Dealcoholized Wines by Spinning Cone Column Distillation: Phenolic Compounds and Antioxidant Activity Measured by the 1,1-Diphenyl-2-picrylhydrazyl Method-Reference-Cited by-同舟云学术

Dealcoholized Wines by Spinning Cone Column Distillation: Phenolic Compounds and Antioxidant Activity Measured by the 1,1-Diphenyl-2-picrylhydrazyl Method

Published:2009-07-09 Issue:15 Volume:57 Page:6770-6778
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Belisario-Sánchez Yulissa Y.¹,Taboada-Rodríguez Amaury²,Marín-Iniesta Fulgencio²,López-Gómez Antonio¹

Affiliation:

1. Department of Food Engineering and Agricultural Equipment, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain

2. Department of Food Technology, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900387g

Reference44 articles.

1. Moderate acute intake of de-alcoholised red wine, but not alcohol, is protective against radiation-induced DNA damage ex vivo—Results of a comparative in vivo intervention study in younger men

2. Gene regulation and DNA damage in the ageing human brain

3. Dealcoholized red and white wines decrease oxidative stress associated with inflammation in rats

4. Is Sulfite an Antiatherogenic Compound in Wine?

5. Phenolic compounds and antioxidative properties of selected wines from the northeast of Thailand

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