenolic compounds;Food Bioscience;2023-12

2. Impact of Fermentation on the Structure and Antioxidant Activity of Selective Phenolic Compounds;2023

3. Changes in Biogenic Amines of Two Table Grapes (cv. Bronx Seedless and Italia) during Berry Development and Ripening;Plants;2022-10-26

4. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods;Biotechnology Advances;2021-07