Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine-Reference-Cited by-同舟云学术

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Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine

Published:2023-05-02 Issue:4 Volume:72 Page:1969-1977
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

De Iseppi A.¹^ORCID,Curioni A.¹²,Marangon M.¹²^ORCID,Invincibile D.³,Slaghenaufi D.³^ORCID,Ugliano M.³^ORCID

Affiliation:

1. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padua, Italy

2. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile, 14-31015 Conegliano, Treviso, Italy

3. Department of Biotechnology, University of Verona, Via della Pieve 70, 37129 San Pietro in Cariano, Verona, Italy

Funder

Regione del Veneto

Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, Universit? degli Studi di Padova

Ministero dell'Istruzione, dell'Universit? e della Ricerca

NextGenerationEU

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00567

Reference34 articles.

1. Current and future strategies for wine yeast lees valorization

2. Red and white wine lees as a novel source of emulsifiers and foaming agents

3. A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

4. Preparation of Sedimented Wine Yeast Derived Products for Potential Application in Food and Feed Industry

Cited by 3 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. Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives;Food Chemistry;2024-05

2. The effect of yeast autolysis on the composition of wine;Potravinarstvo Slovak Journal of Food Sciences;2024-02-12

3. Optimized extraction technology of glutathione from ‘Haidao 86’ germ rice by response surface methodology;Food Science & Nutrition;2023-09

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